Vegan Funfetti Cupcakes

I was recently tasked with the challenge of baking a vegan dessert for a school event. Of course, I haven't had a chance to bake a true vegan dessert: substituting butter, eggs, and milk with more animal friendly products. I came across vegan cupcakes, most commonly chocolate vegan cupcakes. These are great, eliminating any animal products but still providing a deep and rich flavor. However, what really surprised me were these vegan funfetti cupcakes. These tasted delicious and were perfectly sweet and fluffy! The recipe is below, enjoy!

Ingredients:

CUPCAKES

- 1 cup non-dairy milk (I used almond milk) + 1 tsp apple cider vinegar

- 1/2 cup vegan butter (I used Earth Balance)

- scant 1 cup granulated sugar

- 1 tsp. pure vanilla extract

- 1 1/2 cups unbleached all-purpose flour

- 1 1/2 tsp. baking powder

- 1/2 tsp. baking soda

- 1/4 tsp. salt

- 1/3 cup rainbow sprinkles + more for decorating

FROSTING:

- 1/2 cup (1 stick) vegan butter, softened

- 2 1/2 - 3 cups powdered sugar

- 1/4 tsp. vanilla extract

- splash non-dairy milk (I used almond milk)

Directions:

Preheat the oven to 350 degrees F and line a cupcake holder with 12 paper liners. Measure out the almond milk ( or your non-dairy milk of choice) and add in the apple cider vinegar. This process is to let the milk curdle and activate to mimic the consistency of buttermilk. Lemon juice can also be used if you don't have apple cider vinegar. Make sure that the butter is softened before using it, but add the butter into a large bowl and start to cream it. You can use a hand held/ standard mixer for this, but beating it by hand works fine, too. Add in the sugar and vanilla in the process and combine well. Add in the flour, baking powder, and baking soda along with the almond milk mixture alternatively. Stir in the sprinkles and divide into the cupcake liners. Bake for 20 to 24 minutes or until a toothpick comes out clean.

For the frosting, add in the vegan butter (softened) and mix with vanilla until it is soft and fluffy. Add in the powdered sugar, and if it is too thick, add in a splash of almond milk. Wait for the cupcakes to cool and then frost them. Sprinkle on some extra rainbow sprinkles and enjoy!