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Halloween Funfetti Cupcakes

A white platter topped with purple and orange ice Halloween Funfetti Cupcakes.

Step into spooky season with these fun and festive Halloween Funfetti Cupcakes made from scratch and completely dairy-free.

Ingredients

Scale

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

  1. 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.
  2. In a stand mixer with a paddle attachment mix together 1½ cup flour, ¾ cup sugar, 1½ teaspoon baking powder, and ½ teaspoon salt.
  3. Next, slowly mix in ¼ cup plant butter and ¼ cup canola oil until crumbly.
  4. Add 2 eggs in, one at a time, scraping down the sides and middle of the bowl as needed.
  5. Pour in 1 teaspoon vanilla and ½ teaspoon almond extract.
  6. Finally mix in ½ cup oat milk slowly, scrape down sides to ensure everything is mixed in.
  7. Remove the bowl from the mixer and fold in ¼ cup funfetti sprinkles.
  8. Scoop batter into the prepared cupcake liners and fill to about 3/4 of the way full.
  9. Bake in the preheated oven for 18-20 minutes.
  10. Remove from oven and cool.
  11. While the cupcakes cool, make the frosting.
  12. 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.
  13. Divide the frosting into bowls and color with food coloring.
  14. Ice the cupcakes and top with additional Halloween funfetti sprinkles.

Notes