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Easter is the perfect occasion to indulge in sweet treats that are both festive and delicious, and vegan cupcakes are a fantastic way to celebrate the season.
Whether you’re baking for a family gathering, a potluck, or just enjoying a quiet spring afternoon, these 50+ Easter vegan cupcake recipes are sure to inspire you.
From vibrant flavors like lemon and strawberry to rich and indulgent combinations like chocolate coconut and maple pecan, there’s something to satisfy every taste.
These plant-based cupcakes are not only cruelty-free but also bursting with seasonal ingredients that capture the spirit of spring.
Plus, they’re easy to make and perfect for those looking to add a sweet, vegan twist to their Easter dessert table.
In this article, we’ll guide you through over 50 amazing vegan cupcake recipes that are perfect for Easter celebrations.
Whether you prefer a fresh, fruity treat or something rich and chocolatey, you’ll find plenty of options to bake, share, and enjoy.
Let’s dive into these fun and festive cupcake ideas that will bring joy to your Easter feast!
50+ Delightful Easter Vegan Cupcake Recipes for Your Celebration
Easter is a time for celebration, and what better way to celebrate than with a tray of vibrant, flavorful vegan cupcakes?
These 50+ recipes offer something for everyone, whether you’re craving a fruity burst of lemon and raspberry or the rich indulgence of chocolate and coconut.
Vegan baking has come a long way, and with these plant-based cupcake ideas, you can create beautiful, delicious desserts that everyone can enjoy, regardless of dietary preferences.
So, roll up your sleeves, gather your ingredients, and get ready to whip up some delightful cupcakes that will make your Easter celebration even more special.
Vegan Lemon Poppy Seed Easter Cupcakes
These light and zesty vegan lemon poppy seed cupcakes are perfect for celebrating Easter. The combination of tangy lemon with the subtle crunch of poppy seeds creates a delightful flavor profile, and they are topped with a smooth vegan buttercream that complements the citrus notes beautifully. These cupcakes are also a refreshing treat to enjoy with an afternoon tea or after a festive Easter meal.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tbsp poppy seeds
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp apple cider vinegar
For the frosting:
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- A pinch of turmeric for color (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl, mix the almond milk, oil, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Spoon the batter into the cupcake liners, filling each about 2/3 of the way full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, lemon juice, and lemon zest until smooth and creamy. If you want a yellow hue to your frosting, add a pinch of turmeric.
- Once the cupcakes are completely cool, pipe or spread the frosting onto each cupcake.
- Garnish with extra lemon zest or poppy seeds for a beautiful finish.
These lemon poppy seed cupcakes are a perfect balance of lightness and tang. The fluffy texture, paired with the refreshing lemon flavor, makes them a delightful springtime treat for Easter. They also offer the versatility to be customized with other toppings, such as edible flowers, to make them even more festive.
Vegan Carrot Cake Easter Cupcakes
Carrot cake is a classic dessert that screams spring, and these vegan carrot cake cupcakes are just as delicious as their non-vegan counterparts. Packed with warm spices like cinnamon and nutmeg, along with finely grated carrots, they are a healthy yet indulgent treat. Topped with a rich and creamy vegan cream cheese frosting, these cupcakes are sure to be a hit at your Easter celebration.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup brown sugar or coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup unsweetened applesauce
- ¼ cup vegetable oil (or melted coconut oil)
- 1 tbsp ground flaxseed + 3 tbsp water (for flax egg)
- 1 tsp vanilla extract
For the frosting:
- ½ cup vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a small bowl, mix the ground flaxseed and water. Let it sit for about 5 minutes to thicken.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the flax egg, grated carrots, applesauce, oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined. Do not overmix.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the vegan cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and creamy.
- Once the cupcakes have cooled, frost them with the cream cheese frosting.
- For an extra festive touch, garnish with chopped walnuts or shredded coconut.
