Vegan Funfetti Cupcakes

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These Vegan Funfetti Cupcakes are made of soft vanilla vegan white cake packed full of colorful sprinkles and topped with a vegan vanilla “buttercream” icing.

Vegan Funfetti Cupcakes

In the News

If you follow me on Instagram, you may have noticed this past week was a bit chaotic for me. Florida became the target of a nasty hurricane named Irma.

I was all set to share with you these cute little Vegan Funfetti Cupcakes when I had to start evacuation planning for me and my family. This was definitely not how I planned to spend my week.

At first, we weighed our options of evacuating to North Carolina or just waiting out the storm. Even though hurricanes give you time to prepare, they also have the ability to quickly change course.

Vegan Funfetti Cupcakes

A Hard Decision

Each day that passed leading up to the hurricane left fewer and fewer resources behind. Stores were out of water, bread, batteries, plywood, almost everything. Gas stations were out of gas. Hotels were booked solid north of Tampa and on into Georgia and South Carolina.

Hurricane house

We made the hard decision to stay because I would rather be near home with the supplies I knew we already had than stranded with no gas and nowhere to go three hundred miles from home. This is not an easy choice to make for anyone. My only advice is that you do what you feel is right for you and your family to keep them safe.

My son and I, stayed with friends that live farther inland during the hurricane because our home is located in a flood zone and flooding looked to be likely. We evacuated but we did not evacuate far from home. I am so grateful to our friends for taking us in and making us feel so comfortable and welcome in their home. I will never be able to repay them for their kindness.

In the two years I have lived here, I had not yet had to deal with a hurricane scare. This was definitely a lesson to be learned and a memory I will never forget. However, I believe I passed a Floridian milestone and learned exactly how I react to stress.

Stress Baking

Is it any surprise that I stress bake? As Captain Cupcakeasaurus and I were making evacuation decisions, I got to work baking. I couldn’t control myself. My anxiety was through the roof and all I could think to do was to focus on the food.

Vegan Funfetti Cupcakes

I baked a lasagna, two chicken broccoli casseroles, a flat of brownies, a chocolate poke sheet cake and thirty chicken burritos.

That was just the first day.

The next day I made homemade mustard basted chicken legs, sausage and date Brussel sprouts, cauliflower mash and two batches of chocolate cake box cookies.

I was frenzy baking y’all!

Vegan Funfetti Cupcakes

I was frenzy baking y'all! Click To Tweet

Free Baking Conversion Cheat Sheet

First Responders

Thankfully, all of the food was put to a good use and sent off to the Fire Station for those hard working firefighters. Captain Cupcakeasaurus went into work with the instructions that he would be working for a minimum of seventy-two hours. Not only were we weathering a hurricane, but we were weathering it apart.

Fire Station

Our community came together to look after each other. I have to praise all of our first responders, police and even the linemen (Is linepeople the gender neutral term for that?) that were working during and immediately after the storm to help those in need and get everyone back in their homes and their power back on.

I am very thankful that the storm died down significantly by the time it crossed our home so damage was minimal. We only had two trees down in the yard and no flooding. Things could have been SO MUCH worse.

Hurricane Trees

Back to the Vegan Funfetti Cupcakes

Originally, I was creating this custom cupcake flavor for an artist friend who also happens to be Vegan. I wanted to create a colorful and fun cupcake reminiscent of her artwork and photography.

Vegan Funfetti Cupcakes

Once the news of the upcoming storm hit, these cuties were specifically made to brighten my day. After seeing the colorful swirls of Hurricane Irma across the weather map, I felt like colorful sprinkles might be a fun way to bring back a little cheer.

Something about those rainbow colored sprinkles always puts a smile on my face.You can purchase your own bag of colorful Vegan Funfetti here.

Vegan Funfetti Cupcakes

Confessions

In all honesty, this was not my first batch of Vegan Funfetti Cupcakes. But as you know, I refuse to share with you a recipe that is not rightly approved by my kitchen first.

The first time, I made these cupcakes, they were a disaster. I had filled my cupcake tins three-quarters full as I often do. The cupcakes rose so much they expanded over the top of my tins and created sugar cookie like discs over the top of my cupcakes!

Vegan Funfetti Cupcakes

I tweaked the recipe to better balance the wet and dry ingredients to hopefully reduce so much expansion and I made sure not to overfill my cupcake tins. There you go. My error is your reward. Just make sure to only put a Tablespoon of batter in each cupcake tin and you will have beautiful level cupcakes.

Vegan Funfetti Cupcakes

 

I Want To Know

After this experience with Irma, I have a greater empathy for those who have been at the mercy of Mother Nature. Have you ever experienced a natural disaster in your area? How did it affect you or change your perspective? Do you have any tips or tricks to prepare for such a disaster?

I want to know about you. Comment down below or you are always welcome to send me a personal email if you’d prefer.

Sharing our experiences and coming together is how we make life taste sweeter.

 

Vegan Funfetti Cupcakes
Vegan Funfetti Cupcakes
Print Recipe
Soft vanilla vegan white cake packed full of colorful sprinkles and topped with a vegan vanilla "buttercream" icing.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Vegan Funfetti Cupcakes
Vegan Funfetti Cupcakes
Print Recipe
Soft vanilla vegan white cake packed full of colorful sprinkles and topped with a vegan vanilla "buttercream" icing.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Ingredients
Vegan Funfetti Cupcakes
Vegan Vanilla "Buttercream" Icing
Servings: cupcakes
Instructions
Vegan Funfetti Cupcakes
  1. Preheat oven to 350 degrees. Place liners in a cupcake tin.
  2. Add apple cider vinegar to the cup of almond milk, stir and set to the side.
  3. In a large bowl, use electgric mixer on medium high speed to cream coconut spread and sugar.
  4. In a separate bowl combine and whisk dry ingredients of flour, baking powder, baking soda, and salt.
  5. Add a third of the dry ingredients to the sugar mixture and mix thoroughly.
  6. Add half of the almond milk to the sugar mixture and mix thoroughly.
  7. Alternate additions of almond milk and dry ingredients, mixing thoroughly between each addition. Finish with the last third of the flour mixture.
  8. Add vanilla and mix with a spatula.
  9. With spatula, fold in the rainbow sprinkles.
  10. Place a Tablespoon of batter in each lined cupcake tin. The batter rises significantly and any more than a Tablespoon will result in overflow during baking.
  11. Bake at 350 degrees for 20-25 minutes. A toothpick inserted will come out clean when done.
Vegan Vanilla "Buttercream" Icing
  1. In a large bowl using the whisk attachment of an electric mixer, beat coconut spread until smooth.
  2. Add in sifted powdered sugar a little at a time, mixing thoroughly between each addition.
  3. Add in vanilla extract and mix until well blended.
  4. Refrigerate until ready to use or if a firmer consitency is desired.
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2 thoughts on “Vegan Funfetti Cupcakes”

  1. As a fellow Floridian, I must confess that I hunkered down and ate a few too many snacks during the crazy hurricane week. It was so nice of you to share yours with the fire crew. Now I’m not vegan by any means, but these cupcakes are mouthwatering! I’m going to try this recipe and see if my family notices that I snuck in a little nutrition.

    1. Rachel, I think we all ate a few too many hurricane snacks. Someone had to eat all of that stress baking I was doing! I don’t typically prefer vegan recipes because cheese and I have a bit of a love affair but I always love challenging myself to new and different recipes. Let me know what you and your family think!

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