Vegan Easter Cupcakes
The fluffiest vanilla vegan Easter cupcakes with chocolate buttercream and crunchy chocolate eggs. The perfect vegan easter treat!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Dessert, Desserts, Snack
Cuisine: All, American, English
Keyword: vegan cupcakes, vegan easter cupcakes
Servings: 12
Calories: 354kcal
Author: Richard Makin
For the Cupcakes
- 125 ml plant milk unsweetened and unflavoured, at room temperature
- 75 g vegan yoghurt unsweetened and unflavoured, at room temperature
- 50 ml vegetable oil or any neutral oil
- 1 teaspoon vanilla extract
- 180 g cake flour see notes in blog post above
- 140 g sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
For the Vegan Chocolate Buttercream
- 113 g vegan butter at room temperature
- 20 g cocoa powder
- 220 g icing sugar aka confectioners sugar, sifted
- 1 tablespoon plant milk unsweetened and unflavoured, at room temperature
- 1 teaspoon vanilla extract
For Decorating
- 3 tablespoon vegan chocolate sprinkles
- 160 g vegan chocolate eggs ideally 36 eggs
To Make the Cupcakes
Preheat the oven to 170 °C. Line a 12-hole cupcake tin with liners.
Place the plant milk, vegan yoghurt, vegetable oil and vanilla extract in a medium bowl and whisk until smooth. Set aside.
125 ml plant milk, 75 g vegan yoghurt, 50 ml vegetable oil, 1 teaspoon vanilla extract
In a large bowl, sieve then whisk together the cake flour, sugar, baking powder and salt.
180 g cake flour, 140 g sugar, 1 ¼ teaspoon baking powder, ¼ teaspoon fine sea salt
Add the wet ingredients to the dry and stir until just smooth. Don’t over mix.
Divide the cake batter evenly between the cupcake cases and bake for 18-20 minutes.
Remove from the oven and allow to cool fully on a wire cooling rack.
To Make the Vegan chocolate Buttercream
Place the vegan butter in a stand mixer (or a medium bowl, if using a hand mixer). Beat until light and fluffy - about 3-4 minutes.
113 g vegan butter
Add the cocoa powder and beat to combine.
20 g cocoa powder
Add the icing sugar, a few tablespoons at a time, beating after each addition until fully incorporated. The mixture will look very dry and crumbly at this stage.
220 g icing sugar
Add the tablespoon of plant milk and vanilla extract then beat until light and fluffy.
1 tablespoon plant milk, 1 teaspoon vanilla extract
To Decorate
Use a piping bag to pipe a nest shape on the top of a cupcake. While the buttercream is still wet, sprinkle with the vegan chocolate sprinkles and top with 3 chocolate eggs.
3 tablespoon vegan chocolate sprinkles, 160 g vegan chocolate eggs
Repeat with the remaining cupcakes until all decorated. Store in a container at room temperature if consuming that day. Alternatively, store in a container in the fridge for up to 3 days. Remove from the fridge an hour before serving to come to room temperature.
Calories: 354kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 129mg | Potassium: 103mg | Fiber: 1g | Sugar: 40g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg