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Easy Gluten Free Easter Cupcakes

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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.’

Ingredients

  • 1 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk (or dairy-free alternative)
  • 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

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with 12 paper liners.
  2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and optional lemon zest or almond extract.
  5. Alternately add dry ingredients and milk to the wet mixture, mixing just until combined.
  6. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk until light and fluffy.
  10. Divide frosting into separate bowls and tint each with desired food coloring.
  11. 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.

Nutrition

Find it online: https://cookibly.com/easy-gluten-free-easter-cupcakes/