Description
These Easter Bunny Cupcakes are a delightful gluten free and vegan treat perfect for celebrating spring or Easter with family and friends. Moist, chocolatey cupcakes are topped with creamy vegan frosting and adorable bunny ears crafted from dairy free white chocolate, mini chocolate chip eyes, and jelly bean noses for a fun and festive dessert everyone will love.
Ingredients
Cupcakes
- 1 1/2 cups gluten free flour blend
- 1/2 cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegan buttery spread, melted (or canola oil or coconut oil)
- 2/3 cup water
- 3 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Bunny Ears
- 2/3 cup dairy free white chocolate chips
Frosting
- 1/4 cup vegan buttery spread
- 3 cups powdered sugar
- 2 tablespoons water or non-dairy milk
Decoration
- 14 jelly beans (for noses)
- 1 tablespoon mini chocolate chips (for eyes)
Instructions
- Prepare the oven and liners: Preheat your oven to 350°F (175°C). Line a cupcake pan with parchment paper cupcake liners. This recipe yields 14 cupcakes, so you may need two pans or bake in batches.
- Melt vegan buttery spread: Measure 1/3 cup vegan buttery spread into a small bowl and microwave for about 20 seconds until melted. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt until well combined.
- Add wet ingredients: Pour in the melted vegan buttery spread, water, unsweetened applesauce, vanilla extract, and white vinegar. Mix thoroughly until the batter is smooth and well combined. Adjust liquid by adding a little more water if the batter seems too thick or dry due to gluten free flour absorption.
- Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full for even rising.
- Bake cupcakes: Place the pan in the oven and bake for 19-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely.
- Repeat baking for remaining batter: Use remaining batter to make the last 2-3 cupcakes in a second batch.
- Make bunny ears: Line a cookie sheet with waxed paper. Place dairy free white chocolate chips in a microwave-safe bowl and melt in 30-second increments, stirring between sessions, until smooth and melted but not burnt.
- Shape ears: Using a small spoon, dollop small amounts of melted white chocolate onto the waxed paper and drag the tip downward to form upside down teardrop shapes resembling bunny ears. Make 28 ears. Refrigerate the cookie sheet to let them harden.
- Prepare frosting: In a large bowl, cream 1/4 cup vegan buttery spread until smooth. Gradually add powdered sugar, mixing on low speed. Alternate adding water or non-dairy milk until frosting reaches thick but spreadable consistency.
- Assemble cupcakes: Once cupcakes are fully cooled, frost them using an offset spatula or knife to create a smooth top.
- Decorate: Carefully press two hardened white chocolate bunny ears into the top of each cupcake. Add two mini chocolate chips for eyes and one pink jelly bean for the bunny nose on each cupcake.
- Serve and enjoy: Your charming vegan and gluten free Easter Bunny Cupcakes are ready to delight your guests. Enjoy the festive presentation and delicious flavors!
Notes
- Adjust the water amount in the batter if it is too thick, especially when using different gluten free flour blends, as absorption varies.
- Use parchment paper cupcake liners to prevent sticking and ease cupcake removal.
- Be careful when melting white chocolate chips as dairy free versions can burn quickly; microwave in short bursts and stir frequently.
- The frosting can be thinned with a little extra non-dairy milk or water if too thick, but keep it spreadable.
- Store frosted cupcakes refrigerated if not serving immediately, and bring to room temperature before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
