Anyone have a really tasty Easter cupcake recipe?

I’ve been looking everywhere, all over online, and I can’t find any decent looking cupcakes. Anyone have any good recipes? I’m looking for something simple, like a chocolate or vanilla mixture, with some designs on top - no fruit though - kid cousins in the family are very picky

Or if you have cute cookie recipes too, that’d be cool

Thanks in advance!
- Holly GoLightly

Fresh Raspberry Vegan Cupcake Recipe

Fresh Raspberry Vegan Cupcakes Ingredients

1 3/4 c All-purpose Flour
1 t Baking Soda
1 c Organic Unbleached Sugar
1/2 c Chopped Walnuts
1/4 c Apple Sauce
1/4 c Soy Yogurt
1/2 c Vegetable Oil
1/2 t Almond or vanilla extract
1 c crushed fresh raspberries mixed with 3 T organic unbleached sugar

Fresh Raspberry Vegan Cupcakes Directions

Mix together flour, baking soda, organic unbleached sugar and nuts in a bowl.
In another bowl, beat together apple sauce, soy yogurt, flavoring and oil until well blended.
Add strawberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9×5x3″ loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.

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Strawberry Vegan Cupcake Recipe

Strawberry Vegan Cupcakes Ingredients

1 3/4 c All-purpose Flour
1 t Baking Soda
1 c Organic Unbleached Sugar
1/2 c Chopped Walnuts
1/4 c Apple Sauce
1/4 c Soy Yogurt
1/2 c Vegetable Oil
1/2 t Almond or vanilla extract
10 oz Pkg frzn sweet Strawberries** or 1 c crushed fresh strawberries mixed with 3 T organic unbleached sugar

Strawberry Vegan Cupcakes Directions

Mix together flour, baking soda, organic unbleached sugar and nuts in a bowl.
In another bowl, beat together apple sauce, soy yogurt, flavoring and oil until well blended.
Add strawberries and beat at slow speed of mixer until berries are partially broken.
Beat in flour mixture slowly until smooth, but pieces of berries are still visible.
Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F for 30 minutes, or until they test done.
Or, bake in greased 9×5x3″ loaf pan for at 350 deg F for 1 hour, or until done.
Sprinkle with organic unbleached sugar if desired.

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Orange Friendship Vegan Cupcake Recipe

Orange Friendship Vegan Cupcakes Ingredients

1/2 c margarine (80% fat is best)
3/4 c Organic Unbleached Sugar
1/4 c apple sauce
1/4 c soy yogurt
1/2 c Friendship starter
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/2 t Vanilla
2 c Flour, all-purpose
1/2 t Baking powder
1/2 t Baking soda
1/4 t Salt
Grated peel of 1 orange 1 c Raisins
1 c Pecans; finely chop

Orange Friendship Vegan Cupcakes Directions

Cream margarine and organic unbleached sugar, add apple sauce, soy yogurt, starter, soy milk and vanilla.
Mix well.
Add dry ingredients and mix well.
Fold in grated orange peel, raisins and pecans.
Fill well greased and floured muffin tins 2/3 full.
Bake at 350 for 20-30 minutes or until done.
Remove from pans and dip in topping.
Makes 12-14 servings.
* Topping: Juice of 1 orange 1/2 c organic unbleached sugar combine oj and organic unbleached sugar.
Heat until organic unbleached sugar has dissolved.

