Funfetti Vegan Cupcakes are so festive and the perfect way to celebrate a birthday. Who doesn’t love colorful, soft, fluffy cupcakes? I have made these several times for my kid’s birthday parties, and they are always a hit with the kids (and the adults)! But you don’t need a reason to make a batch of these cupcakes. A fun baking project always brightens up my days, and these are easy enough to make any day of the week!
Want to know the secret ingredient to light and fluffy vegan cupcakes? It’s aquafaba.
What is aquafaba and why is it good for cupcakes?
Aquafaba is the liquid left over in a can of chickpeas/garbanzo beans. Just drain a can of beans and reserve the liquid. That’s all it is! To mimic whipped egg whites like we want in this recipe, beat it with a hand mixer for 1-2 minutes until it gets foamy. You don’t need it to get stiff peaks, like you would for meringue. You can also use a whisk, but a hand mixer does work better and faster. Aquafaba helps to create moist, soft and fluffy cakes/cupcakes. I use it in my Vegan Vanilla Cake and Vegan Lemon Cake.
How to make vegan cupcakes
Fill paper liners 2/3 of the way full, and bake for 20-24 minutes. Cool completely before frosting!
Can you see how soft and fluffy these cupcakes are? Cake flour also helps, so use it if you can. If you don’t have cake flour, you can use all purpose flour. For the frosting, make a batch of my Vegan Vanilla Frosting, made with vegan butter and powdered sugar. There are sprinkles in the batter that kind of melt into the cupcakes, and more sprinkles on top.
Gluten free vegan cupcakes
Make sure to substitute a quality all purpose gluten free flour, almond flour will not work here. I like Bob’s Red Mill 1:1 Baking Flour, and usually have good results using it in my baked goods.
More vegan cupcake recipes
The Best Vegan Chocolate Cupcakes Vegan Vanilla Cupcakes 1 Bowl Vegan Lemon Cupcakes Mint Chocolate Oreo Cupcakes Vegan Red Velvet Cupcakes
This post contains affiliate links. Read my full disclosure here. *This recipe was first published in May 2018 and has been republished with process photos and writing.
