To Make The Cupcakes:

1. Preheat the oven to 350°F.
2. Prepare your egg replacer according to package directions and set it aside to gel.
3. In a large bowl, whisk together the flour, baking powder, and sweetener.
4. Add in the non-dairy milk, vegan egg, vanilla, and oil. Mix together to form a smooth, slightly thick cupcake batter.
5. Add about 3 tablespoons of the cupcake batter to each egg-shaped baking cup. You should get at least 9 cupcakes. Smooth out the tops of the unbaked batter in the cups so they bake in the actual shape and won't look distorted. Place the baking cups on a baking sheet.
6. Bake the cupcakes in the oven for 20-25 minutes, until a toothpick comes mostly clean when inserted in the middle of a cupcake.
7. Remove from the oven, place the foil cups on a hard surface, and allow the cupcakes to cool directly in their baking cups. When they are cool enough to handle, you can gently pop them out and place them on a wire rack to cool completely.

To Make The Frosting & Decorate:

1. Prepare at least 1 batch of homemade vegan vanilla frosting and divide it between separate bowls for each color you intend to make. Add a few drops of natural food dyes to the white frosting for pastel colors.
2. Use a kid-safe knife or spatula to spread on the white frosting, before adding any colored frosting designs, if you chose using a pastry decorator or pastry bag. Or make the cupcakes completely colored "eggs".
3. Last, add sprinkles or any other fun candy additions you'd like to your Easter egg cupcakes.