I have one of those super cool moms who brought in cupcakes for my class on my birthday. She always baked them in ice cream cones and she always topped them with tons of sprinkles.

Moms, birthdays, and sprinkles are the best (in that order).

I’m so excited I finally got around to vegan-izing funfetti cupcakes.

Up until this point my favorite flavor of vegan cupcakes has been chocolate, so it was due time to try my hand at good old fashioned vanilla. Turns out, vanilla has my heart, especially when sprinkles are involved.

This recipe may look a little complicated, but I assure you it only requires 1 bowl and less than 1 hour!

The ingredients are basic as well. If you’re like me, you always have vegan butter and sprinkles on hand anyway. If not, you’ll probably start doing so after trying these babes.

Quintessential funfetti cupcakes have sprinkles inside the cupcake as well as on top of the frosting. If I could’ve figured out another way to infuse sprinkles into these babes, I surely would’ve. I’ll report back on any such discoveries.

These cupcakes are seriously dreamy. They’re

Fluffy

Moist

Perfectly sweet

Vanilla infused

Loaded with sprinkles

Topped with MEGA fluffy buttercream

Super shareable

& Slightly addictive

I may or may not have sampled one pre frosting…then another post frosting…then another just to ensure I hadn’t in fact gotten a wrong assessment. Turns out, I was right all along. These cakes are amazing!

Make these for book club and birthdays and anniversaries and casual Fridays and everything in between.

You and whomever you bestow them upon will not only experience a slight sugar high, but also the pure bliss that ONLY comes from eating a cupcake loaded with icing and sprinkles. Enjoy!

NOTE: Recipe updated 3/20/19 to address crumbly texture and flat tops. We swapped the vegan butter for oil and it worked much better.