Vegan Funfetti Cupcakes

Ingredients

1 cup plus 7 tablespoons grams all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt fine sea or table

1 cup milk unsweetened non-dairy such as soy, almond, or oat

1/3 cup oil neutral oil or melted vegan butter

1 tablespoon lemon juice

1 1/2 teaspoons vanilla extract

1/8 teaspoon almond extract

1/4 to 1/3 cup rainbow sprinkles

8 ounces cup cream cheese non-dairy

3/4 cup powdered sugar sifted if lumpy

1 teaspoon vanilla extract

Equipment

oven

12-cup standard tin

large bowl

whisk

flexible spatula

Directions

Heat oven to 350°F. Place cupcake liners in a 12-cup standard tin.

In a large bowl, whisk flour, sugar, baking powder, and salt together until well-mixed. Make a slight well in the center and add the non-dairy milk, oil, lemon juice, vanilla, and almond. Whisk the wet and dry ingredients together just until no lumps remain. Stir in sprinkles with a flexible spatula.

Divide batter between 12 cups; each will be 2/3 full.

Bake for 15 to 20 minutes, until a toothpick inserted into the center of each cake comes out batter-free. Let cupcakes cool completely.

Beat cream cheese with powdered sugar and vanilla until lightly whipped. Dollop about 1.5 tablespoons on each cupcake and spread it out in swirls. Finish with an extra pinch of sprinkles.