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Vegan Vanilla Cupcakes With Rainbow Sprinkle Frosting

by Rachel Gaewski featured in Vegan Cupcakes 4 Ways

Inspired by


for 10 cupcakes


  • ¾ cup
    organic granulated sugar (150 g)
  • ¼ cup
    refined coconut oil, solid (50 g)
  • 1 ¾ cups
    all-purpose flour (220 g)
  • 1 teaspoon
    baking soda
  • 1 teaspoon
    baking powder
  • ¼ teaspoon
  • 1 tablespoon
    vanilla extract
  • ½ teaspoon
    apple cider vinegar
  • ⅓ cup
    unsweetened applesauce (85 g)
  • ½ cup
    unsweetened almond milk (120 mL)


  • 1 ½ cups
    vegan butter, 3 sticks (345 g)
  • 2 cups
    organic powdered sugar (240 g)
  • 2 teaspoons
    vanilla extract
  • ¼ cup
    rainbow sprinkles (55 g)
    Calories 452
    Fat 26g
    Carbs 52g
    Fiber 0g
    Sugar 40g
    Protein 1g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C).
  2. Grease 10 cups of a muffin tin or line with paper liners.
  3. In a large bowl, cream together the granulated sugar and coconut oil with an electric hand mixer until smooth.
  4. Add the flour, baking soda, baking powder, salt, vanilla, apple cider vinegar, applesauce, and almond milk, and stir with a rubber spatula until well combined.
  5. Use an ice cream scoop to fill the muffin cups about ¾ of the way.
  6. Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
  7. Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
  8. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and the vanilla and beat until smooth.
  9. Fold in the sprinkles with a rubber spatula.
  10. Place a large zip-top bag in a tall glass. Scoop a good amount of frosting into the bag. Squeeze all of the frosting into a corner of the bag, then snip off that corner.
  11. Pipe the frosting onto the cupcakes in a spiral pattern
  12. Enjoy!




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