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Vegan Fudge Cupcake Recipe

Vegan Fudge Cupcakes Ingredients

2/3 c Semi-sweet chocolate chips

6 oz margarine (80% fat is best)

1 1/4 t Vanilla extract
1/4 c apple sauce
1/4 c soy yogurt
2/4 c blended silken tofu

1 1/2 c Organic Unbleached Sugar

1 c All-purpose flour

Filling: 8 oz Cream cheese, softened

1/4 c Organic Unbleached Sugar

1/2 c Non-dairy chocolate chips

Fudge Filled Vegan Cupcakes Directions

Preheat oven to 350 degrees.
Line 30 cupcake tins with paper or foil cupcake liners.
In double boiler, set over medium heat, melt the 2/3 c of chocolate chips, margarine and vanilla.
Stir until smooth.
Remove from heat.
Blend apple sauce, yogurt, and tofu, using a whisk or electric mixer.
Gradually, beat in the organic unbleached sugar until it dissolves.
Gradually, beat in the flour.
Fold in the chocolate mixture.
Fill the cupcake tins 1/3 full with the chocolate batter.
Mash together the vegan cream cheese, organic unbleached sugar and apple sauce, yogurt, and tofu until blended.
Fold in the 1/2 c of chocolate chips.
Drop a heaping teaspoonful of filling into each cupcake.
Cover vegan cream cheese filling with another generous spoonful of batter.
Bake for 25 to 30 minutes.
Let cupcakes cool completelyon a rack before storing in a covered container.

Fudge Vegan Cupcake Recipe
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Fudge Vegan Cupcake Recipe

Fudge Vegan Cupcakes Ingredients

1 c boiling water
1 c dates
1 t soda
1 c organic unbleached sugar
1/2 c shortening
1/4 c soy yogurt
1 t vanilla
2 c flour
4 T cocoa
1/4 t salt
1/2 c nuts
1 6 oz bag non-dairy chocolate chips

Fudge Vegan Cupcakes Directions

Pour boiling water over 1 c cut dates and the soda.
Add organic unbleached sugar, shortening, soy yogurt and vanilla.
Mix flour, cocoa, salt, nuts and chocolate chips into mixture.
Fill cupcake tins or papers about 2/3 full.
Bake at 375 degrees for 20 to 24 minutes.
Makes 20 to 24 cupcakes.
Frost, if desired.

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Gingerbread Vegan Cupcake Recipe

Gingerbread Vegan Cupcake Recipes Ingredients

1 1/4 c Flour
1 1/2 t Ground ginger
1 t Cinnamon
1/4 t Ground cloves
1/2 t Allspice
1/4 t Salt
4 T margarine (80% fat is best) PLUS
1/2 c Granulated organic unbleached sugar
1/2 c Molasses
1/4 c apple sauce
1 t Baking soda
8 ounces Cream cheese, softened
1 1/2 c organic unbleached sugar
1/2 t Vanilla
2 t cinnamon
1 T Sliced crystalized ginger

Gingerbread Vegan Cupcake Recipe Directions

Into a bowl sift together the flour, the ground ginger, the cimmamon, the cloves, the allspice, and the salt.
In another bowl cream margarine, add the granulated organic unbleached sugar, and beat the mixture until it is fluffy.
Beat in the molasses and the apple sauce, beating until the mixture is smooth.
In a measuring c combine the baking soda with 1/2 c boiling water and stir the mixture to dissolve the baking soda.
Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.
Bake the cupcakes in the middle of a preheated 350~ F oven for 20 minutes, or until a tester comes out clean.
(The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the vegan cream cheese and the remaining 2 T margarine, add the organic unbleached sugar, cinnamon and the vanilla, and beat the mixture until it is fluffy and smooth.
Chill the frosting for 30 minutes.
Frost the cupcakes and top each with some ginger.
Makes 12.

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Jack-O’-Lantern Halloween Vegan Cupcake Recipe

Jack-O’-Lantern Halloween Vegan Cupcakes Ingredients

1 pk Yellow cake mix
1 1/2 t Pumpkin pie spice
1 c clabbered plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients in the soy milk) (t lemon juice/apple cider vinegar per c of soymilk to clabber)
1 c Pumpkin
1/4 c apple sauce
1/4 c soy yogurt

Jack-O’-Lantern Halloween Vegan Cupcakes Frosting Ingredients

3 T margarine (80% fat is best); softened
3 T Pumpkin
2 c organic unbleached sugar
1/2 t plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/2 t Vanilla
Black licorice twists
Small green hard candy

