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Vegan Funfetti Cupcakes | The Hangry Chickpea

Vegan Funfetti Cupcakes

The Hangry Chickpea
This funfetti cupcake has the softest crumb, and is simply decadent with with the vegan vanilla buttercream icing. 
5 from 1 vote
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Ingredients
  

  • Cake wet ingredients:
  • ½ stick Miyoko's butter room temp
  • ½ cup vegetable oil
  • 1 ½ cup granulated sugar
  • ¾ 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 ⅓ 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 ½ tsp baking powder

Optional:

  • ⅓ cup rainbow sprinkles for batter and extra for topping
  • Frosting:
  • 1 cup butter or 1 package Miyoko's
  • 1 box powdered sugar 1 lb
  • 1 tsp vanilla extract
  • Optional: ¼ tsp salt if too sweet

Instructions
 

  • Preheat oven to 350 F 
  • Combine lemon juice and coconut milk - set aside for 10 minutes while you put together batter. This is your vegan "buttermilk."
  • Using a stand mixer with the whisk attachment, mix softened butter and oil together for 3 minutes or until well combined and homogenous. 
  • Add granulated sugar slowly, allowing it to incorporate, then mix for another 3 minutes. 
  • Tablespoon by tablespoon, add aquafaba/seltzer water mix, then vanilla extract. Beat for another 3 minutes. 
  • In a separate bowl, sift dry ingredients. 
  • In 4 batches, alternate adding the "buttermilk" (coconut milk and lemon) with dry ingredients, starting with buttermilk, and ending with dry ingredients. 
  • If desired, stir in sprinkles. BEWARE the colors might bleed a bit. 
  • Line your muffin pan with cupcake liners, and scoop batter into the liners. My scoop is ~¼ cup, maybe a little more. 
  • Bake at 350 F for 20-30 minutes, testing with a toothpick or knife (when it comes out clean, your cupcakes are probably ready). 
  • Cool in pan for 5-10 minutes, then on a cooling rack for at least 2 hours before frosting. 
  • For the frosting: 
  • 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. 
  • 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. 
  • Store frosted cupcakes in the refrigerator, and enjoy! 

Notes

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