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Vegan Funfetti Cupcakes | The Hangry Chickpea


This funfetti cupcake has the softest crumb, and is simply decadent with with the vegan vanilla buttercream icing. 



Cake wet ingredients: 

  • 1/2 stick Miyoko's butter, room temp
  • 1/2 cup vegetable oil
  • 1 1/2 cup granulated sugar
  • 3/4 cup of aquafaba (juice from a can of white beans) - if you don't have enough, fill in the rest with seltzer water
  • 1 and 1/3 cup coconut milk (room temp)
  • 3-4 tsp lemon juice

Cake dry ingredients: 

  • 3 cups cake flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 and 1/2 tsp baking powder


  • 1/3 cup rainbow sprinkles for batter, and extra for topping


  • 1 cup butter (or 1 package Miyoko's) 
  • 1 box powdered sugar (1 lb) 
  • 1 tsp vanilla extract
  • Optional: 1/4 tsp salt (if too sweet) 


  1. Preheat oven to 350 F 
  2. Combine lemon juice and coconut milk - set aside for 10 minutes while you put together batter. This is your vegan "buttermilk."
  3. Using a stand mixer with the whisk attachment, mix softened butter and oil together for 3 minutes or until well combined and homogenous. 
  4. Add granulated sugar slowly, allowing it to incorporate, then mix for another 3 minutes. 
  5. Tablespoon by tablespoon, add aquafaba/seltzer water mix, then vanilla extract. Beat for another 3 minutes. 
  6. In a separate bowl, sift dry ingredients. 
  7. In 4 batches, alternate adding the "buttermilk" (coconut milk and lemon) with dry ingredients, starting with buttermilk, and ending with dry ingredients. 
  8. If desired, stir in sprinkles. BEWARE the colors might bleed a bit. 
  9. Line your muffin pan with cupcake liners, and scoop batter into the liners. My scoop is ~1/4 cup, maybe a little more. 
  10. Bake at 350 F for 20-30 minutes, testing with a toothpick or knife (when it comes out clean, your cupcakes are probably ready). 
  11. Cool in pan for 5-10 minutes, then on a cooling rack for at least 2 hours before frosting. 

For the frosting: 

  1. Add softened butter, powdered sugar and vanilla extract to a stand mixer bowl with whisk attachment. Start on low, and build up speed as powdered sugar mixes in. 
  2. Transfer into a piping bag if desired, or ice using a knife or offset spatula. If icing is too thin, put in the freezer for 5-10 minutes. 
  3. Store frosted cupcakes in the refrigerator, and enjoy! 


Cake based loosely off Broma Bakery's funfetti cupcakes (but made vegan!)