Description
Festive, colorful, and completely dairy-free, these Halloween Funfetti Cupcakes are the perfect spooky-season bake. Light, fluffy, and packed with sprinkles, they’re fun to make with kids and a guaranteed party hit.
Ingredients
Scale
- 1½ cups flour
- ¾ cup granulated sugar
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup canola oil
- ¼ cup plant butter, room temperature
- ½ cup oat milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup Halloween Funfetti sprinkles
- Buttercream Frosting:
- ½ cup plant butter
- 3 cups powdered sugar
- â…› teaspoon salt
- 1 tablespoon oat milk
- Food coloring (purple, orange, green, black)
- Extra sprinkles for topping
Instructions
- Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners and lightly spray with nonstick spray.
- In a stand mixer, combine flour, sugar, baking powder, and salt.
- Mix in plant butter and canola oil until mixture looks crumbly.
- Add eggs one at a time. Stir in vanilla and almond extract.
- Slowly pour in oat milk and mix until batter is smooth.
- Fold in sprinkles gently by hand.
- Divide batter into cupcake liners, filling each ¾ full. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting: beat plant butter, powdered sugar, oat milk, vanilla, and salt until fluffy. Divide into bowls and tint with food coloring.
- Frost cooled cupcakes and decorate with extra sprinkles.
Notes
Use room-temperature ingredients for best results. Avoid overmixing for light cupcakes. Perfect for parties, school events, or a fun family bake night.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 28g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg