My eldest son’s class was having a potluck party yesterday and you know me, I did choose to send dessert, of course! Duh! Is there any surprise in it! What screams celebration more than confetti! So eggless and nut-free funfetti cupcakes was it!
I have always seen confetti cake mix in the baking aisle of grocery stores and thought that I have to make these because it looks so cute. Have also wondered if making funfetti cupcakes from scratch was a huge task. Decided to try it for myself this time.
My kids loved the confetti cookies I made last Christmas and was sure that all the kids would love the funfetti cupcakes.
Found in Pinterest the best confetti cupcake recipe and made it egg free. The original recipe looked pretty easy. Initially I wanted to use my winning egg substitute combo of silken tofu and yogurt, like I did it in this eggless blueberry pound cake recipe but couldn’t get to it.
That’s when I decided to try it with just yogurt because I have tried this eggless vanilla cake recipe using yogurt as egg substitute and it came out well.
The original recipe was for 12 regular sized confetti cupcakes. I did not want to make it regular sized because sometimes it might be too much for the kids especially when there was going to be lot of food. That’s when I thought that baking it as funfetti mini cupcakes would be the better option.
The verdict was, the kids loved it absolutely. It seems they wanted me to try homemade cupcake recipes like this for their next potluck too. So here I present not only an easy confetti cupcake recipe but also the best funfetti cupcake recipe!
Funfetti Cupcakes Recipe
|Prep Time||Cook Time||Makes|
|30 Mins||11 Mins/batch||55 Mini Cupcakes|
- 1 cup unsalted butter, softened
- 1 and 3/4 cups white sugar (See My Notes)
- 2/3 cup plain yogurt
- 1/3 cup water
- 1 and 1/2 tablespoons vanilla extract
- 1 teaspoon apple cider vinegar
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1/8 teaspoon salt
- 2/3 cup milk (I used 2% dairy)
- 2/3 cup confetti sprinkles
- As Needed Mini chocolate eggs (optional)
- Preheat oven until it reaches 350F/180C. Line mini muffin tins with paper liners.
- In a medium size bowl sift together the flour, baking powder and salt; set aside.
- In a large bowl beat together the butter and sugar until it’s smooth and creamy.
- Add the yogurt, water, vanilla extract and vinegar and beat well again. The mixture will look curdled but no need to worry.
- Now stir in half the quantity of flour mix to the creamed butter mixture and mix well. Now add the milk and stir together. Then add the remaining flour and mix well.
- This cupcake batter is quite thick. Not very runny like some of the other cake/cupcake batters. It is okay. Now stir in the sprinkles.
- Fill each muffin cup with about a tablespoon of the batter and bake it for 10-11 minutes or until a toothpick inserted comes out clean. A little crumble sticking to the toothpick should be fine too, as long as you don’t see the uncooked batter sticking to it.
- Removed the pan from the oven and place it on a wire rack for about 5-10 minutes. Then, take the cupcakes out and let it cool completely on the wire rack before you can frost it. Repeat the same for the remaining batter.
- Use any frosting recipe of your choice or this Vegan Buttercream Frosting recipe (Of course with any vegan butter alternative or butter itself. Please avoid shortening). Then divide it among a couple of bowls and tint with food colors if using. Frost the cupcakes and top it with some more sprinkles. I pressed down a mini chocolate egg to make it Easter themed.
- The original recipe had used 2 cups of sugar. I always think that most of the baking recipes have way too much sugar than what is needed. So I try to cut down about 1/4 cup at the most. That’s what I did in this funfetti cupcake recipe too, especially that I was going to frost it. I didn’t want the kids to become hyper after consuming a lot of sugary treats. But I felt that maybe I should have just gone with the 2 cups sugar. We were okay with it because we prefer eating less sweeter baked treats. I’m thinking maybe others might not be like us. The kids did enjoy it though as my son tells.
- I have used the yogurt and water to replace 4 eggs. I wanted to use my tested egg substitute combo of pureed silken tofu and yogurt for this confetti cupcakes without eggs recipe, but couldn’t do so. The silken tofu had frozen and hence add to use just yogurt. But no issues with it. The funfetti mini cupcakes did turn out great.
- I baked my first batch for 13 minutes and felt that the texture would have been even better if I took it out a minute or two earlier. So that’s what I did for the subsequent batches. 11 minutes worked out great for me. Test bake and see because each oven can be different.
- I got 55 cupcakes for this measurement. If you want to bake it as regular sized cupcakes, I think it will yield about 24-30 cupcakes approximately.
You mentioned you didn’t use the Tofu b/c it was frozen, if you were to use the tofu and yogurt, what would your proportions be?
I would suggest using 1/2 cup yogurt and 1/2 cup pureed silken tofu.
What size baking tray would be good for your measurements of cupcakes. 9″ round or 9/13 pan
I’m thinking two 9 inches pan or one 9×13 pan.
Could I use flavored greek yogurt?
I guess so. I haven’t tried it though.
Hi Can u make this recipe into a sheet cake instead of cupcakes?
Yes you can.
How long would you bake if you were doing regular sized cupcakes?
14-16 minutes maybe.
FYI: ended up being closer to 20. Thanks for this website. It’s super helpful to me and my daughter who has an egg allergy. Egg free cupcakes for her 5th birthday today. <3
You’re very welcome Ragon.
What are “confetti sprinkles”? Are they jimmies or the decorations on the pic of the cupcake? Is it absolutely necessary to use apple cider vinegar or could you use regular?
Yes it is the jimmies and you can use regular white vinegar too.