These funfetti cupcakes are a game-changer and will leave you speechless! They are super moist, tender, and loaded with flavor. Not to mention, they are colorful with the addition of sprinkles to the cupcake and buttercream. Funfetti cupcakes are my all-time favorite cupcake and are surprisingly dairy and egg-free.

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Now, these rainbow sprinkles may not add any flavor to your cupcakes, but they will certainly brighten up your day! 

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VANILLA CUPCAKES VS FUNFETTI CUPCAKES

You may be thinking these are just vanilla cupcakes with sprinkles added to them. THINK AGAIN! 

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While vanilla cupcakes are fluffy and moist, just like these funfetti cupcakes, the texture is slightly different due to the addition of dairy-free sour cream. Sour cream adds even more moisture and richness to these cupcakes. Sour cream also whitens your cupcakes and helps the bright colors of your sprinkles shine even brighter! Be sure to use room temperature dairy-free sour cream. Feel free to use any dairy-free brand of sour cream. 

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In addition to sour cream, there is also one significant difference in these funfetti cupcakes. IMITATION BUTTER EXTRACT. The added and deeper flavor in these cupcakes comes from the butter extract. Just be careful not to add too much! ***Notice I said "imitation" butter extract. To keep this recipe dairy-free, double check that you only use the imitation butter extract because real butter extract contains milk!!***

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HOW TO MAKE AQUAFABA

The key to making these cupcakes egg-free is aquafaba. Aquafaba is the liquid from a can of chickpeas. 

• Drain liquid from a can of chickpeas then measure out 1/3 cup and save the remaining aside.
• Using a hand mixer, whip the 1/3 cup of aquafaba in a mixing bowl, starting on low and slowly increasing to high.
• Whip until stiff peaks form. Then add to batter mixture according to recipe instruction.
• Save remaining aquafaba in an airtight container in the fridge for about five days or in the freezer for three months.

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HOW TO MAKE FUNFETTI CUPCAKES

1. Preheat the oven to 325 degrees F and line cupcake tin with liners. Whisk together the cake flour, baking powder, and salt in a small bowl and set aside.
2. Measure one cup of almond milk and mix in the tablespoon of apple cider vinegar. This mixture is your dairy-free buttermilk. 
3. Using a hand mixer and medium-sized mixing bowl, measure out 1/3 cup of aquafaba and whip until light soft peaks form. Set aside.
4. Beat the butter and sugar on medium until light and fluffy in a stand mixer. Scrape the bowl and add the aquafaba, vanilla extract, and butter extract. Mix on medium for about a minute until combined.
5. With the mixer on low, alternate adding in the flour mixture and almond milk mixture, starting and ending with flour. Mix until just combined.
6. Fold in the dairy-free sour cream and rainbow sprinkles. 
7. Scoop the batter into the cupcake liners and bake for approximately 23 to 25 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool completely. This recipe makes 18 cupcakes.

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HOW TO MAKE FUNFETTI BUTTERCREAM

1. Beat the butter for about three to five minutes until light and creamy.
2. Scrape down the bowl and sift in the powdered sugar. Do not skip sifting the powdered sugar, or it will change the texture of your buttercream. Mix until combined.
3. Mix in the vanilla extract and continue mixing on medium for about 5 minutes. Mixing your buttercream on medium for longer will create a lighter and smoother buttercream.
4. Fold in rainbow sprinkles. 

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If you love these colorful funfetti cupcakes, you'll love these Funfetti Sugar Cookies!

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These funfetti cupcakes are perfect for any occasion and will be sure to brighten anyone's day.

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