Easter Bunny Cupcakes (Gluten Free, Vegan).
These moist chocolate cupcakes are topped with vanilla frosting and a cute little bunny face for Easter! Kids and adults will love these sweet treats.
Ingredients
For the cupcakes:
- 1 ½ cups gluten free flour blend
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegan buttery spread melted - or you can use canola oil or coconut oil
- ⅔ cup water
- 3 Tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the frosting:
- ¼ cup vegan buttery spread
- 3 cups powdered sugar
- 2 Tablespoons water or non-dairy milk
For the bunny faces:
- ⅔ cup dairy free white chocolate chips
- 14 jelly beans
- 1 Tablespoon mini chocolate chips
Instructions
Make the cupcakes:
- Preheat the oven to 350 degrees F. Line a cupcake pan with parchment paper cupcake liners. This recipe makes 14 cupcakes, so you can either use two cupcake pans, or make the last two cupcakes after the first batch is done.
- Measure ⅓ cup of vegan buttery spread and put it in a small bowl. Microwave for about 20 seconds until it is melted. Set aside.
- In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
- Add the melted vegan buttery spread, water, applesauce, vanilla extract, and vinegar, and mix until smooth and combined. (You can use a mixer, or just do it by hand. Either way works).
- If the batter seems too thick or dry, add more liquid. Some gluten free flours really soak up the liquid, so adjust the amount if needed.
- Spoon the batter into the cupcake liners, filling them about ⅔ full.
- Bake at 350 degrees F for 19-24 minutes, or until a toothpick inserted inside comes out clean. Place the cupcakes on a wire rack to cool.
- Repeat with remaining batter (you will have enough for 2 or 3 more cupcakes).
Make the bunny ears:
- Line a cookie sheet with waxed paper.
- Place the dairy free white chocolate chips in a bowl and microwave for 30 seconds, then stir. Microwave in 10 second intervals until melted. Be careful with this step. I find that dairy free white chocolate burns really easily.
- Take a small spoon, and spoon a small dollop of melted white chocolate on the waxed paper. Use the tip of the spoon to pull the chocolate down, so it makes an upside down teardrop.
- Repeat this process until you have 28 ears. Place the cookie sheet in the refrigerator to allow the ears to firm up.
Make the frosting:
- Cream the vegan buttery spread in a large bowl. Add some of the powdered sugar and continue to mix on low speed.
- Alternate adding the sugar water or non-dairy milk until the desired consistency is reached. The frosting should be thick but spreadable.
Assemble the cupcakes:
- Frost the cooled cupcakes using an offset spatula or a knife.
- Press two ears into each cupcake. Add two mini chocolate chips for eyes, and one pink jelly bean for the nose. Enjoy!
Notes
If you aren't gluten free, you can make these with regular all-purpose flour.
If you aren't vegan, you can use regular butter and chocolate chips.
I used Surf Sweets jelly beans. Use any brand that works for your dietary needs.
I used Enjoy Life white chocolate chips and mini chocolate chips. You can use any brand that you like.
Cupcakes should stay fresh for about 3 days.
Nutrition
Calories: 318kcalCarbohydrates: 58gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 2mgSodium: 233mgPotassium: 78mgFiber: 3gSugar: 47gVitamin A: 366IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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