Cupcakes and Muffins (no egg no milk no butter) Recipes

Vegan Easter Bunny Cupcakes

Eggless Dairy-free Easter Bunny Cupcakes Cupcakes

These VEGAN MARBLE CUPCAKES are made with a vanilla cupcake batter which is brightly colored with yellow and blue food coloring. They make perfect Easter Bunny Cupcakes.
Servings 12 cupcakes


  • 3/4 cup (180 ml) Water, Room Temperature
  • 1/4 cup (60 ml) Lemon Juice
  • 3/4 cup (150 g) Superfine Sugar
  • 1/4 cup (60 ml) Vegetable Oil
  • 1 tbsp (15 ml) Vanilla Extract
  • 1 ¾ cup (245 g) All-Purpose Flour
  • 1 tsp (4 g) Baking Powder
  • 1/2 tsp (2.5 g) Baking Soda
  • 1/4 tsp (1.5 g) Salt
  • 1 drop Blue Food Coloring Gel
  • 1 drop Yellow Food Coloring Gel


  • Preheat oven to 350oF (180oC).
    Line a standard 12 cups muffin pan with cupcake liners. Set aside.
  • To a bowl, add sugar, lemon juice and water. Whisk until sugar is completely dissolved.
  • Then add oil and mix well.
  • Add vanilla extract and mix well.
  • Sift in flour, baking powder, baking soda and salt.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Divide the batter into 2 parts.
  • To one part, add a drop of yellow food coloring gel.
    To the other part of the batter, add a drop of blue food coloring gel.
    Mix well and transfer each batter to a piping bag (14 inch, 36 cm).
    Cut the tip of the piping bags and place them inside a larger piping bag (21 inch, 53 cm)
  • Pipe the batter into the cupcake liners.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.