The vegan carrot cake cupcakes are an Easter classic made light and fluffy with a decadent cream cheese frosting that adds a tangy and sweet contrast. They are perfect for anyone who loves carrot cake and is looking for a plant-based option. Their warm, spiced flavor will leave your guests asking for seconds!
Vegan Chocolate Coconut Easter Cupcakes
For those who love chocolate, these rich and moist vegan chocolate coconut cupcakes will be the perfect dessert for Easter. The chocolate cupcake base is dense and fudgy, and when combined with the coconut topping, it becomes a tropical treat that transports your taste buds to paradise. With a sprinkle of shredded coconut and a drizzle of chocolate ganache, these cupcakes are as indulgent as they are festive.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the topping:
- 1/2 cup shredded coconut
- ½ cup vegan chocolate chips
- 2 tbsp coconut oil
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the almond milk, oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To prepare the topping, melt the chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Once the cupcakes are cool, spread a thin layer of melted chocolate ganache on each cupcake.
- Sprinkle shredded coconut generously on top of each cupcake, pressing it lightly into the ganache.
- For an added touch, drizzle a little extra melted chocolate over the coconut topping.
These chocolate coconut cupcakes are a rich, flavorful option for your Easter table. The pairing of deep, cocoa-rich chocolate with the toasted coconut adds a delightful texture and flavor contrast. With a glossy chocolate ganache finish, they’re as visually striking as they are delicious, making them perfect for a special occasion.
Vegan Raspberry Almond Easter Cupcakes
These vegan raspberry almond cupcakes are a beautiful, fruity springtime treat. The light almond-flavored base is complemented by bursts of fresh raspberries, offering a subtle sweetness and tartness in every bite. Topped with a velvety vegan whipped cream frosting, these cupcakes are perfect for celebrating Easter in a vibrant, refreshing way.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp almond extract
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 1 cup fresh raspberries (or frozen, thawed)
For the frosting:
- 1 can full-fat coconut milk (refrigerated overnight)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the almond milk, vegetable oil, almond extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until combined. Do not overmix.
- Gently fold in the raspberries to avoid breaking them apart.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- For the frosting, scoop the thickened coconut cream from the can (discard the liquid) and beat it with a hand mixer for 2-3 minutes until light and fluffy.
- Add the powdered sugar, vanilla, and almond extract, and continue to beat until smooth.
- Once the cupcakes are cool, frost them with the coconut whipped cream frosting.
- Garnish with fresh raspberries and a light sprinkling of sliced almonds.
These raspberry almond cupcakes are an indulgent yet light dessert, perfect for an Easter celebration. The bright raspberry flavor pairs wonderfully with the nutty almond essence, while the coconut whipped cream frosting provides a luscious, dairy-free topping. These cupcakes are not only a treat to the taste buds but also a feast for the eyes.
Vegan Strawberry Shortcake Easter Cupcakes
Inspired by the classic strawberry shortcake, these vegan cupcakes are light, fluffy, and full of fresh, juicy strawberries. The cupcakes are topped with a sweet coconut cream frosting and garnished with fresh strawberry slices, making them a gorgeous and refreshing option for your Easter dessert table.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar (or coconut sugar)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
For the frosting:
- 1 can full-fat coconut milk (refrigerated overnight)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the garnish:
- Fresh strawberry slices
- A few mint leaves (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the almond milk, oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the chopped strawberries, being careful not to mash them.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, scoop the thickened coconut cream from the can and whip it with a hand mixer for 3-4 minutes until smooth and fluffy.
- Add the powdered sugar and vanilla extract and continue to whip until light and creamy.
- Once the cupcakes are cool, frost them with the coconut cream frosting.
- Top each cupcake with fresh strawberry slices and a mint leaf for a beautiful, fresh finish.
These strawberry shortcake cupcakes are a perfect springtime dessert, bringing the sweetness of fresh strawberries and the richness of coconut cream together in a soft, fluffy treat. They’re light yet satisfying, making them an ideal choice for an Easter gathering that will delight both the eyes and the taste buds.
