As of Monday, I’ve been blogging and sharing recipes for 8 years now! To celebrate, I made a batch of my favorite birthday cupcakes with sprinkles, and made them even better by adding golden Oreos.

birthday cupcakes topped with sprinkles on a marble surface, one cupcake has a lit birthday candle

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Why I love these birthday cupcakes

Yes, these are no ordinary birthday cupcakes. They’re better than sprinkles cupcakes and better than Funfetti cupcakes. They are the best. The ultimate birthday cupcakes.

They’re dense, vanilla batter is loaded with crushed bits of vanilla sandwich cookies and rainbow sprinkles and topped with dairy free frosting and even more sprinkles.

You’ll never make regular vanilla cupcakes again – even though I promise my recipe for vanilla cupcakes is awesome, too.

Here’s what you’ll need to make them:

Ingredients note: This recipe calls for vegan sour cream. We prefer to use this brand (we usually get it at Target) because it has live active cultures giving it a more realistic taste. If you can’t find it, you can also substitute unsweetened vegan yogurt.

How to make birthday cupcakes

Mise en place. Gather and measure all your ingredients before starting. Preheat the oven to 350˚F and line a muffin pan with cupcake liners (or grease and flour the pan).

Mix the dry ingredients. In a mixing bowl, whisk the flour, baking powder, and baking soda together to evenly distribute the leaveners. Set aside.

Mix the wet ingredients. In a separate bowl, beat the sugar, eggs, oil, vegan sour cream and vanilla extract until smooth.

Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients, about 1 cup at a time. Beat each addition until incorporated, but be careful not to over mix.

Add the fun stuff. Next, gently stir in the sprinkles and cookie crumbs. Be careful not to over mix or crush the sprinkles.

Fill the liners. Transfer the batter to your prepared cupcake pan, filling each cup about 2/3 full. I like to use this large cookie scoop to fill mine. You should get 12 cupcakes total.

Bake the cupcakes. Put the cupcakes in the oven for about 20 minutes, or until cupcakes have set. An inserted toothpick should out clean and the tops should be slightly golden.

Frost the cupcakes. Make a batch of dairy free frosting while the cupcakes cool. Then, decorate your cupcakes as desired. I used this piping tip and topped mine with sprinkles.

FAQs and tips for making homemade Funfetti cupcakes

What flavor is Funfetti?

While these cupcakes are not made with Funfetti cake mix, they are basically the same thing (with added Oreos). Funfetti cake is vanilla cake with sprinkles mixed in.

Is Funfetti dairy free?

Pillsbury Funfetti does not contain dairy, however, they are manufactured on a line that is used with milk products, so they might not be safe for everyone. Always use your best judgment and contact the manufacturer for more information.

How do you make a birthday cupcake?

Any cupcake can be made into a birthday cupcake with the addition of a candle. This recipe is particularly perfect for a birthday because it’s so fun with the added cookie crumbs and sprinkles. Just don’t forget to sing Happy Birthday.

Can you make cupcakes without liners?

You don’t need liners to make cupcakes. Just grease the cups with oil (or shortening or butter) and sprinkle them with flour. Alternatively, you could cut parchment paper squares pressed into the cups.

More dairy free cupcakes:

More dairy free dessert recipes you’ll love:


Birthday Cupcakes with Sprinkles

You can stop looking for the best birthday cupcakes recipe because you’ve found it. These fluffy, vanilla cupcakes are filled with crushed golden Oreos and rainbow sprinkles, then topped with creamy, dairy free frosting. They’re not just for kids, everyone goes crazy over these cupcakes.

  • Author: Melissa Belanger
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian



For the cupcakes

  • 1 1/2 cups all-purpose flour1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 3/4 cup sugar
  • 3/4 cup vegan sour cream
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 8 golden Oreos, crushed
  • 1/3 cup rainbow sprinkles

For the frosting:

  • 1 cup vegetable shortening, or vegan butter
  • 4 tablespoons vegan sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coarse salt
  • 45 cups powdered sugar
  • 34 tablespoons rainbow


To make the cupcakes:

  1. Preheat oven to 350˚F and line a muffin tin with baking cups.
  2. In a medium bowl, whisk together the flour, salt baking powder and baking soda. Set aside.
  3. In a large bowl with an electric mixer *affiliate link, beat the sugar, sour cream or yogurt, oil, egg and vanilla extract until smooth.
  4. Mix the flour mixture into the wet ingredients, about one cup at a time, beating until each addition has been fully incorporated. Stir in cookie pieces.
  5. Divide batter equally between 12 baking cups and bake cupcakes for 18 – 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow cupcakes to cool completely before frosting.

For the frosting:

  1. In a large bowl, beat the shortening, sour cream or yogurt and vanilla extract until smooth and fluffy.
  2. Add salt and powdered sugar, about 1 cup at a time, and mix until each addition has been fully incorporated.

Keywords: dairy free, easy, birthday, cupcakes, vanilla, sprinkles, confetti

Last Updated on November 12, 2021 by Melissa Belanger

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  1. Oh my lord, this looks positively amazing!! I’ve never made a milk bar cake before but have always wanted to.. But I had never heard of chocolate cream cheese frosting before! I think I need to make this just because…

  2. These look delicious! I would like to make these for my sons birthday, but as a cake instead of cupcakes. Do you have any suggestions about pan sizes and temperature and time adjustments?

    1. Yes. You can, but I haven’t tested it so you’ll need to keep a close eye on cook times. This makes enough for a 6-inch cake, but if you want to make a 9×13 cake, you’ll want to double the recipe. If you want to make a layer cake, triple the batter and use 2 8″ pans. Bake at 350˚ until they’re done (the top should be set and a toothpick should come out clean). I don’t have a specific time because I haven’t tested it, but it will take longer than the cupcakes.

    1. I normally recommend a flax egg, but you might see it in this recipe, so I would suggest a product like Bob’s Red Mill egg replacer which won’t show.