25+ Tasty Easter Gluten-Free Cupcake Recipes to Wow Your Guests

Easter is a time for celebration, and what better way to celebrate than with a tray full of delicious, festive cupcakes?

For those following a gluten-free diet, finding Easter treats that everyone can enjoy can sometimes be a challenge.

But fear not! We’ve curated a list of 25+ Easter gluten-free cupcake recipes that are not only delicious but also perfect for any springtime occasion.

From zesty lemon poppy seed cupcakes to rich chocolate treats, these gluten-free cupcakes will satisfy every sweet tooth at your holiday table.

Whether you’re baking for family, friends, or a special gathering, these recipes are sure to become your go-to Easter desserts.

So, let’s get baking and make this Easter even sweeter with these gluten-free cupcake creations!

25+ Tasty Easter Gluten-Free Cupcake Recipes to Wow Your Guests

Easter is a time for joy, togetherness, and, of course, indulging in delicious sweets.

With these 25+ Easter gluten-free cupcake recipes, you can ensure that everyone, no matter their dietary needs, gets to enjoy a flavorful treat.

From light and fruity options like lemon raspberry cupcakes to decadent chocolate varieties, there’s something for every taste.

These cupcakes not only taste amazing but are also a wonderful way to add a colorful, festive touch to your Easter spread.

So go ahead, bake a batch (or two) and share the love and sweetness of Easter with those around you.

Easter Bunny Gluten-Free Cupcakes

These Easter Bunny Gluten-Free Cupcakes are a fun, festive treat for any Easter gathering! They feature light and fluffy gluten-free vanilla cupcakes topped with a delightful vanilla frosting shaped into bunny faces. Using simple ingredients, you can easily create these adorable cupcakes, which are sure to bring a smile to anyone’s face. Perfect for kids and adults alike, these cupcakes bring the spirit of Easter to your dessert table in an innovative way!

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk (dairy or non-dairy)
• For the Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1-2 tbsp milk (as needed for consistency)
  • Pink food coloring
  • Mini marshmallows (for bunny tails)
  • Jelly beans (for bunny noses)
  • Chocolate chips or sprinkles (for bunny eyes)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the sugar and butter until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
7. For the frosting, beat the butter in a large bowl until smooth. Gradually add powdered sugar, 1 cup at a time, until fully incorporated. Add vanilla extract and milk, adjusting for desired consistency. Split frosting into two bowls—color one with pink food coloring.
8. Frost the cupcakes with a base of white frosting and create bunny ears and faces using the pink frosting.
9. Decorate each cupcake with mini marshmallows for bunny tails, jelly beans for noses, and chocolate chips or sprinkles for eyes.

These Easter Bunny Gluten-Free Cupcakes are the perfect balance of fun and flavor, making them an ideal addition to any Easter celebration. Not only do they look adorable, but they also offer a delicious and moist gluten-free option for your guests. With their whimsical bunny designs, these cupcakes will undoubtedly be a hit with both children and adults, providing the perfect sweet treat to enjoy on a special holiday!

Carrot Cake Easter Cupcakes (Gluten-Free)

Carrot cake is a classic Easter treat, and these gluten-free carrot cake cupcakes are no exception! Packed with fresh carrots, warm spices, and topped with a creamy, tangy cream cheese frosting, these cupcakes are perfect for celebrating Easter with a little extra indulgence. With a slight sweetness and rich flavor, these cupcakes combine the best of both worlds—gluten-free and deliciously comforting!

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups finely grated carrots
• For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the sugar, eggs, and oil until smooth. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar until you reach your desired sweetness and consistency. Stir in the vanilla extract and a pinch of salt.
8. Frost each cooled cupcake with a generous swirl of cream cheese frosting.

These Carrot Cake Easter Cupcakes are not only a gluten-free treat but also a wholesome, flavor-packed dessert that perfectly complements the Easter theme. With the natural sweetness of carrots and the warm, comforting spices, these cupcakes are sure to be a hit at your holiday gathering. Topped with a luscious cream cheese frosting, they offer the perfect combination of flavors for Easter and beyond.

Lemon Raspberry Easter Cupcakes (Gluten-Free)

If you’re looking for a fresh and vibrant cupcake for Easter, these Lemon Raspberry Easter Cupcakes will brighten up your celebration! These gluten-free cupcakes feature a light lemon flavor paired with juicy raspberries, creating a delightful balance of tart and sweet. Topped with a refreshing lemon buttercream and a few extra raspberries for garnish, these cupcakes are an elegant, spring-inspired dessert.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • ½ cup whole milk (dairy or non-dairy)
  • ¾ cup fresh raspberries
• For the Lemon Buttercream:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Pinch of salt
  • Fresh raspberries for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, beat together the sugar and butter until light and fluffy. Add the eggs one at a time, followed by the lemon zest, vanilla extract, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until the batter is smooth.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
8. For the frosting, beat the butter in a large bowl until smooth. Gradually add powdered sugar, followed by lemon juice, zest, and a pinch of salt, beating until light and fluffy.
9. Frost each cupcake with the lemon buttercream and garnish with a fresh raspberry.

These Lemon Raspberry Easter Cupcakes are the perfect spring dessert, offering a refreshing and bright flavor profile that embodies the spirit of Easter. The light lemon cake paired with sweet and tart raspberries creates a mouthwatering experience, while the creamy buttercream adds a rich finishing touch. These cupcakes are a beautiful and delicious way to celebrate the season with your loved ones!

Chocolate Coconut Easter Cupcakes (Gluten-Free)

These Chocolate Coconut Easter Cupcakes are a decadent gluten-free treat that combines the rich flavor of chocolate with the tropical sweetness of coconut. With a moist, tender chocolate cupcake base topped with a creamy coconut-infused frosting, these cupcakes are the perfect indulgence for your Easter dessert spread. Whether you’re a coconut lover or just looking for a new flavor combo, these cupcakes will satisfy every craving!

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup shredded unsweetened coconut
• For the Coconut Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp coconut milk (or more for desired consistency)
  • 1 tsp vanilla extract
  • 1 cup shredded coconut (for garnish)
  • Chocolate eggs or candy for decoration

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, mix together the sugar, eggs, vegetable oil, and vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
4. Fold in the shredded coconut until evenly distributed.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
7. For the frosting, beat the butter until smooth, then gradually add powdered sugar. Mix in coconut milk, vanilla extract, and beat until fluffy.
8. Frost the cooled cupcakes generously with the coconut frosting and top with shredded coconut. Garnish with chocolate eggs or candy for a festive touch.

These Chocolate Coconut Easter Cupcakes are a luxurious treat that pairs rich chocolate flavor with the tropical sweetness of coconut. Their moist texture and flavorful frosting make them perfect for any Easter celebration. Whether you’re enjoying them with family or sharing them with friends, these cupcakes will bring a little extra sweetness to your holiday!

Strawberry Shortcake Easter Cupcakes (Gluten-Free)

These Strawberry Shortcake Easter Cupcakes are a delightful gluten-free dessert that brings together the freshness of strawberries with a fluffy, tender cupcake base. With a light vanilla cupcake and a whipped cream frosting, these cupcakes are topped with fresh, juicy strawberries to create a refreshing and sweet treat. They’re a perfect way to bring springtime flavors to your Easter table!

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk (dairy or non-dairy)
• For the Whipped Cream Frosting:
  • 1 cup heavy cream or coconut cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
• For the Topping:
  • 1 cup fresh strawberries, sliced
  • 2 tbsp sugar

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, beat together the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
7. For the whipped cream frosting, beat the heavy cream in a chilled bowl until soft peaks form. Add powdered sugar and vanilla extract and continue beating until stiff peaks form.
8. Slice the strawberries and toss them with sugar. Let them sit for a few minutes to macerate.
9. Frost each cupcake with whipped cream frosting and top with the sugared strawberries.

These Strawberry Shortcake Easter Cupcakes are the perfect spring dessert! The light and airy cupcakes paired with whipped cream and fresh, sweet strawberries make for a refreshing treat. They capture the essence of Easter with their light, fruity flavor and festive look. These cupcakes are a crowd-pleaser and are guaranteed to be a hit at your Easter celebration!

Peach Cobbler Easter Cupcakes (Gluten-Free)

These Peach Cobbler Easter Cupcakes bring the comforting, nostalgic flavors of peach cobbler into a fun, bite-sized dessert. These gluten-free cupcakes are filled with chunks of juicy peaches, topped with a cinnamon-sugar crumble, and finished with a light, fluffy frosting. With their combination of juicy fruit and buttery crumble topping, they are a unique and tasty addition to your Easter menu.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh or canned peaches, chopped
• For the Crumble Topping:
  • ¼ cup gluten-free all-purpose flour
  • ¼ cup brown sugar
  • 2 tbsp unsalted butter, cold and cubed
  • ½ tsp ground cinnamon
• For the Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp peach juice (from canned peaches or fresh peach puree)
  • 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl, beat the sugar and butter together until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the chopped peaches, stirring gently to incorporate.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. For the crumble topping, combine flour, brown sugar, cold butter, and cinnamon in a small bowl. Use a pastry cutter or your fingers to combine the ingredients into a crumbly texture. Sprinkle the crumble mixture over each cupcake.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
8. For the frosting, beat the butter until smooth. Gradually add powdered sugar, peach juice, and vanilla extract, mixing until the frosting is light and fluffy.
9. Frost each cupcake and sprinkle with extra crumble topping, if desired.

