Mini Easter Egg Cupcakes


Easter brings back a lot of fun memories for me. Growing up, my sister and I would always wake up early, excited for the annual Easter egg hunt. We loved running around the house looking for hidden jelly bean-filled eggs. The Easter Bunny often included vegan and dairy-free candy because my sister is lactose-intolerance. How thoughtful. This recipe is inspired by our family tradition, which has continued throughout the years. They're vegan, dairy-free, and taste Eggcellent!

Yield: makes 3 dozen mini cupcakes


Things you'll need

Vegan Chocolate Cake
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 1 1/2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water
  • Vegan buttercream
  • Vegan green food coloring
  • Vegan Jelly Beans (Brach's)


  • #233 decorating tip

Let's get started!

  1. Preheat the oven to 350F. Line a mini muffin tin with mini brown paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, granulated sugar, coconut sugar, and sea salt.
  3. In a medium bowl, whisk together the coconut oil, vinegar, vanilla and water.
  4. Make a well in the center of the flour mixture and add the wet mixture. Stir until no dry streaks of flour remain (do not overmix).
  5. Fill the paper liners two-thirds full with batter. Bake until a wooden pick inserted into the center of a cupcakes comes out clean, 14 to 16 minutes.
  6. Transfer to a wire rack to cool.

Time to decorate!

  1. Make the vegan buttercream frosting. Tint green and scoop into a decorating bag fitted with a #233 tip. Pipe grass to cover the top of the cooled cupcakes.
  2. Place 3 jelly beans in the center of each cupcake.




Written By Rosanna Pansino

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