These Vegan Easter Bunny Cupcakes are super cute and fluffy! Made with love, they’re decorated to look like adorable bunnies that are perfect for your Easter celebrations.
Everyone loves a sweet treat that’s also fun! I can’t help but smile whenever I see these lovely cupcakes on the table. Plus, they’re so easy to make; just bake, frost, and add some little bunny ears!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes, giving them structure. If you’re gluten-free, you can try a gluten-free all-purpose blend.
Granulated Sugar: Regular sugar works best for sweetness. You could substitute with coconut sugar for a slightly different flavor or use monk fruit sweetener if you’re watching sugar intake.
Vegetable Oil: A neutral oil is essential, but you can swap it for melted coconut oil or applesauce if you want a lower-fat option.
Almond Milk: Any plant-based milk (like soy, oat, or coconut milk) can easily replace almond milk. Choose what suits your taste or dietary needs.
Vegan Butter: This gives the frosting a rich texture. If you need a nut-free alternative, use a palm oil-based vegan butter.
Desiccated Coconut: A great way to add a bunny fur look! If you can’t find it, shredded coconut works as well, although it may have a different texture.
How Do I Ensure My Cupcakes Rise Perfectly?
The key to fluffy cupcakes is the mixing process. After combining your wet and dry ingredients, mix just until they are combined. Overmixing can lead to dense cupcakes. Remember, a few lumps are okay!
- Make sure your baking powder and baking soda are fresh; old leavening agents can affect the rise.
- Fill the cupcake liners only 2/3 full to allow space for rising while baking.
- Test doneness with a toothpick; if it comes out clean or with a few crumbs, they are done!
Vegan Easter Bunny Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/2 cup almond milk (or any plant-based milk)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Frosting:
- 1/2 cup vegan butter, softened
- 1/4 cup coconut cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
For Decoration:
- 1 cup desiccated coconut
- Pink candy melts or pink frosting (for the nose)
- Mini chocolate chips (for the eyes)
- Vegan marshmallows (for the ears)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and an additional 20 minutes for baking. After that, you’ll want to let the cupcakes cool completely, which might take another 30 minutes. So in total, you’ll be spending about 1 hour and 20 minutes before they’re ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cupcakes bake evenly. Grab a muffin tin and line it with cupcake liners to prepare for your batter.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This combines the dry ingredients and helps to aerate the mixture, which is key for fluffy cupcakes!
3. Combine Wet Ingredients:
In a different bowl, mix together the almond milk, vegetable oil, and vanilla extract. Stir well until everything is nicely blended. This is the wet mixture that will add moisture to your cupcakes.
4. Make the Batter:
Pour the wet ingredients into the bowl of dry ingredients. Gently mix the two together until just combined—don’t overmix, or your cupcakes might be tough!
5. Fill Cupcake Liners:
Use a spoon or an ice cream scoop to fill each cupcake liner about 2/3 full with the batter. This gives them room to rise without overflowing.
6. Bake:
Pop the muffin tin in the oven and bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center of a cupcake; it should come out clean. Once baked, let them cool completely on a wire rack.
7. Make the Frosting:
In a mixing bowl, beat the softened vegan butter until it’s creamy. Gradually add in the powdered sugar and coconut cream, mixing well until smooth. Finally, stir in the vanilla extract for extra flavor!
8. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost them! Generously spread the coconut frosting on each cupcake with a spatula or knife, making them as fluffy and delicious as you’d like.
9. Decorate:
For a fun bunny fur effect, roll the frosted cupcakes in the desiccated coconut. This adds a lovely texture and look to your creations!
10. Create Bunny Features:
To make cute bunny ears, cut the vegan marshmallows in half diagonally and stick them on top of each cupcake. For the bunny’s nose, add a small pink candy melt or a dab of pink frosting right between the eyes. Finally, place two mini chocolate chips for those adorable eyes.
11. Serve:
Now it’s time to enjoy your adorable Vegan Easter Bunny Cupcakes! They are perfect for sharing at your Easter celebration or any spring gathering. Everyone will love them!
Can I Use a Different Type of Plant-Based Milk?
Absolutely! While almond milk works great, you can substitute it with any plant-based milk such as soy, oat, or coconut milk. Just be aware that some milks, like coconut, might add a hint of flavor to the cupcakes, so choose one that you enjoy!
How Do I Store These Cupcakes?
Store the Vegan Easter Bunny Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, you can keep them in the fridge for up to a week. Just let them come to room temperature before serving for the best flavor and texture!
Can I Make These Cupcakes Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for the best texture. The baking time may remain the same, but keep an eye on them as they bake.
How Can I Make These Cupcakes Sweeter or Less Sweet?
If you’d like sweeter cupcakes, you can add an extra tablespoon of sugar to the batter. On the other hand, if you prefer a less sweet option, reduce the powdered sugar in the frosting by half and taste as you go to find your perfect balance!
