Dairy-Free Funfetti Cupcakes
Tender, moist, and bursting with flavor, these dairy-free funfetti cupcakes are the ultimate cupcake treat! Fluffy cake batter flavored cupcakes studded with rainbow sprinkles and topped with a homemade funfetti buttercream icing, these cupcakes are sure to hit the spot.
My Life After Dairy is 6 Today!
Today we are celebrating 6 years of My Life After Dairy! I don’t know if I have published a post on June 1 since my original set of 5 posts that came out June 1, 2019 and it feels fitting to take a little time to celebrate how far we have come.
When I started sharing my dairy-free tips and recipes I never imagined that 6 years later I would have close to 400 published posts ranging from guides, to recipes, to helpful tips, and product reviews.
For those of you who have been along for the ride, I want to thank you. Thank you for taking the time to make the recipes, share the recipes with loved ones, or try out the tips and products that have made my life after dairy just a touch easier.
To Celebrate…
Since one of the first recipes I published on June 1, 2019 was a dairy-free yellow cupcake recipe, it feels only fitting to be sharing a cake based recipe 6 years later. These dairy-free funfetti cupcakes are a simple and flavorful treat that are sure to become an annual tradition in our household.
These fluffy cupcakes studded with rainbow sprinkles and topped with an addictive funfetti icing and quick to make, easy to enjoy, and perfect for any celebration!
Why We Love Dairy-Free Funfetti Cupcakes
What is not to love about an adorable cupcake loaded with sprinkles and icing? Here are some of the reasons we love making these easy dairy-free funfetti cupcakes:
- Festive. Colorful rainbow sprinkles help make these cupcakes a festive treat everyone will enjoy!
- Moist. With the combo of plant-butter and canola oil these cupcakes keep deliciously moist.
- Kid-Friendly. From adding ingredients to diving in face first, your littles will love making these funfetti cupcakes!
Dairy-Free Changes to Funfetti Cupcakes
I adapted this funfetti cupcake recipe from Tastes Better From Scratch’s Funfetti Cupcakes. Some of the changes that make these cupcakes deliciously dairy-free include:
- Plant-butter– In place of traditional butter I used a plant butter.
- Canola Oil– Adding canola oil to replace part of the butter helped make the cupcakes more moist.
- Oat Milk– Instead of whole milk I used a creamy oat milk.
- Dairy-Free Icing– A homemade buttercream icing made with plant-butter and a non-dairy milk top these tasty cupcakes off.
How to Make Dairy-Free Funfetti Cupcakes
Ingredients You’ll Need
- Flour– Regular all-purpose flour works perfect in this recipe.
- Sugar– Adds a little sweetness.
- Baking Powder + Salt– For a little rise and a boost of flavor.
- Canola Oil– Tenderizes and keeps the cupcakes moist.
- Oat Milk– Used in place of a whole milk gives a creamy addition to the batter.
- Plant Butter– At room temperature, beat into the dry ingredients.
- Eggs– Two large eggs at room temperature.
- Extracts– A mix of vanilla and almond extract give this funfetti cupcake recipe its delicious flavor.
- Rainbow Sprinkles– We’re looking for the rod shaped jimmies for the sprinkles.
Step-by-Step Directions for Dairy-Free Funfetti Cupcakes
- Prepare for baking: Preheat the oven to 350°F and line a standard muffin tin with cupcake liners. I also like to go a step farther and spray the liners with non-stick spray.
- Mix dry ingredients: In a stand mixer with a paddle attachment mix together flour, sugar, baking powder, and salt.
- Add butter + oil: Next, slowly mix in plant butter and canola oil until crumbly.
- Add 2 eggs in, one at a time, scraping down the sides and middle of the bowl as needed.
- Flavor: Pour in vanilla and almond extract.
- Pour in milk: Finally mix in oat milk slowly, scrape down sides to ensure everything is mixed in.
- Fold in sprinkles: Remove the bowl from the mixer and fold in funfetti sprinkles.
- Scoop batter into the prepared cupcake liners and fill to about 3/4 of the way full.
- Bake in the preheated oven for 18-20 minutes.
- Cool: Remove from oven and cool.
- While the cupcakes cool, make the frosting.
- Beat buttercream: In the base of a stand mixer fitted with the paddle attachment, beat together plant-butter, powdered sugar, almond extract, salt, and non-dairy milk.
- Fold in sprinkles: Once silky smooth, fold in the funfetti sprinkles.
- Ice the cupcakes with the frosting after they have cooled.
Helpful Kitchen Tools
Here are some of the kitchen tools I find most helpful when it comes to making these dairy-free funfetti cupcakes:
- Muffin Tin– A standard muffin tin makes baking these Halloween cupcakes a dream.
- Rubber Spatula– Used to scrape down the bowl and fold in the sprinkles.
- Offset Spatula– Perfect for icing the finished cupcakes.
Frosting Alternatives
If you are not interested in making your own frosting for these cupcakes, here are a few brands of funfetti frosting frosting you might like to use instead:
Storing, Freezing, and Thawing Cupcakes
I have been known to make cupcakes and store them for future enjoyment time and again. Here are some tips for keeping these funfetti cupcakes fresh for the long haul.
- Storing– Keep frosted cupcakes in the refrigerator in an air tight container for up to 3 days.
- Freezing– Place cooled, unfrosted cupcakes in a freezer safe ziplock bag. Freeze for up to 3 months.
- Thawing– Remove cupcakes from the freezer but leave in the bag. Allow to thaw on the counter until they reach room temperature, then frost and store in the refrigerator up to 3 days.
Cake Recipes to Make Next
Craving more deliciously dairy-free cake recipes? Here are some of my favorites you will want to make next!
If you tried this dairy-free funfetti cupcake recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Dairy-Free Funfetti Cupcakes
Tender, moist, and full of flavor, these dairy-free funfetti cupcakes are studded with rainbow sprinkles and topped with a deliciously dairy-free buttercream icing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Funfetti Cupcakes
- 1½ cups Flour
- ¾ cup Sugar Granulated
- 1¼ teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Canola Oil
- ¼ cup Plant Butter (room temperature)
- ½ cup Oat Milk (room temperature)
- 2 large Eggs (room temperature)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- ½ cup Funfetti Sprinkles
Buttercream Icing
- ½ cup Plant Butter
- 3 cups Powdered Sugar
- 1 teaspoon Almond Extract
- ⅛ teaspoon Salt
- 1 Tablespoon Oat Milk
- ½ cup Funfetti Sprinkles
Instructions
- Preheat the oven to 350°F and line a standard muffin tin with cupcake liners. I also like to go a step farther and spray the liners with non-stick spray.
- In a stand mixer with a paddle attachment mix together 1 ½ cups flour, ¾ cups sugar, 1 ¼ teaspoon baking powder, and ½ teaspoon salt.
- Next, slowly mix in ¼ cup softened plant butter and ¼ cup canola oil until crumbly.
- Add 2 eggs in, one at a time, scraping down the sides and middle of the bowl as needed.
- Pour in 1 teaspoon vanilla and ½ teaspoon almond extract.
- Finally mix in ½ cup oat milk slowly, scrape down sides to ensure everything is mixed in.
- Remove the bowl from the mixer and fold in ½ cup funfetti sprinkles.
- Scoop batter into the prepared cupcake liners and fill to about 3/4 of the way full.
- Bake in the preheated oven for 18-20 minutes.
- Remove from oven and cool.
- While the cupcakes cool, make the frosting.
- In the base of a stand mixer fitted with the paddle attachment, beat together ½ cup plant-butter, 3 cups powdered sugar, 1 teaspoon almond extract, a pinch of salt, and 1 Tablespoon non-dairy milk.
- Once silky smooth, fold in ½ cup funfetti sprinkles.
- Ice the cupcakes with the frosting after they have cooled.
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