These Vegan Sprinkles Cupcakes are light, fluffy, and filled with colorful sprinkles, making them perfect for any celebration! Here’s how to make them:

Ingredients

For the Cupcakes:

• 1 cup (240ml) vegan buttermilk (made by mixing 1 cup plant-based milk with 1 tablespoon apple cider vinegar)
• 1/2 cup + 2 tablespoons (130g) melted vegan butter or vegetable oil
• 1 cup (200g) granulated sugar
• 1 tablespoon pure vanilla extract
• 1 3/4 cups (230g) all-purpose flour (or gluten-free flour blend)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (about 40g) vegan sprinkles (plus more for topping)

For the Frosting:

• 1/2 cup (113g) vegan butter, softened
• 2 cups (240g) powdered sugar
• 1 tablespoon vanilla extract
• 2 tablespoons dairy-free milk (adjust for consistency)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Make Vegan Buttermilk: In a small bowl, combine the plant-based milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted vegan butter, sugar, and vanilla extract until smooth. Then add the vegan buttermilk and mix well.
4. Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
6. Fold in Sprinkles: Gently fold in the vegan sprinkles until evenly distributed throughout the batter.
7. Fill Cupcake Liners: Fill each cupcake liner about three-quarters full with batter.
8. Bake: Bake in the preheated oven for 19-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cupcakes to cool in the pan for about 5-10 minutes, then transfer them to a wire rack to cool completely.
10. Prepare Frosting:
    • In a mixing bowl, beat the softened vegan butter until creamy.
    • Gradually add powdered sugar and vanilla extract; mix until smooth.
    • Add dairy-free milk as needed to achieve your desired frosting consistency.
11. Frost the Cupcakes: Once cooled, frost each cupcake generously with your choice of frosting and top with additional sprinkles if desired.
12. Serve and Enjoy: Your Vegan Sprinkles Cupcakes are ready to be enjoyed!

Tips

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to experiment with different types of sprinkles or add flavors like almond extract for a twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

These Vegan Sprinkles Cupcakes are not only festive but also deliciously moist and fluffy! Perfect for birthdays or any celebration! Enjoy your baking!