It wouldn’t be Pride Month without celebrating with a confetti recipe from Smitten Kitchen!
We’re three years into this tradition and with Deb’s Plush Confetti Cupcakes I’ve exhausted her confetti recipe repertoire – Deb, any more confetti recipes in the pipeline?! If not, I’ll happily return to your phenomenal confetti cookies!
These vegan and dairy-free treats are an absolute favorite of my friend, Katie, who’s been raving about them for years! Deb skips the eggs and subs in oil for butter for the moist sponge flavored with almond and vanilla extract and lemon juice.
The cupcakes are topped with dairy-free cream cheese frosting and, because more is always better, extra sprinkles.
Happy Pride, fam!
Rating: 4/5
How Easy Is That: Easy
Store-Bought Is Fine: non-dairy cream cheese
Pricey Ingredients: —
Hard-to-find: —
Recipe on SmittenKitchen.com
