These cupcakes are simple to make, gluten-free, and endlessly customizable with flavors and decorations. They’re perfect for bakers of all levels, including kids who want to help decorate. With a moist, tender crumb and a sweet, creamy frosting, they taste just as good as traditional cupcakes—no one will guess they’re gluten-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
Gluten-free all-purpose flour blend
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Milk (or dairy-free milk)
Optional: lemon zest or almond extract for a spring flavor twist
For the frosting:
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Milk or cream
Food coloring (pastel shades like pink, yellow, purple, green)
For decoration:
Shredded coconut (dyed green for “grass”)
Candy eggs
Marshmallow bunny ears
Sprinkles or edible glitter (gluten-free)
Directions
Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and milk to the wet mixture, mixing just until combined.
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While cupcakes cool, prepare the frosting: beat butter until creamy, then gradually add powdered sugar, vanilla, and milk. Beat until light and fluffy.
Divide frosting into bowls and tint with food coloring.
Frost cooled cupcakes and decorate with Easter-themed toppings.
Servings and timing
This recipe makes 12 cupcakes. Prep time: 15 minutes Bake time: 20 minutes Cool and decorate time: 30 minutes Total time: 1 hour 5 minutes
Variations
Lemon cupcakes: Add lemon zest and a touch of lemon juice for a citrusy spring flavor.
Chocolate version: Use a gluten-free chocolate cupcake base and pair with pastel buttercream.
Carrot cake twist: Fold in shredded carrots, cinnamon, and nutmeg for a carrot cupcake version.
Vegan: Use plant-based butter, milk, and egg replacers for a dairy-free and egg-free version.
Filled cupcakes: Add a surprise center of lemon curd, jam, or chocolate spread.
Storage/Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated cupcakes sit at room temperature for 20–30 minutes before serving. Unfrosted cupcakes can be frozen for up to 2 months—thaw and decorate as needed. Avoid reheating, as these are best enjoyed at room temperature.
FAQs
Are these cupcakes completely gluten-free?
Yes, when made with a certified gluten-free flour blend and gluten-free decorations, these cupcakes are safe for gluten-free diets.
Can I use a gluten-free cake mix instead?
Yes, a high-quality gluten-free cake mix can be used for convenience—just follow the package directions and decorate as desired.
What frosting works best?
Classic buttercream frosting works well, but cream cheese frosting is also a great choice for extra richness.
Can kids help make these cupcakes?
Absolutely! This is a fun and simple baking project for kids, especially when it comes to decorating.
How do I dye coconut for grass?
Place shredded coconut in a zip-top bag with a few drops of green food coloring. Shake until evenly colored.
Can I make these ahead of time?
Yes, you can bake the cupcakes a day ahead and decorate them closer to serving. They also freeze well if undecorated.
Are all food colorings gluten-free?
Not all are, so check labels carefully or use natural food coloring brands labeled gluten-free.
Can I make mini cupcakes instead?
Yes, divide the batter among mini muffin tins and reduce the baking time to about 10–12 minutes.
How do I keep the cupcakes from drying out?
Don’t overbake, and store them in an airtight container. Adding a bit of sour cream or yogurt to the batter can also boost moisture.
What’s a fun way to decorate for Easter?
Top with candy eggs, marshmallow bunny ears, edible flowers, or create a nest using dyed coconut for a festive touch.
Conclusion
Easy Gluten Free Easter Cupcakes are a joyful and festive dessert that everyone can enjoy—whether they follow a gluten-free diet or not. With a soft, moist crumb and beautiful seasonal decorations, these cupcakes are sure to bring smiles to your Easter celebration. Simple to make and endlessly adaptable, they’re a perfect addition to your springtime baking list.
Easy Gluten Free Easter Cupcakes are festive, soft, and perfect for spring celebrations. These tender cupcakes are made with a gluten-free flour blend, topped with pastel buttercream frosting, and decorated with fun Easter-themed toppings like candy eggs and coconut ‘grass.’
Optional: 1 tsp lemon zest or 1/4 tsp almond extract
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk or cream
Food coloring (pastel shades)
For decoration:
1/2 cup shredded coconut (dyed green)
Candy eggs
Marshmallow bunny ears
Gluten-free sprinkles or edible glitter
Instructions
Preheat oven to 350°F (175°C). Line a cupcake pan with 12 paper liners.
In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and optional lemon zest or almond extract.
Alternately add dry ingredients and milk to the wet mixture, mixing just until combined.
Divide batter evenly among cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk until light and fluffy.
Divide frosting into separate bowls and tint each with desired food coloring.
Frost cooled cupcakes and decorate with coconut “grass,” candy eggs, bunny ears, and sprinkles.
Notes
Ensure your gluten-free flour blend contains xanthan gum or add 1/4 tsp separately.To dye coconut, shake it in a bag with green food coloring until evenly tinted.Use dairy-free substitutes for a dairy-free version.Frosting can be tinted using natural or gluten-free food coloring.Unfrosted cupcakes can be frozen for up to 2 months.
