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Vegan Easter Bunny Cupcakes

Make these sweet Vegan Easter Bunny Cupcakes for your spring festivities. Light and moist almond flavoured cupcakes, with an almond butter and cherry filling, topped with a whipped almond flavoured American style buttercream and marshmallow details. They’re fun for everyone to make for Easter!

This recipe has been made in collaboration with Koro. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

bunny cupcakes with marshmallow ears and a pink sprinkle nose on a grey tile with pink flowers in the background

Easter Bunny Cupcakes

Are you looking for a fun way to ‘hop’ into Spring? These Easter Bunny Cupcakes will do just that! Bunnies make for the cutest cupcakes ever. Apart for being utterly adorable, they are also extremely delicious, easy to make and would be a hit with kids and adults alike!

I made a delicious almond cupcake, with almond flavouring along with some glacé cherries in the middle to give them a cherry Bakewell flavour. You can always add fresh cherries is you prefer. Cherry Bakewell is one of the best flavours for Easter bakes, hands down!

I made a really simple 4 ingredient American style almond buttercream to top off the cupcakes, which pairs perfectly with the nuttiness of the sponge.

For decoration, these couldn’t be easier. Vegan marshmallows for the ears along with some desiccated coconut, coloured buttercream and a pink sprinkle for the face details make for a super simple but effective design.

Imagine the fun you can have at your own cupcake decorating party with friends and family. These Bunny Cupcakes are an adorable treat to help celebrate the Easter season and the start of Spring.

bunny cupcakes with marshmallow ears and a pink sprinkle nose on a grey tile with pink flowers in the background

Ingredients you’ll need to make these Vegan Easter Bunny Cupcakes:

Dairy-free milk: Any dairy-free milk will work perfectly but my favourite for cake is soya milk, as it makes for a thicker buttermilk.

Apple cider vinegar: Mix this with the dairy-free milk for an amazing vegan buttermilk.

Self raising flour: I like to use self raising flour for cakes and cupcakes, as it gives cake extra rise and fluffiness. If you don’t have self raising flour, you can use plain flour with the addition of the raising agents (baking power and bicarbonate of soda).

Sugar: Helps to give sweetness and bind the cupcake together.

Bicarbonate of Soda + Baking powder: Added in with the dry ingredient to give extra rise to the cupcakes and make them even more light & fluffy.

Oil: It’s handy to use an oil which isn’t strong in flavour. My favourite is sunflower oil, but you can use melted coconut oil if preferred.

Almond extract: Gives the cupcakes an overall delicious almond flavour.

Dairy-free butter: I like to use Flora Plant Butter or Naturli. They are two of my all-time favourite vegan block butters. Perfect for a thick buttercream.

Icing sugar: Gives sweetness and helps to make the perfect buttercream.


Vegan Marshmallows: My favourite vegan marshmallows are Dandies. They come in different sizes and flavours, but I used the large vanilla ones for this recipe.

Black food gel: Mix some black food gel into some left over buttercream for the eyes. Alternatively, use some black sprinkles for the eyes – just get creative.

Pink sprinkles: I used a pink sprinkle for the bunny nose, but you’re more than welcome to use whatever pink decoration you like!

Desiccated coconut: Desiccated coconut gives a great decorative addition, but this is optional.

Glacé cherries: Chop up some cherries and pop them into the cored cupcake for a sweet surprise.

Almond butter: I used some almond butter for the core of these vegan easter bunny cupcakes. Keep reading for more details.

bunny cupcakes with marshmallow ears and a pink sprinkle nose on a grey tile with pink flowers in the background

Make sure to PIN the photo below to your favourite Pinterest Board.

What almond butter to use?

I used the most incredible Roasted Almond Butter from Koro to core the middle of these cupcakes. Cherry Bakewell flavours traditionally are almond and cherry. I absolutely love this combo – It really is one of the best flavour combinations there is!

I adore Koro and their products. They have a wide range of nut butters, seeds, nuts and MORE! Their variety is endless!

