Halloween Funfetti Cupcakes
Last Updated on October 2, 2024 by Annie
Step up your spooky season with these fun and festive Halloween Funfetti Cupcakes. Made from scratch and dairy-free, these moist cupcakes are sure to be a favorite this fall.
It is safe to say spooky season is in full swing. With two little who are actually excited about dressing up, this year I am looking for all of the fun and festive ways to make the month just a little more spook-tacular.
On the books we have activities ranging from pumpkin carving to finding costumes, but the first thing on my list is always baking. These Halloween Funfetti Cupcakes strike the perfect balance of Halloween spirit and childhood whimsey.
Why We Love Halloween Funfetti Cupcakes
These cupcakes make a great treat you can make with kids, for kids, or take to kids at heart.
- Festive. These delicious cupcakes are perfect for all of your spooky season needs.
- Kid-Friendly. Your littles will absolutely love making these cupcakes with you in the kitchen. From adding ingredients into the batter to frosting and sprinkles there are ample places to get them involved.
- Delicious. The flavor is everything you want in your funfetti cupcake!
Dairy-Free Changes to Funfetti Cupcakes
I adapted this 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.
How to Make Halloween 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.
- Halloween Sprinkles– We’re looking for fun and festive halloween jimmies.
Step-by-Step Directions for Halloween Funfetti Cupcakes
- 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 flour, sugar, baking powder, and salt.
- Next, slowly mix in plant butter and oil until crumbly.
- Add eggs in, one at a time, scraping down the sides and middle of the bowl as needed.
- Pour in vanilla and almond extract.
- Finally mix in oat milk slowly, scrape down sides to ensure everything is mixed in.
- 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.
- Remove from oven and cool.
- While the cupcakes cool, make the frosting.
- In the base of a stand mixer fitted with a paddle attachment, cream together plant butter, powdered sugar, almond extract, oat milk, and salt until fluffy and creamy.
- Divide the frosting into bowls and color with food coloring.
- Ice the cupcakes and top with additional Halloween funfetti sprinkles.
Helpful Kitchen Tools
Here are some of the kitchen tools I find most helpful when it comes to making these Halloween 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.
- Halloween Sprinkles– Colorful jimmies make the perfect funfetti effect on these cupcakes.
Frosting Alternatives
If you are not into making your own frosting or just want to have a quick and simple frosting situation, here are some dairy-free frostings you can pick up and use in place of the buttercream recipe used with these cupcakes.
- Pillsbury Creamy Supreme Vanilla
- Duncan Hines Creamy Vanilla
- Miss Jones Organic Vanilla Buttercream Icing (Vegan)
- Walmart Great Value Vanilla
- FitBake Vanilla Buttercream Frosting (Keto-Friendly)
Storing, Freezing, and Reheating Tips
Here are some helpful tips for keeping these cupcakes 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.
Halloween Recipes to Make Next
If you tried this Halloween 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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Halloween Funfetti Cupcakes
Step into spooky season with these fun and festive Halloween Funfetti Cupcakes made from scratch and completely dairy-free.
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
- ¼ cup Halloween Funfetti Sprinkles
Buttercream Icing
- ½ cup Plant Butter
- 3 cups Powdered Sugar
- ⅛ teaspoon Salt
- 1 Tablespoon Oat Milk
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 1½ cup flour, ¾ cup sugar, 1½ teaspoon baking powder, and ½ teaspoon salt.
-
Next, slowly mix in ¼ cup 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 ¼ 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 a paddle attachment, cream together ½ cup plant butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1 Tablespoon oat milk, and ⅛ teaspoon salt until fluffy and creamy.
-
Divide the frosting into bowls and color with food coloring.
-
Ice the cupcakes and top with additional Halloween funfetti sprinkles.
Recipe Notes
Recipe adapted from Tastes Better From Scratch’s Funfetti Cupcakes.
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