Bunny Cupcakes

Bunny Cupcakes


  • Ingredients for 6 portions
  • 210 g Lizza Vanilla muffin mix
  • 30 ml sunflower oil
  • 150 ml soy milk
  • For vanilla frosting:
  • 70 g vegan cream cheese
  • 35 g vegan butter
  • 15 g erythrit (1 tbsp)
  • 0,5 tsp vanilla extract
  • For decoration:
  • 10 g desiccated coconut
  • 12 chocolate chips (0,5 tsp)
  • 5 g red currants
  • 3 small strawberries (~20 g)


Preparation: 15 minutes

Cooking time: 45 minutes


  1. Preheat the oven to 175°C top/bottom heat.
  2. Mix the entire cake mix with 30ml oil and 150ml soy milk (or other milk alternative) in a mixing bowl.
  3. Divide the mixture between 6 cupcake cups in a muffin tin and bake in the lower third of the oven for 25-30 minutes.Allow the cupcakes to cool completely in the tin.
  4. While the cupcakes are baking, make the vanilla frosting. To do so, in a mixing bowl beat vegan butter, vegan cream cheese and erythrit together for about 2 minutes until fully incorporated using a hand mixer on high. Scrape down sides as you go to ensure it’s blended evenly for another 2-3 minutes.
  5. Refrigerate for 30 to 45 minutes and the frosting will firm up.
  6. Once cooled, frost cupcakes and top with desiccated coconut.
  7. Quarter strawberries and make bunny ears out of them by sticking them into the icing well so they don't fall off.
  8. Use red currants to make noses and chocolate chips for eyes.

Nutritional information (per serving): 196 kcal, 19g carbs, 15g fats, 7g protein, 3g sugar, 4g fibre.


Bunny Cupcakes Ingredients