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An assortment of Vegan bunny cupcakes on a gray board with white flowers.
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5 from 1 vote

Vegan Bunny Cupcakes

These amazing spring festive vegan bunny cupcakes are perfect for Easter and other spring holidays! Soft, decadent, moist and absolutely adorable.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 409kcal

Ingredients

Vegan White Chocolate Buttercream Frosting + Bunny Shapes

  • 9 oz vegan white chocolate, divided
  • 1 cup vegan butter, softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • teaspoon salt
  • 2 tablespoon dairy free milk
  • red food coloring
  • 48 vegan mini semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Line cupcake pans with liners.
  • In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5 minutes. Add in brown sugar, oil, maple syrup, applesauce and vanilla. Beat until combined.
  • Add in shredded carrots. Blend together again.
  • Add flour, baking powder, cinnamon, salt, baking soda and nutmeg. Beat together just until combined. DO NOT OVERMIX.
  • Add nuts, if adding. Fold until just combined.
  • Place in cupcake wrappers until ½ full.
  • Bake for 20-23 minutes or until toothpick inserted comes out clean. 
  • While baking make frosting below or choose another option from the post.
  • Let cool to touch and then use frosting of choice to decorate. 

Frosting

  • Melt vegan white chocolate in the microwave on 15 second increments stirring after each. Place 4 oz in a small bowl and with the remaining melted chocolate, divide in two separate bowls evenly. Let cool for 10-15 mins until it is no longer warm to touch.
  • While waiting to cool, in a large bowl, cream vegan butter with a hand mixer or stand mixer until whipped. Turn mixer to low and slowly add the cooled 4 oz of white chocolate, mixing until well combined.
  • Next add in powdered sugar ½ cup at a time until well combined. Then add salt and vanilla extract. Finally, turn mixer down once more and add dairy free milk to frosting. Slowly increase the speed of your mixer and let run for 30-60 seconds until desired piping consistency is reached.

For the Bunny Faces

  • Lay out a sheet of wax paper on a baking sheet. Place 1-3 drops of red food coloring into one of the remaining bowls of white chocolate and stir to turn pink.
  • With a piping bag with a fine tip, add the remaining white melted chocolate and make 48 circles about the size of a dime.
    In another piping bag with a fine tip, add the pink chocolate and make 24 triangles slightly smaller than the circles.
    Lastly, with the white chocolate make 48 2-3 inch oval outlines, then lay down. toothpick so 2 inches is sticking out. Fill in with the remaining pink chocolate.
    Let cool completely.

To Assemble

  • Make sure cupcakes are completely cool before pipping. Pipe a flat circle of frosting on the top of the cupcake.
    Push in 2 bunny ears. Add two chocolate chip eyes, one pink triangle for nose, and two white bunny cheeks.
    Repeat with remaining cupcakes! Serve!

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include optional frosting
*You can also use our vegan vanilla cupcakes recipe if you'd prefer

Nutrition

Serving: 1cupcake | Calories: 409kcal | Carbohydrates: 57g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Trans Fat: 1g | Sodium: 212mg | Potassium: 230mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2417IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg