ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
MealDessertsCakesCupcakesTree nutsGlutenHigh-FiberLow-FatLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesSpecial OccasionBakery GoodsNo Bake DessertsIndulgent SweetsHand MixerPartyBakingSnacksKid-FriendlyVeganDairy-Free

Vegan Vanilla Cupcakes With Rainbow Sprinkle Frosting

featured in Vegan Cupcakes 4 Ways

Indulge in these delightful Vegan Vanilla Cupcakes topped with a vibrant Rainbow Sprinkle Frosting that'll make your taste buds dance! A perfect treat for any celebration, these cupcakes are not only delicious, but also cruelty-free.

Rachel Gaewski
Tasty Team
90% would make again
Total Time

45 minutes

45 min

Prep Time

20 minutes

20 min

Cook Time

25 minutes

25 min

Vegan Vanilla Cupcakes With Rainbow Sprinkle Frosting

Inspired by allrecipes.com

Total Time

45 minutes

45 min

Prep Time

20 minutes

20 min

Cook Time

25 minutes

25 min

Ingredients

for 10 cupcakes

Cupcakes

  • ¾ cup organic granulated sugar (150 g)
  • ¼ cup refined coconut oil (50 g), solid
  • 1 ¾ cups all-purpose flour (220 g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • ⅓ cup unsweetened applesauce (85 g)
  • ½ cup unsweetened almond milk (120 mL)

Frosting

  • 1 ½ cups vegan butter (345 g), 3 sticks
  • 2 cups organic powdered sugar (240 g)
  • 2 teaspoons vanilla extract
  • ¼ cup rainbow sprinkles (55 g)

Nutrition Info

  • Calories 459
  • Fat 26g
  • Carbs 52g
  • Fiber 0g
  • Sugar 40g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Grease 10 cups of a muffin tin or line with paper liners.
  3. In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
  4. Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
  5. Use an ice cream scoop to fill the muffin cups about ¾ of the way.
  6. Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  7. Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
  8. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
  9. Fold in the sprinkles with a rubber spatula.
  10. Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
  11. Pipe the frosting onto the cupcakes in a spiral pattern
  12. Enjoy!
  13. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here

Related Recipes

Vegan Vanilla Cupcakes With Rainbow Sprinkle Frosting

Inspired by allrecipes.com