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  • Writer's pictureCaitlin Berenson

vegan funfetti cupcakes

vegan

 

Are you ready for this one... VEGAN FUNFETTI CUPCAKES with a coconut vanilla glaze!! This is a smaller batch recipe and makes about 8 cupcakes. I originally intended to make for a thick frosting, but I only had lite coconut milk in my pantry which didn't work for that...so I quickly changed plans and made it into a glaze! Worked out so well :)

INGREDIENTS (cupcake batter):

  • 1/2 cup almond milk

  • 1 1/2 tsp apple cider vinegar

  • 1/3 cup maple syrup

  • 1/2 tsp vanilla extract

  • 3 1/2 tbsp olive oil

  • 1 cup all purpose flour

  • 1/4 tsp salt

  • 1 tsp baking powder

  • 1 tbsp India Tree Carnival Mix Sprinkles

INGREDIENTS (glaze):

  • 1/2 cup canned lite coconut milk

  • 1/4 cup + 2 tbsp powdered sugar

  • 1 tsp vanilla extract

  • 1 tsp maple syrup

DIRECTIONS:

  1. Preheat oven to 350 degrees F and line a cupcake pan.

  2. Mix all the wet ingredients for the batter together in a bowl.

  3. Add the dry ingredients, and mix until just combined.

  4. Fill cupcake liners with batter.

  5. Bake for 10-15 minutes.

  6. In a small bowl, whisk together all the ingredients for the glaze until ribbons form.

  7. You can add more powdered sugar by the tbsp until you get the thickness that you like.

  8. Dip cupcakes into the glaze and top with more sprinkles.


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