Vegan Pistachio Rosewater Easter Cupcakes
For a more exotic twist, these vegan pistachio rosewater cupcakes are a unique and flavorful choice for your Easter dessert. The subtle nutty flavor of pistachios blends beautifully with the floral notes of rosewater, creating a refined treat that’s perfect for a special occasion. Topped with a smooth vegan buttercream and a sprinkle of crushed pistachios, these cupcakes are a delightful indulgence.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup ground pistachios
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp rosewater
- 1 tbsp apple cider vinegar
For the frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp rosewater
- ¼ cup crushed pistachios for garnish
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground pistachios.
- In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, rosewater, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, vanilla extract, and rosewater until smooth and creamy.
- Once the cupcakes have cooled, frost them with the rosewater buttercream.
- Garnish with crushed pistachios for added texture and flavor.
These pistachio rosewater cupcakes are a sophisticated dessert that will surely impress at your Easter gathering. The rich pistachio flavor, combined with the delicate floral undertones of rosewater, creates an unforgettable combination. Their elegant presentation and unique flavor profile make them a standout choice for those looking to try something new this holiday.
Vegan Coconut Lime Easter Cupcakes
These vegan coconut lime cupcakes bring together the tropical flavors of coconut and lime in a light, fluffy treat perfect for Easter. The combination of creamy coconut milk in the cupcake batter and a zesty lime frosting offers a refreshing, citrusy sweetness. These cupcakes are not only delicious but also visually appealing, making them a standout option for your Easter dessert table.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup canned coconut milk (full-fat, shaken)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tbsp lime zest
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- ¼ cup shredded coconut (unsweetened)
For the frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 2 tbsp lime juice
- 1 tbsp lime zest
- ¼ cup shredded coconut for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the coconut milk, vegetable oil, vanilla extract, lime zest, lime juice, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded coconut, being careful not to overmix the batter.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, lime juice, and lime zest until smooth and fluffy.
- Once the cupcakes are completely cooled, frost each with the lime frosting and garnish with additional shredded coconut.
- Optional: Garnish with a small lime wedge for a decorative touch.
These coconut lime cupcakes are a vibrant, zesty treat that’s perfect for Easter. The coconut milk makes the cupcakes wonderfully moist, while the lime adds a burst of citrus freshness. The light and tangy lime frosting beautifully complements the tropical flavor, making these cupcakes a must-have dessert for your holiday celebration.
Vegan Blueberry Lavender Easter Cupcakes
Infused with the delicate flavor of lavender and paired with sweet, juicy blueberries, these vegan cupcakes offer a fragrant and refreshing twist on traditional spring desserts. The light, fluffy texture of the cupcakes, combined with the subtle floral flavor of lavender, makes for a truly unique Easter treat. The blueberry compote filling adds an extra burst of flavor, making these cupcakes a showstopper.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tbsp dried lavender buds (food grade)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup fresh blueberries (for the compote)
For the frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp dried lavender buds (food grade)
- 2 tbsp almond milk
- 1/3 cup blueberry compote (for filling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a small saucepan, heat the almond milk over low heat, then add the dried lavender buds. Stir gently, and let it steep for 5-7 minutes to infuse the flavor. Strain the milk and discard the lavender buds.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the infused almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, vanilla extract, lavender buds, and almond milk until smooth and fluffy.
- Once the cupcakes are cool, make a small well in the center of each cupcake and fill it with blueberry compote.
- Frost each cupcake with the lavender frosting and top with a few fresh blueberries for garnish.
These blueberry lavender cupcakes are a refined and fragrant choice for Easter. The lavender offers a gentle floral note that pairs beautifully with the sweet, tart blueberries. With the blueberry compote filling, these cupcakes have a perfect balance of flavor that will leave a lasting impression on your guests.
