Funfetti Cupcakes- Perfect for Spring!

Spring is here and this weekend was Mother's Day, so we thought the perfect dessert to make would be Funfetti Cupcakes!

Not only are these cupcakes DEE- LICIOUS AF, but they are moist, tender and light! The added sprinkles in the batter really make it such a fun treat, while topping it off with a vanilla buttercream icing makes these cupcakes special. Sprinkling colourful sprinkles on top scream Spring!!

The batter is so quick to make, you can mix this up last minute and no one would ever know you raced to make them if you forgot to make something special for your dear old mama... they are total fail proof! Now, we are not the biggest fans of really sweet icing that is greasy to the palate, that's why this icing is perfect. The perfect balance of sweetness and vanilla and no greasy feeling left on your tongue. It is very easy to make and easy to decorate with. It's truly another fail proof recipe.

You can decorate them any way your heart desires and top with as much or as little icing you want, it's really up to you!

So when you go to serve these scrumptious cupcakes to your mom and family, we guarantee you that people will be wanting to have seconds or fighting over who will take the leftovers home.

To watch Lo make them, click here!

You will need:

Oven @ 350F

Makes 16 Cupcakes

Cupcake Batter

2 cups All Purposed Unbleached Flour

1 1/2 cups Almond Milk *Or any plant based milk you prefer

1 tbsp. Apple Cider Vinegar

1 cup White Sugar

2 tsps. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1/2 cup Coconut Oil, melted *You can use vegetable oil if you don't have coconut oil

1 1/4 tsp. Vanilla Extract

1/2 cup Rainbow Sprinkles

In a large bowl, place a sifter on top and place all dry ingredients; except sprinkles, into it and sift them.

In another large bowl, mix all went ingredients together.

In your dry ingredients, make a well in the middle and pour the wet ingredients into it.

Mix till combined and lump free, about a minute.

Add your sprinkles and mix till just combined.

Pour the batter into your lined muffin tins and divide evenly amongst 16 muffin cups. That would be 3/4 of the muffin tin filled with batter.

Bake in the oven for 23 minutes or until tooth pick comes out clean.

Let cool and move onto making the icing.

Vanilla Buttercream Icing

3 cups Icing (Powdered) Sugar, sifted

1/2 Vegan Butter, room temperature

1/4 tsp. Vanilla Extract

2 tbsp. Coconut Milk, room temperature *You can use any plant based milk you prefer

In your stand mixer or hand blender, beat on medium/high speed your vegan butter till light and fluffy, about two minutes. This helps get air incorporated into the icing.

Add 1/3 of the sifted icing sugar and mix on low till icing sugar is incorporated.

Drizzle the vanilla and mix till incorporated.

Add the other 1/3 of the icing sugar and again mix on low till incorporated.

Now, slowly drizzle about half of the milk and mix till incorporated. DO NOT add all of the coconut milk!

Add the remainder of icing sugar and mix on low till incorporated.

Slowly drizzle the coconut milk till it is smooth. DO NOT add it all incase it is too thin. *Keep in mind you want it to hold its form to pipe on to your cupcake or to spread. So this is where you have to feel it out. If you want it softer, add the remaining drizzles of milk, if not, don't add it.

Give it a good mix on medium for about 30 seconds.

Additional Accoutrements

Rainbow Sprinkles

Food Colouring *Optional

Any additional decorations you want *Optional

Now, this next part is really up to you.

You can colour the icing to your liking or you can leave it as is.

You can pipe it on in fun designs or spread the icing however you want.

BUT! You must sprinkle sprinkles on top of the icing as this is what makes this a FUNFETTI CUPCAKE!

Enjoy!!!