Vegan Funfetti Cupcakes

Ingredients

• 1 3/4 cups All Purpose Flour ((220g))
• 1 cup White Granulated Sugar ((200g))
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Soy Milk ((240ml) or other non-dairy milk)
• 2 tsp Vanilla Extract
• 1/3 cup Canola Oil ((80ml) or Vegetable Oil)
• 1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
• 1/3 cup Rainbow Sprinkles ((50g))
• 1/2 cup Vegan Butter ((112g))
• 4 cups Powdered Sugar ((480g))
• 2 tsp Vanilla Extract
• 2-3 Tbsp Soy Milk (or other non-dairy milk)
• Sprinkles

Instructions

1. 1

   Preheat the oven to 350°F. Line a cupcake tray with cupcake liners. Set aside.

2. 2

   Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.

3. 3

   Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don't over-mix.

4. 4

   Add sprinkles and fold them into the batter carefully.

5. 5

   Divide the batter between the 12 cupcake liners and bake for 20 minutes. Check if they're done by inserting a toothpick into the center of one of the cupcakes. It should come out clean.

6. 6

   Let the cupcakes cool for a few minutes in the tray and then transfer them to a wire cooling rack to cool completely before frosting.

7. 7

   Add vegan butter, powdered sugar, vanilla extract and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk.

8. 8

   When the cupcakes have cooled, pipe on the frosting and decorate with sprinkles.