Vegan Peach Iced Tea Easter Cupcakes
Inspired by the refreshing flavor of peach iced tea, these vegan cupcakes are light, fruity, and perfect for a warm Easter celebration. The cupcakes are flavored with real peach puree and complemented by a hint of iced tea, while the sweet tea-infused buttercream frosting makes these cupcakes a unique and delightful treat. Their summery flavor and elegant appearance will make them a hit at any Easter gathering.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup peach puree (fresh or canned)
- 1/3 cup unsweetened iced tea (cooled)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 2 tbsp sweet iced tea
- 1 tsp vanilla extract
- Fresh peach slices for garnish
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the peach puree, iced tea, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, sweet iced tea, and vanilla extract until smooth and creamy.
- Once the cupcakes are completely cooled, frost each cupcake with the tea-infused frosting.
- Garnish with fresh peach slices for a beautiful, summery finish.
These peach iced tea cupcakes offer a refreshing and fruity twist on traditional Easter cupcakes. The combination of peach and iced tea flavors gives a delightful, subtle sweetness that’s perfect for spring. The peach slices on top add an elegant touch, making these cupcakes both delicious and visually stunning.
Vegan Carrot Ginger Easter Cupcakes
These vegan carrot ginger cupcakes are a fresh and spicy twist on the classic carrot cake. The addition of ginger brings a warm, zesty kick that complements the sweetness of the carrots, while the rich, cinnamon-infused frosting makes these cupcakes perfect for any springtime occasion. The combination of textures and flavors makes these cupcakes a unique and flavorful treat for your Easter celebration.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup grated carrots (about 2 medium carrots)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/3 cup unsweetened almond milk (or any plant-based milk)
For the frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp almond milk (or any plant-based milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
- In a separate bowl, mix the grated carrots, vegetable oil, vanilla extract, apple cider vinegar, and almond milk.
- Pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to overmix.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, vanilla extract, cinnamon, and almond milk until smooth and creamy.
- Once the cupcakes are cool, frost them with the cinnamon-spiced frosting.
These carrot ginger cupcakes are the perfect combination of sweet and spicy, with a smooth, creamy frosting to balance the flavors. The grated carrots make the cupcakes moist and tender, while the ginger adds a zesty punch that complements the cinnamon. These cupcakes are a deliciously unique treat for Easter that will have everyone asking for the recipe.
Vegan Chocolate Coconut Easter Cupcakes
These vegan chocolate coconut cupcakes are indulgent and decadent, combining rich chocolate cake with a tropical coconut twist. Topped with a coconut-infused chocolate frosting and shredded coconut, these cupcakes are a delightful combination of flavors and textures that will brighten any Easter gathering.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup shredded coconut (unsweetened)
For the frosting:
- ½ cup vegan butter, softened
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 tbsp coconut milk (or any plant-based milk)
- ¼ cup shredded coconut for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the almond milk, vegetable oil, vanilla extract, apple cider vinegar, and shredded coconut.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, cocoa powder, vanilla extract, and coconut milk until smooth and creamy.
- Once the cupcakes are cool, frost them with the chocolate coconut frosting and garnish with shredded coconut.
These chocolate coconut cupcakes are the perfect balance of richness and lightness. The chocolate flavor is decadent, while the shredded coconut adds a delightful crunch and tropical sweetness. Topped with a creamy, coconut-infused frosting, these cupcakes are a truly indulgent dessert for Easter that will impress any guest.
Vegan Lemon Poppy Seed Easter Cupcakes
Light and zesty, these vegan lemon poppy seed cupcakes are a perfect springtime treat. The lemon provides a fresh, citrusy burst, while the poppy seeds add a delightful crunch and visual appeal. The creamy lemon frosting makes these cupcakes both refreshing and indulgent, making them a standout addition to your Easter dessert spread.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp lemon zest
- 1 tbsp poppy seeds
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
For the frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tbsp almond milk (or any plant-based milk)
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds.
- In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, apple cider vinegar, and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, lemon zest, lemon juice, and almond milk until smooth and fluffy.
