How to make Vegan Easter Cupcakes recipe

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These vegan Easter cupcakes are a delicious and festive treat for the holiday season. Made with vegan-friendly ingredients like almond milk, coconut oil, and vegan butter, these cupcakes are sure to be a hit with everyone. The cupcakes are topped with a light and fluffy vegan cream cheese frosting, and decorated with festive Easter sprinkles. Enjoy these vegan Easter cupcakes as a special treat for your family and friends this Easter.


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together almond milk, coconut oil, and vegan butter until combined.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and mix until combined.
Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.

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