Funfetti Cupcakes | Easy Vegan Desserts | GF

Funfetti Cupcakes | Easy Vegan Desserts | GF

Cupcakes and confetti.

Two things which can cheer up even sadiest face. And even when people are saying that You shouldn’t eat Your emotions and solve the problems instead, sometimes cupcake is just the right treatment. And confetti.funfetti cupcakes

So, today is the day when I decided to celebrate on my own with a whole batch of sweet muffins. Naughty as hell and to be honest delicious as hell too. Sorry for vocabulary, but that is the only one correct expression and really, not so sorry…

funfetti cupcakes

funfetti cupcakes

Funfetti Cupcakes

Tender and sweet middle in lightly brown crispy crust all covered in gooey vanilla coconut icing, and surely topped with sugar confetti. Sounds like sugary sugar baked with sugar, well maybe it is, but today we celebrate our own happy day, so feel free!

Kinda easy to make and really budget friendly recipe requires 10 ingredients and can be made in less than one hour, so there is no excuses for You, just try it and tag me on IG @forknotforpork to show how it turned up!
Print this!
Funfetti Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Softest fluffiest and the best from scratch homemade funfetti cupcakes! These vegan cupcakes are moist, tender and flavorful with creamy coconut frosting!
Course: Dessert
Cuisine: American, British, Gluten Free, Vegan
Keyword: cupcakes, funfettii, glutenfree, vegan
Servings: 6 cupcakes
Author: Mrs. Fork
Ingredients
Cupcakes
  • 1 cup plain flour (GF if needed)
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup hot water
  • 1/4 cup coconut oil
  • 1 tsp apple cider vinegar
Frosting
  • sprinkles
  • 3 Tbsp icing sugar or some stevia instead
  • 3/4 cup coconut cream
  • 1/4 tsp vanilla extract
Instructions
  1. Preheat oven to 200 C.

  2. Place all dry cupcake ingredients in a bowl and mix until evenly combined. In a separate bowl pour hot water, coconut oil and apple cider vinegar and try to mix as good as You can, then pour into dry ingredient mix.

  3. Mass should look quite loose and pourable rather than scoopable, if that is the word. So pour mass  into cupcake molds and bake about 20 minutes until looks gold and crispy. Leave in a mold to cool down completely once removed.

  4. For frosting whisk together coconut cream and vanilla extract with stevia or sugar and spread on cold cupcakes, finally top with sprinkles and enjoy!