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Vegan Sprinkle Cupcake Recipe

Vegan-Sprinkle-Cupcakes-Web-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Prep Time: 25 Minutes

Total Time: 45 Minutes

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Vegan-Sprinkle-Cupcakes-Web-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Ingredients

Cupcakes:

  • 1 C. almond milk
  • 1 tsp. white vinegar
  • 1 1/2 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1/2 C. vegan butter, softened
  • 1 C. granulated sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/3 C. DecACake® Rainbow Sprinkles

Frosting:

  • 1/2 C. vegan butter, softened
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. powdered sugar, sifted
  • 2-3 Tbsp. almond milk
  • DecACake® Rainbow Sprinkles for garnish

Directions

Cupcakes:

  1. Preheat the oven to 350° F.
  2. Line muffin pans with baking cups.
  3. Measure almond milk in a liquid measuring C. and add white vinegar; set aside.
  4. In a large bowl, whisk flour, baking powder, baking soda, and salt; set aside.
  5. With an electric mixer, cream butter until smooth.
  6. Add sugar and vanilla; beat until fluffy.
  7. Add flour mixture, alternating with almond milk/vinegar mixture, beginning and ending with flour mixture.
  8. Mix until just blended.
  9. Stir in sprinkles with a spatula.
  10. Divide batter evenly among the pans, filling about 3/4 full.
  11. Bake 18 to 20 minutes or until inserted toothpick comes out clean.
  12. Cool on wire cooling rack.

Frosting:

  1. With an electric mixer, cream butter until smooth, add vanilla and mix to combine.
  2. Add powdered sugar and blend on low until combined.
  3. Add almond milk a little at a time until you reach the desired consistency.
  4. Pipe frosting onto cupcakes and garnish with sprinkles.

Vegan Sprinkle Cupcake Recipe

Vegan-Sprinkle-Cupcakes-Web-1-p7vaix3mvee055wtpeb55rqxxklh5wn31zgy03ql8w

Prep Time: 25 Minutes

Total Time: 45 Minutes

Ingredients

Cupcakes:

  • 1 C. almond milk
  • 1 tsp. white vinegar
  • 1 1/2 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1/2 C. vegan butter, softened
  • 1 C. granulated sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/3 C. DecACake® Rainbow Sprinkles

Frosting:

  • 1/2 C. vegan butter, softened
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. powdered sugar, sifted
  • 2-3 Tbsp. almond milk
  • DecACake® Rainbow Sprinkles for garnish

Directions

Cupcakes:

  1. Preheat the oven to 350° F.
  2. Line muffin pans with baking cups.
  3. Measure almond milk in a liquid measuring C. and add white vinegar; set aside.
  4. In a large bowl, whisk flour, baking powder, baking soda, and salt; set aside.
  5. With an electric mixer, cream butter until smooth.
  6. Add sugar and vanilla; beat until fluffy.
  7. Add flour mixture, alternating with almond milk/vinegar mixture, beginning and ending with flour mixture.
  8. Mix until just blended.
  9. Stir in sprinkles with a spatula.
  10. Divide batter evenly among the pans, filling about 3/4 full.
  11. Bake 18 to 20 minutes or until inserted toothpick comes out clean.
  12. Cool on wire cooling rack.

Frosting:

  1. With an electric mixer, cream butter until smooth, add vanilla and mix to combine.
  2. Add powdered sugar and blend on low until combined.
  3. Add almond milk a little at a time until you reach the desired consistency.
  4. Pipe frosting onto cupcakes and garnish with sprinkles.

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