Easy Vegan Easter Cupcakes with Vanilla Buttercream
These vegan Easter cupcakes are moist and fluffy vanilla cake topped with a delicous vegan buttercream and colorful jelly beans. It's an easy vegan Easter dessert that comes together in less than 45 minutes!
Servings: 12 cupcakes
Ingredients
For the vegan cupcakes:
- 1 ⅔ cups all-purpose flour (205 grams)
- 2 tablespoons cornstarch
- 1 cup sugar (200 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup vanilla plant milk, unsweetened (almond or soy milk)
- ⅓ cup neutral oil (grapeseed oil, canola oil, etc.)
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure vanilla extract
For the vegan buttercream (half batch for 12 cupcakes):
- ½ cup vegan stick butter, room temerature
- 1 ½ to 2 cups powdered sugar, sifted
- 1 tablespoon non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
Candy topping
Instructions
Make the Cupcakes
- Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, sift the flour, cornstarch, sugar, baking powder, baking soda, and salt until no clumps remain. Then whisk together.
- In a separate medium bowl, whisk the vanilla plant milk, oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry. Use a rubber spatula to fold the batter together just until smooth. Do not overmix.
- Fill each cupcake liner about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 2 minutes, then move to a wire rack to cool completely before frosting.
Make the Buttercream
- In a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the room temperature vegan stick butter on medium speed until smooth and creamy (about 2 minutes).
- Turn the mixer to low and gradually add the sifted powdered sugar about 1 cup at a time.
- Add the non-dairy milk, vanilla, and pinch of salt. Increase speed to medium and beat for about a minute until light and fluffy.
- Pipe a swirl onto each cooled cupcake. Then top with jelly beans.
Notes
- Measure the flour by weight for the best results or use the sift and spoon method.
- Use stick-style vegan butter, not a spread or tub. Earth Balance Buttery Sticks, Miyoko's, or Violife are all reliable.
- Not all jelly beans are vegan. Check the label for beeswax or confectioner's glaze, or use a certified vegan brand like YumEarth.
- Nutritional information is an estimate provided for your convenience. Values may vary slightly depending on the exact brands and measuring methods used.
Nutrition
Serving: 1cupcake | Calories: 330kcal | Carbohydrates: 52g | Protein: 1.8g | Fat: 14g | Sodium: 73mg | Fiber: 0.5g | Sugar: 35.1g
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!