60piecessmall, round vegan candyjelly beans, coated chocolate pieces...whatever you find at the store that is plant-based and appeals to you!
Bake the Cupcakes
Preheat oven to 350F and line muffin pan with paper liners.
Dry ingredient mix: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Wet ingredient mix: In a smaller bowl, cream together the vegan butter and sugar until they’re really well combined. Then add the vegan milk, vinegar, and vanilla extract. Beat with a fork or an electric mixer until the wet ingredients are well-combined. The butter and milk will curdle because that's what the vinegar does. This is totally normal. Ugly, but normal.
Pour the wet ingredients into the bowl with the dry, and beat again, until well-combined. Some small lumps are okay, but break up any bigger ones. Divide the batter between your lined muffin tins, filling each cup only halfway. Bake for 20 minutes, then pull them out to cool in the pan until they’re completely cool.
While the cupcakes bake, color your frosting. In a medium bowl, add the food coloring to your frosting until you get a nice, pastel green color, and stir to combine. Start with 5-10 drops, then add a drop at a time until you get that Easter grass shade you’re going for. Add the color slowly! You can always add another drop, but you can’t take drops away. How much food coloring you need will depend on what type you're using. Gel color, for example, will take less than more standard food coloring. 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 candy anyway, isn’t it?
Arrange 3-5 pieces of candy on top of each cupcake.
You can make these a few hours ahead or even the day before serving, but you want to frost just before serving. If you’re going to store them overnight, keep them in a covered container in the fridge.
It is so important that you completely cool these before you frost them. Buttercream frosting on a warm cupcake will melt. Don't let that happen to you!
Prep Time 20minutes
Cook Time 20minutes
Cooling Time 10minutes
Total Time 50minutes
Keyword vegan easter cupcakes
Easy vegan Easter cupcakes from Glue & Glitter, https://www.glueandglitter.com/vegan-easter-basket-cupcakes/