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Easy Flower Pot Cupcakes

These easy flower pot cupcakes are perfect for Easter, Mother's Day, and all things spring. As an added bonus, they are also vegan!

Course Dessert
Cook Time 24 minutes
Servings 12


For the Cupcakes:

  • 1.5 cups all purpose flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 3 Tbsp cocoa powder
  • 1 tsp baking powder
  • 6 Tbsp vegetable oil
  • 1 tsp vanilla
  • 1 cup water room temperature
  • 1 Tbsp white vinegar

For the Frosting:

  • 1 cup unsalted (vegan) butter room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • gel food color pink, purple, green, and yellow


  1. Whisk together flour, sugar, salt, cocoa powder, and baking powder until well combined.

  2. Make a well in the center of the dry ingredients and add vegetable oil, vanilla, water, and vinegar. Mix gently and then fold in the dry ingredients until just combined.

  3. Fill silicone flower pot cupcake molds 2/3 full and bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.

  4. While the cupcakes are cooling make the frosting by beating the butter until pale and fluffy. Add in the powdered sugar 1 cup at a time until it reaches a piping consistency. Mix in the vanilla.

  5. Add half the frosting to a bowl; add green food coloring and mix until well combined.

  6. Add a quarter of the frosting into a 2nd bowl and color it pink, mixing well.

  7. Color 2 Tbs of the frosting yellow, mixing until well combined.

  8. Color the remaining frosting purple.

  9. Use a Wilton 225 OR 233 piping tip to pipe the grass on your cupcake using an up and down motion. You can also use a small grass tip

  10. Use a Wilton 106 tip to make the roses and a Wilton 129 tip to make the other flowers. Use the yellow frosting to make dots in the middle of the purple flowers.