Why I Love This Recipe
My daughter LOVES sprinkles! Having said that, these Eggless Funfetti Cupcakes are always a big hit in our home. These Eggless Funfetti Cupcakes are soft, fluffy, and extra moist. So, if you’re searching for the perfect confetti cupcakes, I’ve got you covered! The Eggless Funfetti Cupcakes are a variation on my Easy Eggless Vanilla Cupcakes, and if you’ve tried those, then you know how good these are already. Plus, they are pretty simple to make. I guarantee you’ll use this Eggless Funfetti Cupcakes recipe time and time again! If you want to make a cake instead, check my Eggless Funfetti Cake from Scratch.
2 – Mix dry ingredients.
3 – Cream butter and sugar.
4 – Add the flour mixture alternately with the milk mixture.
5 – Add sprinkles.
6 – Pour/spoon the batter into the liners.
7 – Bake.
Purple Vanilla Buttercream
To decorate these fun cupcakes, I made a batch of my Vanilla Buttercream recipe, and then I tinted it with two drops of purple gel food coloring. Here you can find my Vanilla Buttercream Recipe.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.Baking powder & baking soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.Vinegar: You can use apple cider vinegar or white vinegar.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Sugar: Regular white granulated sugar o caster sugar.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Sprinkles: The best sprinkles for making funfetti cupcakes are rainbow jimmies. They are long sprinkles. Do not use nonpareils (the little balls) as they quickly bleed their color.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix milk and vinegar.
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.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks
Storing & Freezing Instructions
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: Unfrosted cupcakes can be frozen for up to 2-3 months. 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.
Make Ahead Eggless Funfetti Cupcakes
Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
More Recipes You’ll Love!
Eggless Carrot Cake CupcakesEasy Eggless Strawberry CupcakesEggless Chocolate CupcakesEasy Eggless Red Velvet CupcakesEggless Vanilla CupcakesEasy Eggless Gingerbread Cupcakes
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in July 2020, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
