Best 2 Vegan Vanilla Cupcakes With Rainbow Sprinkle Frosting Recipe By Tasty Recipes

Indulge in a delightful vegan culinary experience with these delectable vanilla cupcakes, adorned with a vibrant rainbow sprinkle frosting. Perfect for joyous occasions, these treats are not only visually appealing but also incredibly satisfying to the taste buds. With a moist and fluffy vanilla cake base, these cupcakes provide a light and airy foundation for the sweet and creamy rainbow sprinkle frosting. Each bite offers a burst of rainbow colors and a sprinkle of delightful crunch, making them a favorite among dessert enthusiasts of all ages.

This article presents a comprehensive guide to creating these delightful vegan treats, featuring two distinct yet equally delicious recipes. The first recipe focuses on crafting the perfect vanilla cupcakes, ensuring a moist and flavorful base for your culinary masterpiece. The second recipe delves into the art of making the rainbow sprinkle frosting, a colorful and playful topping that adds a touch of whimsy and sweetness to the cupcakes.

Each recipe is meticulously explained with clear and easy-to-follow instructions, ensuring that even novice bakers can achieve success in their baking endeavors. With a list of readily available ingredients and step-by-step guidance, you'll be able to create these delectable treats in the comfort of your own kitchen.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will yield a batch of irresistible vegan vanilla cupcakes, topped with a rainbow sprinkle frosting that is sure to bring a smile to your face. Let's dive into the recipes and create a sweet sensation that will leave your taste buds dancing with joy!

Here are our top 2 tried and tested recipes!

ONE BOWL VEGAN FUNFETTI CUPCAKES

One Bowl Vegan Funfetti Cupcakes image

1-bowl vegan funfetti cupcakes that taste JUST like the real thing! Fluffy, sweet, and loaded with vegan buttercream and sprinkles.

Provided by Minimalist Baker

Categories Dessert

Time 1h

Number Of Ingredients 14

Ingredients

1 scant cup non-dairy milk ((we used unsweetened plain almond milk))
1 tsp apple cider vinegar
1/2 cup neutral oil ((such as avocado))
1 tsp pure vanilla extract
1 scant cup organic cane sugar
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup rainbow sprinkles* ((plus more for topping))
1/2 cup vegan butter ((SOFTENED // 1 stick yields 1/2 cup - we like Earth Balance and Miyoko's brands))
1/4 tsp vanilla extract
2 1/2 - 3 cups powdered sugar ((SIFTED))
1 splash non-dairy milk ((optional // almond and coconut are best!))

Steps:

Preheat oven to 350 degrees F (176 C) and line a standard muffin holder with 12 paper liners (as original recipe is written // adjust if altering batch size).
Add non-dairy milk and vinegar or lemon juice to a large mixing bowl and let set a few minutes to curdle/activate. Then add oil and vanilla and whisk or use a hand mixer to beat vigorously to combine. Then add sugar and whisk or use a hand mixer to beat to combine/dissolve. It may splash so be careful!
Add dry ingredients (omitting sprinkles) to a sifter in this order: two-thirds of the flour, baking powder, baking soda, salt, and then the remaining third of the flour.
Sift over wet ingredients and use a whisk or hand mixer to blend until well incorporated and no large lumps remain. The texture should be somewhere between thick and thin. Not liquidy, but not scoopable (rather, pourable). Somewhere near a buttermilk pancake batter consistency. We had to add another 1-2 Tbsp flour to thicken slightly.
Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon. Then divide batter evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
Let cool completely on a cooling rack. In the meantime, prepare frosting (optional). Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
Add SIFTED powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Scrape down sides as needed. If it gets too thick or crumbly, add a splash non-dairy milk to thin (optional). You want this frosting to be very thick so it will hold its shape once on the cupcakes. If it gets too thin, thicken with more powdered sugar.
Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated up to 3 days.

Nutrition Facts : ServingSize 1 cupcake, Calories 380 kcal, Carbohydrate 56 g, Protein 1.7 g, Fat 17.4 g, SaturatedFat 6.4 g, Sodium 276 mg, Fiber 0.5 g, Sugar 42.1 g

VEGAN VANILLA CUPCAKES

Vegan Vanilla Cupcakes image

There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup vegan margarine
3 cups confectioners' sugar
2 tablespoons unsweetened vanilla almond milk
1/2 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
Frost and decorate the cupcakes as desired.

Tips:

For the perfect cupcakes, make sure to use room temperature ingredients.
Don't overmix the batter, as this can result in tough cupcakes.
Fill the cupcake liners only 2/3 full, as they will rise during baking.
To ensure the cupcakes are cooked through, insert a toothpick into the center and it should come out clean.
Let the cupcakes cool completely before frosting them.
For a smoother frosting, use a hand mixer or stand mixer to beat the butter and sugar together until light and fluffy.
Add the milk and vanilla extract to the frosting a little at a time, until you reach the desired consistency.
Pipe the frosting onto the cupcakes using a piping bag fitted with a star tip.
Top with rainbow sprinkles for a festive touch.

Conclusion:

These vegan vanilla cupcakes with rainbow sprinkle frosting are a delicious and easy-to-make treat that is perfect for any occasion. With their light and fluffy texture, sweet vanilla flavor, and colorful sprinkles, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these vegan vanilla cupcakes a try. You won't be disappointed!