- Once the cupcakes are cool, frost them with the lemon frosting and garnish with additional poppy seeds for extra texture and visual appeal.
These lemon poppy seed cupcakes are a zesty, bright treat that feels light yet indulgent. The combination of lemon and poppy seeds creates a refreshing flavor profile, while the creamy lemon frosting adds an extra touch of sweetness. Perfect for Easter, these cupcakes are sure to bring a burst of sunshine to your dessert table.
Vegan Strawberry Shortcake Easter Cupcakes
These vegan strawberry shortcake cupcakes combine the light and airy texture of a classic shortcake with fresh strawberries and a sweet, whipped coconut cream frosting. They’re perfect for Easter, offering the sweetness of ripe strawberries with a soft and fluffy cupcake base. Topped with the creamy coconut frosting, these cupcakes will remind you of a springtime picnic.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup chopped fresh strawberries
For the frosting:
- 1 can (13.5 oz) full-fat coconut milk (chilled overnight)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped strawberries, ensuring they’re evenly distributed in the batter.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, scoop the solidified coconut cream from the chilled coconut milk into a bowl. Beat the coconut cream with powdered sugar and vanilla extract until smooth and fluffy.
- Once the cupcakes are cooled, frost them with the coconut whipped cream and top with fresh strawberry slices.
These strawberry shortcake cupcakes are a delightful spring treat that’s both light and indulgent. The fluffy cupcakes and fresh strawberries make them refreshing, while the creamy coconut frosting adds the perfect finishing touch. Whether you’re serving them for Easter or any occasion, these cupcakes will be a crowd-pleaser.
Vegan Maple Pecan Easter Cupcakes
For a nutty and sweet Easter treat, these vegan maple pecan cupcakes bring together the rich flavors of toasted pecans and maple syrup. The moist, spiced cupcake base is complemented by a sweet maple frosting and a generous sprinkle of pecans. This flavor combination is perfect for those looking for something a little different but equally delightful for the season.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup chopped pecans, toasted
For the frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup chopped toasted pecans for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix the almond milk, vegetable oil, maple syrup, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the toasted pecans.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, maple syrup, and vanilla extract until smooth and creamy.
- Once the cupcakes are completely cooled, frost each cupcake with the maple frosting and top with a sprinkle of toasted pecans.
These maple pecan cupcakes offer a perfect combination of sweetness and nuttiness, ideal for an Easter dessert that’s a little more unique. The toasted pecans add a rich, crunchy texture that complements the moist cupcakes, while the maple frosting adds a layer of indulgence. These cupcakes will add warmth and charm to any celebration.
Vegan Raspberry Almond Easter Cupcakes
The vibrant and tart raspberry flavor paired with the nuttiness of almonds creates a lovely contrast in these vegan raspberry almond cupcakes. The light cupcake base features almond meal for an extra layer of flavor, and the tangy raspberry frosting balances out the sweetness. These cupcakes are delicate, delicious, and visually stunning, making them a perfect choice for your Easter table.
Ingredients:
For the cupcakes:
- 1 ½ cups all-purpose flour
- ½ cup almond meal (ground almonds)
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp almond extract
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 1 cup fresh raspberries
For the frosting:
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp almond extract
- 2 tbsp fresh raspberry puree (blended raspberries)
- Fresh raspberries for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, almond meal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk, vegetable oil, almond extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the vegan butter with powdered sugar, almond extract, and raspberry puree until smooth and fluffy.
- Once the cupcakes are completely cooled, frost each one with the raspberry almond frosting and garnish with a fresh raspberry on top.
These raspberry almond cupcakes are a delightful and refreshing treat for Easter. The combination of the tart raspberries with the nutty almond base offers a perfect balance of flavors, while the raspberry frosting adds a sweet, fruity finish. With a beautiful pop of color from the raspberries, these cupcakes are sure to be a hit.
Note: More recipes are coming soon!
