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Bunny Cupcakes Dairy Egg Free

These adorable Easter Bunny cupcakes are easy to make, and they are dairy-free, egg-free, and nut-free!

When my food allergy son was a toddler, I didn’t know what candy and chocolate I could trust. 

So instead, we made these adorable cupcakes with our vanilla cake recipe and some allergy-friendly toppings.

See the vegan cake recipe, frosting ideas, and how to make the bunny features below!


This is a basic ingredient recipe that is also dairy and egg free.

It’s yummy and moist and tastes like “normal” delicious cake!

This recipe is for 12 cupcakes.

Heat oven to 350.

Put liners in muffin tin or use our favorite non-stick muffin pans made in the USA, no liners needed.


1 3/4 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vinegar
2 teaspoon vanilla
1/3 cup oil
1 cup cold water


Combine ingredients by hand or with a mixer.

We use our KitchenAid Stand Mixer (affiliate) because it gets out all the flour lumps well.

Pour batter into muffin pan, filling each well 3/4 full.

Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean from the center.

Time varies, approximately 20 minutes.


This frosting can be made soy-free if you choose soy-free ingredients.

1/4 cup dairy-free margarine
1/4 cup shortening or solid coconut oil
1 and 3/4 cup powdered sugar
1 teaspoon vanilla
1-3 teaspoons dairy-free milk, if needed
dash of salt, if dairy-free butter is unsalted

Mix margarine and shortening with a mixer.

Add vanilla.

Slowly add powdered sugar 1/4 cup at a time.

If necessary, add 1-3 teaspoons of dairy-free milk 1 teaspoon at a time for desired consistency. Mix well.

If your dairy-free butter is unsalted, add a dash of salt and mix well.


If you don’t want to make homemade frosting, check out this store-bought frosting.

Be sure to check labels always because ingredients can change.

And here’s organic store-bought frosting if that’s more your preference.

easter bunny cupcakes dairy egg free


Here are the candies we used to make the Easter bunny faces on our cupcakes. 

Some links are affiliate links where we earn a small commission if you click and buy. 

Be sure to double-check the labels as ingredients can change. 

Nose: jelly beans

Puffy Cheeks: mini marshmallows


Make sure to frost the bunny cupcakes with plenty of white icing so the ears will stand up in the icing.

Add the bunny ears to your cupcakes after icing and adding all the other face features. Ears come last.

Use large marshmallows safe for your food allergy.

You’ll need 6 large marshmallows for a dozen cupcakes. 

Have a couple extra for bunny ear mistakes. 

Cut the marshmallows in half, longways. 

With sticky side facing you, taper one end of each marshmallow half with your fingers.

Press pink sugar sprinkles into the sticky part of each marshmallow half.

Once all your ears are made, gently stick them into the cupcake icing pretty close to serving time. 

They tend to fall over with time.

Hope you and your kiddos enjoy these bunny cupcakes as much as we do!


How to Grow Your Own Easter Grass

How To Do Allergy-Friendly Easter Egg Hunts

Allergy-Friendly Easter Basket Fillers

Our Dairy-Free Easter Meal

Hot Cross Buns Recipes

Easy Carrot Cake Dairy & Egg Free

How to Make Dairy-Free Chocolate Bunnies

This was originally posted in April 2015.

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Karla H

Friday 14th of April 2017

What candy did you use for the ears? I would love to make this adorable cupcakes with my kids. Thanks

Jamie Kaufmann

Friday 14th of April 2017

The ears are large marshmallows cut in half long ways and tapered at one end. Then I colored some raw sugar to rub on the inside of the ears. Hope that helps!

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