Vegan Easter Egg Cupcakes (Gluten-Free, Allergy-Free)

four finished vegan easter egg cupcakes with frosting decorations

5 from 2 reviews

These adorable Easter Egg Cupcakes are a fun and egg-free decorating idea for Easter! Kids will love decorating these gluten-free egg-shaped cupcakes that are completely vegan and allergy-free! A simple and easy vanilla cake with naturally colored frosting and sprinkles to decorate, these mini cakes will be a new Easter tradition!



Eggless Vanilla Cupcake:

Frosting & Decorations:


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.


  • Store frosted cupcakes in an airtight container in the fridge for up to 1 week. Serve at room temperature for best taste and texture.
  • You can freeze unfrosted cupcakes for up to 6 months. Thaw them in the fridge and then frost and decorate as the recipe suggests.
  • You can use this same vanilla batter and bake normal cupcakes at 350°F for 15-20 minutes in lieu of egg-shaped baking cups.


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