These Easter cupcakes are so cute and so delicious – no one will guess that they’re totally vegan!
Easter is coming up next week, and if you’re trying to make it a cruelty-free holiday or have guests with egg or dairy allergies coming for brunch, these vegan Easter cupcakes are the answer!
In this recipe, fluffy vanilla cupcakes are the basket, and you top them with homemade, vibrant green frosting for your “Easter Grass.” Jellybeans are the eggs in your cute little edible Easter baskets!
You don’t have to be vegan to make these cupcakes. The recipe doesn’t use any special ingredients. You’ll be able to find everything you need at a regular grocery store. You don’t even need vegan butter to make the frosting. Instead, I’m sharing my secret to the fluffiest frosting EVER: all shortening, baby. Who says that vegan food is always healthy?
Vegan Easter Cupcakes
1 dozen Golden Vanilla Cupcakes
1 cup nonhydrogenated vegetable shortening
3 1/2 cups powdered sugar, sifted if clumpy
1/4 cup vegan milk, divided (soy, almond, coconut…your choice!)
1 package vegan jellybeans (look out for beeswax and confectioner’s glaze, if you’re vegan)
- Make your cupcakes, and let them cool completely before frosting. You can make them up to a day ahead.
- In a large bowl, beat together the shortening and sugar, adding the vegan milk, 1 tablespoon at a time until you get a nice, fluffy frosting. Add the food coloring, a few drops at a time, until you get the vibrant, bright green “Easter Grass” color. It might take quite a bit to get the color you want – don’t give up!
- Spoon or pipe the frosting onto your completely cooled cupcakes. Did I mention completely cooled? Completely cooled!
- Top each cupcake with jellybeans, like in the images above. Refrigerate until you’re ready to serve.
Recipe from Glue & Glitter, used with permission.