Vegan Creme Egg Cupcakes
Author: Megan Kerry These vegan Easter cupcakes are filled with a delicious buttercream frosting. They are the perfect way to celebrate the Easter holiday!
Servings Prep Time
24cupcakes 10minutes
Cook Time Passive Time
24minutes 1hour
Servings Prep Time
24cupcakes 10minutes
Cook Time Passive Time
24minutes 1hour
For the Cupcakes:
For the Buttercream Frosting:
To Decorate:
To make the cupcakes:
  1. Preheat the oven to 350 degrees Fahrenheit (175°C). In a large bowl, add the soy milk and apple cider vinegar. Stir to combine. This will begin to curdle.
  2. To the milk mixture add in the rest of the wet ingredients EXCEPT the HOT COFFEE. We will add this at the end. Stir to combine.
  3. Sprinkle your flour, sugar, cocoa powder, baking powder, baking soda, and salt over the wet ingredients. Using a hand mixer or whisk, stir until all the ingredients are incorporated.
  4. Pour in the hot coffee and stir to combine.
  5. Fill a lined 24 count cupcake tin with the batter and bake for 22-25 minutes at 350 degrees Fahrenheit (175°C)
  6. Once cupcakes are done cooking, remove from the pan to a cooling rack. Allow to FULLY COOL before filling and decorating, about 1 hour.
For the buttercream frosting:
  1. In a large bowl add the butter, icing sugar, salt and vanilla.
  2. With a hand mixer or spatula mix everything together until combined.
  3. Remove half of the mixture to another bowl and sprinkle in the turmeric or other food coloring. Mix to combine.
To Fill and Decorate:
  1. Add the yellow frosting to a piping bag with a long, skinny tip.
  2. Make a small hole in each cupcake using a chopstick or a clean finger.
  3. Fill each cupcake with the yellow frosting.
  4. Place the white frosting in a new (or cleaned) piping bag with your tip of choice. Pipe the remaining frosting over the cupcakes.
  5. Decorate with sprinkles, dark chocolate covered almonds, jelly beans or your vegan candy of choice!
Recipe Notes

Do Vegan Cupcakes Need to be Refrigerated?
These filled cupcakes will stand up well for up to 2 days on the counter, and a week in the fridge.

Can you Freeze Vegan Cupcakes?
Yes, you can freeze the cake portion only of this recipe. So, if you would like to make the cake ahead you can bake them up, allow to cool and then individually wrap them and place them into a large freezer bag. Pull them out and set them on the counter at least 4 hours before decorating!
Do not attempt to freeze these once you have already frosted them!
I really hope you guys enjoyed my Vegan Crème Egg Recipe! I know my kids absolutely loved decorating them! And it was a special surprise when they bit in and saw the yellow “yolk”!
Because these vegan cupcakes do not contain dairy or eggs they are extra great to bring to school the share with all your kiddos teachers and friends!

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