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Correction: Since writing this recipe, I’ve discovered that Starburst® Jellybeans are not vegan, because they contain confectioners glaze. You can read more about confectioner’s glaze here. A huge thank you to reader Paula for pointing this out so kindly!
Vegan Easter basket cupcakes with vanilla frosting, festive green sugar, and Sour Starburst® Jellybean “eggs.” It’s a vegan Easter treat!
This Easter treat is a total cheater recipe, you guys. I used (vegan) store-bought frosting, store-bought green sugar, and Starburst® Jellybeans to decorate these babies. The only from-scratch situation happening here is the cupcake itself, which takes about 30-40 minutes, depending on how organized your baking is.
I liked these jellybeans, because they’re easy to find and accidentally vegan. Both the Starburst® Sour Jellybeans and Starburst® FaveREDS are totally vegan. I was able to find both vegan varieties at the Kroger near my house. Right now, they’re in with all of the other Easter treats.
The Starburst® Jellybeans are perfect for an allergy-friendly Easter treat, because you can have something festive and egg-shaped without actual eggs. They make super festive cupcake toppers, and Starburst® Jellybeans are also nice for filling plastic eggs or in a candy dish to add a little Easter flair without animal products. They have a nice, fruity taste, and real fruit juice inside.
If you’re planning to serve these at an Easter gathering, I recommend baking the night before, then doing your decorating on the day that you’re going to share your cupcakes. You have to wait for the cupcakes to cool anyway, and baking in advance means less to do on the day of your Easter gathering! I’m a big fan of not having a lot to do on the day of a party.
You can dye the frosting the night before, as well. Both make-ahead options are laid out in the recipe below.
These are seriously simple to make. Just bake your cupcakes, like usual, add the frosting, and pick up a bag of Starburst® Sour Jellybeans to add colorful “Easter eggs” to each cupcake.
Vegan Easter Basket Cupcakes
Vegan Easter basket cupcakes with vanilla frosting, festive green sugar, and Sour Starburst® Jellybean "eggs." It's a vegan Easter treat!
- 1 dozen vegan Vanilla Cupcakes I used the Golden Vanilla Cupcakes recipe from Vegan Cupcakes Take Over the World
- 2 cups vegan buttercream or vanilla frosting Many store-bought brands are vegan – just check the ingredient list! Or, you can make your own.
- green food coloring of your choice
- 1 package vegan jellybeans
- Bake your cupcakes, and let them cool completely before frosting. I actually baked mine the day before, so all I had to do day-of was decorate. Once they’re cooled, store them in a sealed container on the kitchen counter.
- Add food coloring to your frosting, and stir to combine. Start with 10 drops, then add a drop at a time until you get that Easter grass shade you’re going for. Add slowly! You can always add another drop, but you can’t take drops away. It took me 15 or 16 drops of gel food coloring to get this color. Different types may take more or less, so take your time. You can mix the frosting the night before, as well. Just store in the fridge until you’re ready to frost.
- Frost each cupcake with the vegan buttercream. You can go simple or fancy. If you want to pipe but don’t have a proper piping bag, spoon the frosting into a plastic baggie, snip off one of the bottom corners, and use that as a makeshift piping bag.. Or, you can just spread the frosting on with a fork. It’s all about the jellybeans anyway, isn’t it?
Arrange around 5 jellybeans on top of each cupcake.
Pro Tip: Most cupcake recipes say to fill the cups 2/3 of the way, but I’ve gotten much more consistent results when I fill closer to halfway. No more overflowing cupcake pans, and no more cupcake implosions!