These chocolate funfetti cupcakes are soft, moist, fluffy, and dairy free (vegan of course!). But there is something even better about this recipe than most cupcakes. By using minimal amounts of oil, and sugar, we developed cupcakes that are healthier cupcakes, and won’t leave your teeth with an oily sugar film.
Oh. . . . And did we mention, these cupcakes only use 1 bowl! Grab that one bowl and lets mix these delicious vegan cupcakes
Make Healthier Cupcakes
Although we are no dietitians or health experts, we have taken nutrition classes, and try to cook on the healthier side. Since going vegan, both of us have tried to continue down the path of cutting out unhealthy foods wherever we can.
We love cooking with whole fruits and veggies. But we love cupcakes, so we had to find a way to make a healthier cupcake.
Although in the overall sense, this cupcake is not “healthy”, but it is definitely healthier than lots of cupcakes out there! We have modified this recipe so that it is not as fattening or sweet. By doing things like reducing the oil, drastically reducing the sugar, and using organic flours and sweeteners, it allows us to not feel as bad (or have to work out as hard) while indulging.
We all deserve a little treat for ourselves every now and then. So come bake with us, as we show you a way to make a healthier cupcake!
One Bowl Vegan Dessert Recipe
We always try to use as few dishes as possible. As food bloggers, we are constantly having to do dishes. Things like cutting boards, knives, measuring spoons, spatulas, spoons,plates, bowls, mixers, all add up. And believe us when we tell you, the list goes on. So naturally, we leaned toward using one bowl when possible, with less mess.
You are going to absolutely love the flavors of these cupcakes. They are:
Without further adieu, let’s get into some of our pro tips and trick, on how to make these chocolate cupcakes.
How to Make Vegan Cupcakes
Making vegan chocolate funfetti cupcakes is super easy, and so much fun! Preheat the oven to 350 degrees F. Bring the butter out to room temperature. After the oven is on, line a cupcake pan with cupcake paper, or spray the inside of the pan well. While the oven is heating, begin to make the batter.
The secret is to let the plant milk sit for about 5 minutes with the lemon juice. We’ve also substituted lemon juice for apple cider vinegar. Allowing this mixture to sit and curdle will let the acid from the lemon juice, or acv, to react with the leavening agents. It will also provide a taste similar to that of buttermilk.
Next add the sugar, oil and the vanilla to the curdled milk. Mix in well. After the sugar, oil, and vanilla, begin to add the dry ingredients to the bowl. Add 2/3 the flour, baking soda, baking powder, salt, cacao. Mix in until just combined, then add the remaining flour and mix in.
After the batter is finished, fold in the sprinkles. Divide the batter evenly into 9-12 cupcakes. If desired, you may add additional sprinkles to the top for decoration, although we omitted this step because we chose to use frosting as decoration. If you omit the frosting from this recipe, you will eliminate more of the oil and sugar, but we find that a little frosting really makes these cupcakes more delicious.
Bake in the oven for 20-25 minutes, or until a toothpick comes out clean after poking a cupcake through the center. While the funfetti batter is in the oven, make the frosting. Add the butter, powdered sugar, and almond extract to a kitchen-aid, hand mixer, or bowl with whisk. Whip the frosting for about 10 minutes until the volume increases and is fluffy.
Remove the chocolate funfetti cupcakes from the oven. Allow them to cool for about 30 minutes before handling. When the cupcakes are cool, begin frosting using an offset spatula, or butter knife. Another method of frosting is to simply turn the cupcakes upside down, and gently dip the top into the icing.