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Vegan Marshmallow Flower Funfetti Cupcakes

Spring dessert! Vegan funfetti cupcakes with chocolate frosting and flower petal marshmallows on top.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 cupcakes
Author: Kathy Patalsky



  • 2 cups whole wheat pastry flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt

Fold in:

  • 2 tablespoon vegan rainbow sprinkles (naturally colored)

Wet - blender:

  • 1 very ripe banana
  • 2 tablespoon walnuts
  • ½ package silken tofu (about 8oz or 1 cup)
  • 1 teaspoon vanilla extract
  • ½ cup virgin coconut oil, melted
  • 1 ½ teaspoon grapefruit or lemon juice


  • 12-24 pieces of "fruity O's" cereal - naturally colored version used
  • about 20 large vegan marshmallows - Dandies used because they are round, but Sweet & Sarah could also work
  • Chocolate Frosting - more recipe options in this post


  • Preheat oven to 350 degrees and line a cupcake tin with cupcake liners.
  • Add all the dry ingredients (except the sprinkles) to a large mixing bowl and combine well.
  • Add all the wet ingredients to a blender and blend until smooth.
  • Pour the wet mixture into the dry bowl and stir. You can us a spatula and stir by hand, or a hand or stand mixer on low - until smooth.
  • Fold in the funfetti sprinkles.
  • Fill cupcake tin and place in the oven. Bake at 350 degrees for 18-22 minutes.
  • Allow the cupcakes to cool completely before topping.
  • Topping: Using culinary shears, cut the marshmallows into petal slices - about 3-4 petals for every marshmallow.
  • Prepare your chocolate frosting. (You can use other flavors or colors of frosting if you'd like, just try and stay away from vanilla so that the white petals stand out more.
  • When your cupcakes are fully cooled, start decorating. Frost your first cupcake. Then add one piece of cereal to the center of the cupcake, then add five petals around the edges. Repeat until all the cupcakes are done. You can keep the liners on the cupcakes or remove them for a cleaner presentation. Serve right away or cover with parchment paper and chill in the fridge over night. These cupcakes can be made a day ahead of time and still taste really wonderful. Just be sure to allow the cupcakes to warm to room temperature before serving.