These Eggless Funfetti Cupcakes are light, fluffy, and extra moist. They are topped with creamy vanilla buttercream and sprinkles for the ultimate sweet treat. They’re perfect for birthday parties or any get-together. The recipe includes step-by-step photos and lots of tips.
Why I Love This Recipe
My daughter LOVES sprinkles! Having said that, these Eggless Funfetti Cupcakes are always a big hit in our home.
These Eggless Funfetti Cupcakes are soft, fluffy, and extra moist. So, if you’re searching for the perfect confetti cupcakes, I’ve got you covered!
The Eggless Funfetti Cupcakes are a variation on my Easy Eggless Vanilla Cupcakes, and if you’ve tried those, then you know how good these are already. Plus, they are pretty simple to make.
I guarantee you’ll use this Eggless Funfetti Cupcakes recipe time and time again! If you want to make a cake instead, check my Eggless Funfetti Cake from Scratch.
Eggless Funfetti Cupcakes Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder & baking soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Sprinkles: The best sprinkles for making funfetti cupcakes are rainbow jimmies. They are long sprinkles. Do not use nonpareils (the little balls) as they quickly bleed their color.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix milk and vinegar.
2 – Mix dry ingredients.
3 – Cream butter and sugar.
4 – Add the flour mixture alternately with the milk mixture.
5 – Add sprinkles.
6 – Pour/spoon the batter into the liners.
7 – Bake.
Purple Vanilla Buttercream
To decorate these fun cupcakes, I made a batch of my Vanilla Buttercream recipe, and then I tinted it with two drops of purple gel food coloring. Here you can find my Vanilla Buttercream Recipe.
Eggless Cupcakes Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Frequently Asked Questions
Yes, you can! Just omit the extra salt called in the recipe.
The best sprinkles for making funfetti cupcakes are rainbow jimmies. They are long sprinkles. Do not use nonpareils (the little balls) as they quickly bleed their color.
Unfrosted cupcakes can be frozen for up to 2-3 months. Follow these steps: 1- Let cupcakes cool COMPLETELY. 2- Wrap cupcakes tightly in plastic wrap. 3- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
Yes, if you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, use mini paper liners and bake them for around 10-12 minutes. Check the cupcakes for around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Unfrosted cupcakes will keep well for 3 days at room temp; make sure they are covered. For longer storage, place them in the fridge for up to a week or up to 3 months in the freezer. Frosted cupcakes can be stored at room temp for 2 days, or in the refrigerator for up to 3 days. Keep in mind that they will lose some of their fluffiness once cooled
Freeze:
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Unfrosted cupcakes can be frozen for up to 2-3 months. Follow these steps:
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
Make Ahead Eggless Funfetti Cupcakes
Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
More Recipes You’ll Love!
- Eggless Carrot Cake Cupcakes
- Easy Eggless Strawberry Cupcakes
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Vanilla Cupcakes
- Easy Eggless Gingerbread Cupcakes
Eggless Funfetti Cupcakes
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon apple cider vinegar (you can substitute for white vinegar)
- 1/2 cup (114 g) unsalted butter, softened (1 stick)
- 1 cup (200 g) white sugar
- 1 teaspoon pure vanilla extract
- ½ cup rainbow sprinkles (see notes)
- Vanilla buttercream
Instructions
Before You Get Started:
- Read and follow the recipe. Don't sabotage your time,effort, and money! This might sound obvious, right? But following the recipe isthe most important cake baking tip you'll ever hear/read. I'm guilty of this,too! Sometimes I'm in a rush, and I don't take the time to read the recipecarefully or substitute ingredients in recipes based on what I have. I do notrecommend doing this unless the recipe suggests alternatives.
- Bring all your refrigerated ingredients to roomtemperature. This will ensure that the batter mixes correctly, and you'llget a better rise and texture in your final baked good.
- Pre-measure all my ingredients before you get started.This way, you'll have them ready to go, and don't forget anything. To measure,I highly recommend using a scale. If you haven't used a scale before, don't beintimidated. It's actually easier than using cups and more precise, which iskey for eggless baking. You can get a good kitchen scale online or in any localkitchen equipment store.
Make the Funfetti Cupcake:
- Preheat oven to 350º F (180º C). Line the cupcake pans with liners.
- Combine milk and vinegar in a small bowl in a measuring cup or bowl. Set aside.
- In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter until creamy, about 2 -3 min. Add sugar and continue beating on high speed until smooth and creamy, about 2 – 3 minutes. Add vanilla and mix to combine.
- Add the flour alternately with milk mixture, beginning and ending with the flour mixture; beat until well combined. Scrape down the sides and up the bottom of the bowl as needed. Do not overmix.
- Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Allow cooling completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. I tinted the vanilla buttercream with 2 drops of purple gel food coloring. Here you can find the Vanilla Buttercream Recipe.
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in July 2020, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
hi Oriana,
i loved all your receipes. but question, can i substitute butter with oil?
please let me know.
Hello Mini! In some cases, it may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes, particularly vanilla or plain ones. Also, this recipe is made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy, if oil is used the cake will be flatter and denser than the creamed version. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! I see that it says 16 cupcakes, but could I make 12 really big ones?
Hello Kieu! Possibly, but if you fill too much the cupcake pan they will overflow and not rise properly. Fill the cupcake tin 2/3 of the way full. Thanks for your interest in my recipe.
I made these cupcakes for my son’s birthday – who’s allergic to eggs – and they turned out GREAT!
They’re very light (I’m assuming bc of the lack of eggs) which IMO makes them even yummier… but also more dangerous because you keep eating and eating 😉
We’ll be having a small party this weekend and I can’t wait to try the chocolate cake recipe.
Oriana, I’m so glad I found you!
Hello TTD7! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Birthday to your son 🧁
Can you use the batter for baking a cake instead of cupcake?
Hello! For a cake, I would recommend this recipe: https://mommyshomecooking.com/egg-free-vanilla-cake-recipe/ . Just add 3/4 cup (142g) rainbow sprinkles to the batter. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello! Tried this recipe today, and it tastes very good! I overbaked it, so the top was slightly burnt, but the insides were moist and delicious! Great recipe!
Hello Laura! I’m so glad you enjoyed it, and thank you so much for taking the time to come back and let me know!
Hi Oriana, it’s exciting to find your page of eggless recipes. My family and I don’t do eggs due to religious restrictions. So, I’m always searching and experimenting. So, I tried this funfetti recipe and it’s delicious and just perfect except I found the cupcake a bit on the dry end! I was wondering if it had to do with the constancy of the batter? Any suggestions or tips unless I did something wrong 🤷🏽♀️
Hello Sapna! It’s impossible to say exactly why your cupcakes were dry because there are so many things that can make that happen, overbaking the cupcakes and/or adding to much flour could be a reason. I would suggest measuring the ingredients with a kitchen scale and adjusting the baking time if necessary. Hope you give a try soon again.
Hello! Can you leave the Apple cider vinegar out? Or is there another option?
Hello Januari! You can use regular white vinegar or fresh lemon juice. Thanks for your interest in my recipe. Please come back and let me know how you like it =)