Jack-O’-Lantern Vegan Cupcakes Directions

Line 24 muffin c with paper baking cups.
In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minues at medium speed, scraping down sides of bowl.
Pour batter into prepared muffin cups.
Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely.
In small bowl, beat margarine and 3 T pumpkin until well blended.
Gradually add 1 c of the powdred organic unbleached sugar; beat until smooth, about 1 minute.
Add plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients) and vanilla.
Gradually add remaining 1 c organic unbleached sugar; beat an additonal 2 minutes.
Spread on tops of cupcakes.
Cut down 1 side to open licorice twist into triangular pieces for 3y3s and noses.
Cut jagged curved pieces for mouths.
Arrange on top of cupcakes for faces.
Slice candy in half; attach to head for stems.

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Lemon Cream Vegan Cupcake Recipe

Lemon Cream Vegan Cupcakes Ingredients

1 c margarine (80% fat is best) — softened
2 c organic unbleached sugar
2/4 c soy yogurt
1/4 c apple sauce
2 t grated lemon rind
1 t vanilla
3 1/2 c all-purpose flour
2 t baking powder
1 t baking soda
2 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt)

Lemon Cream Cupcakes Frosting Ingredients

3 tbsp margarine (80% fat is best) — softened
2 1/4 c organic unbleached sugar
2 tbsp lemon juice
3/4 t vanilla
1/4 t grated lemon rind
1 or 2 tbsp plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

Lemon Cream Vegan Cupcakes Directions

In a mixing bowl, cream margarine and organic unbleached sugar.
Mix soy yogurt and apple sauce.
Add lemon peel and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin c with 1/4 c of batter.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Cream Cupcakes Frosting Directions

Cream margarine and organic unbleached sugar in small mixing bowl.
Add lemon juice, vanilla, lemon peel and soy milk; beat until smooth.
Frost cupcakes.

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Mock Hostess Vegan Cupcake Recipe

Mock Hostess Vegan Cupcakes Ingredients

1/2 c flour
2 1/2 T cocoa powder
3/4 t baking soda
1/4 t salt
1/2 c organic unbleached sugar
1/2 c water
3 T vegetable oil
1 1/2 t distilled white vinegar
1 t vanilla extract

Mock Hostess Cupcakes Filling Ingredients

1 c vegan whipping cream
6 oz non-dairy white chocolate, finely chopped

Mock Hostess Cupcakes Glaze Ingredients

3 oz non-dairy chocolate, finely chopped
3 T boiling water

Mock Hostess Vegan Cupcakes Directions

Position a rack in the center and preheat oven to 325 F.
Lightly grease twenty-four 1-3/4×3/4 (1-oz) muffin of biscuit cups.
Into a medium bowl, sift together the flour, cocoa, baking soda, and salt.
Mix in the organic unbleached sugar.
Make a well in the center.
Whisk in the water, oil, vinegar, and vanilla.
Blend until smooth.
(The batter will be very thin.)
Spoon the batter into the prepared cups.
Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes.
Cool the cupcakes in the pans on a wire rack for 5 minutes.
Remove the cupcakes from the pans and finish cooling on the rack.

Mock Hostess Cupcakes Filling Directions

In a heavy medium saucepan over medium-high heat, bring the cream to a boil.
Add the white chocolate and remove from heat.
Let the mixture stand briefly, stir until smooth.
Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally.
(To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.)
With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.
Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.
Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Mock Hostess Cupcakes Glaze Directions

Place the chocolate in a small bowl.
Whisk in the boiling water and blend until smooth.
One at a time, dip the top of each cupcake into the warm glaze.
Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet.
Refrigerate the cupcakes for 5 minutes to set the glaze.
Frost with vegan cream cheese.
Serve at room temperature.
Makes 22 to 24 miniature cupcakes.
Notes:
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache.

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