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