Eggless Funfetti Cupcakes
These Eggless Funfetti Cupcakes are light, fluffy, and extra moist. Topped with creamy vanilla buttercream and sprinkles for the ultimate sweet treat. They're perfect for birthday parties or any get-together.
Servings 16 cupcakes
Calories 197kcal
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon apple cider vinegar (you can substitute for white vinegar)
- 1/2 cup (114 g) unsalted butter, softened (1 stick)
- 1 cup (200 g) white sugar
- 1 teaspoon pure vanilla extract
- ½ cup rainbow sprinkles (see notes)
- Vanilla buttercream
Instructions
Before You Get Started:
- Read and follow the recipe. Don't sabotage your time,effort, and money! This might sound obvious, right? But following the recipe isthe most important cake baking tip you'll ever hear/read. I'm guilty of this,too! Sometimes I'm in a rush, and I don't take the time to read the recipecarefully or substitute ingredients in recipes based on what I have. I do notrecommend doing this unless the recipe suggests alternatives.
- Bring all your refrigerated ingredients to roomtemperature. This will ensure that the batter mixes correctly, and you'llget a better rise and texture in your final baked good.
- Pre-measure all my ingredients before you get started.This way, you'll have them ready to go, and don't forget anything. To measure,I highly recommend using a scale. If you haven't used a scale before, don't beintimidated. It's actually easier than using cups and more precise, which iskey for eggless baking. You can get a good kitchen scale online or in any localkitchen equipment store.
Make the Funfetti Cupcake:
- Preheat oven to 350º F (180º C). Line the cupcake pans with liners.
- Combine milk and vinegar in a small bowl in a measuring cup or bowl. Set aside.
- In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter until creamy, about 2 -3 min. Add sugar and continue beating on high speed until smooth and creamy, about 2 - 3 minutes. Add vanilla and mix to combine.
- Add the flour alternately with milk mixture, beginning and ending with the flour mixture; beat until well combined. Scrape down the sides and up the bottom of the bowl as needed. Do not overmix.
- Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Allow cooling completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. I tinted the vanilla buttercream with 2 drops of purple gel food coloring. Here you can find the Vanilla Buttercream Recipe.
Notes
Sprinkles: Do not use nonpareils (the little balls) as they quickly bleed their color.
Store: Unfrosted cupcakes will keep well for 3 days at room temp; make sure they are covered. For longer storage, place them in the fridge for up to a week, or up to 3 months in the freezer. Frosted cupcakes can be stored at room temp for 2 days, or in the refrigerator for up to 3 days. Keep in mind that they will lose some of their fluffiness once cooled
Freeze: to freeze cupcakes, just follow these steps:
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won't rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don't open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Nutrition
Calories: 197kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Fiber: 1g | Sugar: 20g