I cored the almond cupcakes and drizzled in some Koro Roasted Almond Butter. This butter is super smooth and works perfectly in these cakes. I also added in some chopped glacé cherries, you can use fresh cherries if you wish. When I tell you these are some of the tastiest cupcakes I’ve ever tried, I’m not kidding! The nut butter is super creamy and roasted, and paired with the cherry, is irresistible!

Shop Koro here. Use code: HOLLYJADE5 to get 5% off your entire order on Koro.uk!

Make sure to check out my Vegan Hazelnut Millionaires Bars, where I used the Koro Hazelnut Butter! They’re delicious!

jar of almond butter with pink flowers in the background
bunny cupcakes with marshmallow ears and a pink sprinkle nose on a grey tile with pink flowers in the background

Tools I used to make these Vegan Easter Bunny Cupcakes:

A cupcake tin

Cupcake cases

Measuring jug

Ice-cream scoop

Piping bags

Piping tip

Kitchenaid stand mixer



Cake tester

bunny cupcakes with marshmallow ears and a pink sprinkle nose on a grey tile with pink flowers in the background

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much, thank you & happy baking!

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bunny cupcakes with marshmallow ears and a pink sprinkle nose on a grey tile with pink flowers in the background

Vegan Easter Bunny Cupcakes

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Easy Vegan Easter Bunny Cupcakes with an almond cake, with cherries and American Buttercream decorated with marshmallows and coconut for the ultimate Easter treat.


Units Scale

Ingredients for the cupcakes

  • 240ml of dairy-free milk*
  • 1 teaspoon of apple cider vinegar
  • 210g of self raising flour
  • 50g of caster sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 2 teaspoons of almond extract / flavouring
  • 60ml of sunflower oil

Ingredients for the core

Ingredients for the buttercream

  • 150g of dairy-free block butter*
  • 1 teaspoon of almond extract / flavouring
  • 230g of icing sugar
  • Dairy-free milk (if needed)
  • Black food gel




Method (cupcakes)

  1. Preheat your oven to 180ºC  fan and line a cupcake tin with cupcake cases.
  2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. This creates a vegan buttermilk.
  3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
  4. Add the almond extract /flavouring and oil to the ‘buttermilk’ and whisk to combine.
  5. Add the wet ingredients into the dry and mix until a smooth batter.
  6. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
  7. Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
  8. Place the cupcakes on a cooling rack and allow to cool fully before frosting and decorating.

Method (core)

  1. Core the middle of the cupcakes with an apple corer or spoon and fill with some almond butter and top with 1 chopped glacé cherry. Set aside.

Method (buttercream)

  1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
  2. Sift in the icing sugar and almond extract / flavouring. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too thick add in a splash of dairy-free milk to get it to the right consistency. 
  3. Transfer the buttercream in to a piping bag fitted with a large round tip nozzle.
  4. Pipe a swirl of buttercream on top of each cupcake.
  5. Pour some desiccated coconut onto a plate or into a bowl and roll the buttercream into the coconut to coat. Repeat for all of the cupcakes.
  6. Colour left over buttercream with some black food gel, transfer into a disposable piping bag, snip off the tip and pipe two small dots onto the front of the cupcake. 
  7. Press a pink sprinkle in between for the nose.
  8. Cut a marshmallow in half and press the sticky side into some of the coconut, then press both marshmallows to the top of the cupcake for the bunny ears. Watch me make these cupcakes here or refer to the photos for example.


To store: Store these cupcakes in a sealed container in the fridge, and allow to come to room temperature before enjoying. Best eaten within 2-3 days of making.

My favourite vegan / dairy-free block butters are ‘Naturli Vegan Block’ or Flora Plant Based Block Butter Alternative (salted or unsalted).

What milk to use for buttermilk? The best milk to use when making cakes is soya, although any dairy-free milk works great! 

  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: cupcakes
  • Method: Baking
  • Cuisine: American

1 Comment

  1. Bee
    March 30, 2023 / 5:51 pm

    Lovely recipe. I tested it to prepare for easter. I made it with ermine frosting. It went down a treat. Thank you.🐇

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