What could be more joyful than these lovely lemon vegan Easter cupcakes with Chick Peeps inspired lemon buttercream frosting? Look at their cute, chubby faces! If you ever need a reason to smile on a not-quite-sunny spring day, you’ve only got to make a batch of these little beauties.
How do they get their sweet, bright color? No need to worry. You don’t need any artificial dyes or strange and scary ingredients. It’s turmeric! This anti-inflammatory spice from the ginger family creates the most magical color while also adding to your day’s dose of antioxidants.
Once you get your cupcakes in the oven, you’ll have plenty of time to figure out the frosting. It seems more complicated than it really is. Once you get the frosting made and placed into the piping bag, you’ll have your perfect peeps prepared.
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Whether you’re an old pro at piping or a complete and utter newbie, this video is really helpful as a refresher. Even if you don’t have a piping bag or any accessories, you can easily make your own. Check out this video on how to make a piping pouch using a gallon Ziploc bag.
Once you have your frosting ready to go, only a few concentrated circles are needed. Using your widest tip, hold your piping bag perpendicular to the cupcake. Start at the outer edge of the cupcake and, moving clockwise, fill the circumference with a thick layer of frosting. Release the pressure and fill in the center of the circle smoothly.
For the last layer, use the same circular motions on the cupcake, but start from the inner middle of the frosting area. Form a small mound to create the peep “head” and end with a tiny peak, if possible. Your lemon cupcakes with vegan Chick Peeps frosting are almost done!
Because our lemon cupcakes with vegan Chick Peeps frosting are so adorable on their own, it’s hard to imagine that you would want to add anything else. But, if you love to be creative, you can come up with endless variations of this lovely dessert.
Changing the color of the frosting can turn the Chick Peeps into any character you wish. Use red for Elmo or blue for Cookie Monster. Use green for goblins or orange for pumpkins. If you’re looking to be silly, you can even use brown for…well, you know! Anything is possible!
If you’re not a huge fan of lemon, use a flavor you do like. You can make vanilla, chocolate, or even mint cupcakes (or frosting). If you’re eliminating the lemon juice in either recipe, make sure to replace it with either water or a plant-based milk for the same amount, as well as adding a little bit of extract in your favorite flavor.
It doesn’t need to be Easter to savor these sweet little cupcakes. You can add other delightful decorations and transform the Chick Peeps into any symbol of celebration. If you place super thin pretzel sticks into the sides of white frosting, you can make snowmen or, with the same color, use chocolate chips to make scary eyes for ghosts. Infinite possibilities await!
Have you ever tried adding frosting to the middle instead of to the top of your cupcake? Although it doesn’t look as cute, it makes them much easier to eat and store. When completely cool, cut the top off of the cupcake and fill with frosting. Add the top and press down gently. You could even add more frosting to the top, if you’re a huge fan.
If you want to go all-out on vegan Easter foods for the perfect Easter brunch, whip up a batch of these vegan deviled eggs made from potatoes! They’re delicious, fun, and easy to make.
First of all, make sure that your vegan Easter cupcakes with lemon buttercream frosting are completely cool before storing. After taking them out of the oven, allow them to rest on a wire rack for at least an hour. If you store them while they’re still warm, the tops will become slightly soggy and sticky.
Whether frosted or unfrosted, your cupcakes will stay fresh for 3-4 days if kept at room temperature in an airtight container. If the weather is very warm and humid, or you find your frosting melting, you can place the container in the fridge.
If you wish to freeze your vegan cupcakes for future use, you must also wrap each individual cupcake in plastic wrap before placing into a sealed container. Luckily, they’ll stay fresh for about 3 months. To defrost, simply take them out of the container, take off the plastic, and let them come to room temperature before serving. (FYI, if your cupcakes are frosted, allow them to freeze uncovered for an hour first before following the steps above. That way, your frosting won’t be smashed when wrapping in plastic.)
This article about storing cupcakes is super helpful!
Vegan Easter Cupcakes with Lemon Buttercream Frosting recipe and photos by Michelle Cehn for World of Vegan. Copyright of World of Vegan™, all rights reserved. Article written by Gina House and edited by Amanda Meth.
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These are too cute! I love it!
These are so fun and cute! might try them out with the kids as a fun treat!
These have been marked for Easter baking! The kids are crazy about them 🙂
The most adorable cupcakes I’ve ever seen! Not only do they make me smile, but the flavor is luscious and the frosting is the best. Bring yourself some spring happiness and bake a bunch of these super cute cupcakes!
These are so cute!! The lemony buttercream frosting is beyond delicious. The turmeric addition adds a bit of healthiness as well! haha!! Never skip a dessert with turmeric!
The perfect treat for spring! Yum!
I love these, they’re also delicious made with any cupcake base (I like vanilla cupcake bases too).