Coconut Vanilla Fluffy Bunny Ears Cupcakes (Vegan)

Nothing says Easter celebration like some fluffy bunny cupcakes! These simple to make treats are great to make with the kids.
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 cupcakes (about)


  • 1/2 cup vegan "butter" or organic vegetable shortening room temp
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups flour


  • 3 1/2 cups powdered sugar
  • 1/2 cup vegan "butter" or organic vegetable shortening room temp
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 tablespoon almond milk
  • 1 teaspoon coconut extract optional

Optional Toppings:

  • shredded coconut
  • about 12 large gelatin free marshmallows
  • pink sugar sprinkles


  1. Preheat oven to 350 degrees F (180 C) and grease a 12-count cupcake pan with oil or line with cupcake liners. In bowl of stand mixer, cream butter and sugar together. Add the lemon juice and coconut milk and beat until combined, then add all other ingredients for cake batter and mix until smooth.

  2. Divide batter into the cupcake slots as evenly as possible. Bake for 25 - 28 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cupcakes from oven and cool completely before frosting.

For Frosting:

  1. Beat butter in a large mixing bowl until creamed. Add vanilla and coconut extracts, salt, and powdered sugar one cup at a time. Add the coconut cream beat until light and fluffy, about 3 minutes.


  1. Use a sharp pair of kitchen scissors to cut each of the marshmallows diagonally. Dip the cut edges where it sticky into the pink sugar and press down to coat.
  2. Use a knife or spatula to frost cupcakes or pipe frosting with a piping bag if you prefer. Sprinkle with coconut shreds if desired and top with your bunny ears.