Country Crock® Dairy-Free Buttercream Easter Egg Cupcakes

Cupcakes

1. Preheat oven to 350° F. Line muffin tins with cupcake liners.
2. In small bowl, combine Country Crock Plant Cream and apple cider vinegar. Mixture may curdle. Set aside.
3. In large bowl, whisk together flour, brown sugar, baking soda and salt until combined. Add Country Crock Plant Cream mixture, melted Country Crock Plant Butter and vanilla. Mix with spatula for about 2 minutes until well combined.
4. Divide batter evenly between 12 cupcake liners (each about 3/4 full with batter). Tap the cupcake pan on the counter a few times to remove any excess air bubbles before baking.
5. Place muffin tin on middle rack of oven and bake 20 to 22 minutes until toothpick inserted in centers comes out clean. Remove from oven and cool in muffin tin for 10 minutes. Remove cupcakes to wire rack and cool completely before frosting.

Buttercream Frosting

1. Beat Country Crock Plant Butter and vanilla on medium speed with electric mixer 2 minutes or until fluffy.
2. Gradually add confectioners' sugar, 1 cup at a time, beating well after each addition. Add Country Crock Plant Cream and beat until frosting is fluffy and smooth.
3. Frost cupcakes and decorate with chocolate eggs and toasted coconut or sprinkles. Enjoy!