VEGAN HACK: Funfetti Cupcakes with Simple Vanilla Frosting
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Cook time: 
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Serves: 12 Cupcakes
  • ***For the Cupcakes:
  • 1 Box of Vanilla Cake Mix (check ingredients to make sure it doesn’t already contain eggs or dairy)
  • 3 tsp Ener-G Egg Replacer + ¼ cup water
  • 1 ¼ cups Non-Dairy Milk
  • ½ cup Vegetable Oil
  • ⅓ cup Rainbow Sprinkles
  • ***For the Frosting:
  • 1 stick (¼ cup) of non-hydrogenated vegetable shortening (such as Earth Balance)
  • 1 ½ cups of powdered sugar
  • ½ tsp of Vanilla Extract
  • ½ cup of non-dairy milk (you won’t use all of it)
  1. *Read the back of your cake mix box for specific directions and amounts.*
  2. Preheat oven to 350 degrees.
  3. Prepare egg replacer by mixing 1.5 teaspoons of powder with 2 tablespoons of water for each egg you want to replace. Whisk until frothy and thick.
  4. In a large bowl, combine prepared egg replacer, non-dairy milk and vegetable oil, whisking to combine. Add in Cake Mix and stir with a spatula until smooth.
  5. Stir sprinkles into the batter.
  6. Use a ladle to distribute into cupcake liners.
  7. Bake for 20-25 minutes, until a toothpick inserted into a cupcake comes out clean.
  8. Let cupcakes cool for twenty minutes before frosting.
  9. To make the frosting, beat shortening in a stand mixer for a few minutes, until smooth and creamy.
  10. Slowly add in powdered sugar, using a spatula to help it all get mixed in. It’s okay if it looks crumbly at this point. Add in Vanilla, then add in non-dairy milk, one tablespoon at a time until the frosting reaches your desired consistency (around 5 or 6 tablespoons should do the trick, but it may vary).
  11. Frost cupcakes and sprinkle the tops with more sprinkles or even mix the sprinkles into the frosting if you want to get crazy with it.
  12. Party time!
Recipe by The Vegan Video Pantry at