These Peach Cobbler Easter Cupcakes are a fantastic gluten-free treat that captures the essence of a classic peach cobbler in a fun cupcake form. The combination of juicy peaches, warm cinnamon flavors, and a buttery crumble topping makes these cupcakes irresistibly delicious. Whether you’re hosting an Easter party or simply indulging in a special treat, these cupcakes are sure to impress with their unique flavor and festive appeal!

Carrot Cake Easter Cupcakes (Gluten-Free)

These Carrot Cake Easter Cupcakes are a perfect way to celebrate Easter with a gluten-free twist on the classic carrot cake. Packed with grated carrots, warm spices like cinnamon and nutmeg, and topped with a luscious cream cheese frosting, these cupcakes are moist, flavorful, and just the right balance of sweet and spiced. Whether you’re serving them for dessert or as an afternoon treat, these cupcakes are a showstopper.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups finely grated carrots
  • ½ cup chopped walnuts (optional)
• For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • Zest of 1 orange (optional, for extra flavor)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the eggs and sugar until fluffy. Add the vegetable oil and vanilla extract, and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the grated carrots and walnuts (if using).
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
7. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and continue to beat until fluffy. Stir in the vanilla extract and orange zest if using.
8. Frost the cooled cupcakes with the cream cheese frosting and garnish with additional chopped walnuts or shredded carrots for decoration.

These Carrot Cake Easter Cupcakes are a gluten-free version of the classic, perfect for springtime gatherings. The moist texture, warm spices, and creamy frosting make them irresistible. They bring a sense of celebration to your Easter table while offering a gluten-free option that everyone can enjoy. These cupcakes are sure to become a favorite in your holiday dessert rotation!

Lemon Blueberry Easter Cupcakes (Gluten-Free)

These Lemon Blueberry Easter Cupcakes are a bright and refreshing gluten-free treat. With the zingy flavor of fresh lemon and the sweetness of juicy blueberries, these cupcakes are perfect for welcoming the spring season. Topped with a tangy lemon glaze and a few extra blueberries for garnish, these cupcakes are as beautiful as they are delicious, making them the ideal choice for an Easter celebration.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • ½ cup sour cream or plain yogurt
  • 1 cup fresh blueberries (or frozen, thawed)
• For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together the eggs and sugar until light and fluffy. Add the softened butter, vanilla extract, lemon juice, and lemon zest, mixing until well combined.
4. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt. Mix until smooth.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
8. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cupcakes.
9. Garnish with extra blueberries or a twist of lemon zest if desired.

Lemon Blueberry Easter Cupcakes are a light and bright gluten-free treat that brings spring to your Easter celebration. The combination of tart lemon and sweet blueberries creates a refreshing flavor, and the lemon glaze adds a perfect touch of sweetness. These cupcakes are not only delicious but also visually stunning, making them an ideal dessert for any Easter table. They are sure to impress your guests and leave everyone craving more!

Hot Cross Bun Easter Cupcakes (Gluten-Free)

Hot Cross Bun Easter Cupcakes are a creative twist on the traditional hot cross buns, made gluten-free for those with dietary restrictions. These cupcakes are spiced with cinnamon, nutmeg, and allspice, filled with currants (or raisins), and topped with a cross-shaped icing drizzle. These cupcakes embody the essence of Easter and are perfect for enjoying with a cup of tea on a sunny spring afternoon.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, softened
  • 1 tsp vanilla extract
  • ¼ cup milk (dairy or non-dairy)
  • ½ cup currants or raisins
  • 1 tbsp milk (for brushing)
• For the Cross Icing:
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, allspice, baking powder, and salt.
3. In a large bowl, beat the sugar and butter together until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the currants or raisins.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
7. For the cross icing, whisk together the powdered sugar, milk, and lemon juice until smooth. Transfer to a piping bag and pipe a cross over each cupcake.
8. Lightly brush the cupcakes with a little milk for a traditional glossy finish.

Hot Cross Bun Easter Cupcakes are a perfect way to bring the flavors of Easter into a gluten-free format. These cupcakes have all the delicious spices and fruity sweetness of traditional hot cross buns, but in a fun and easy-to-eat cupcake form. The cross icing adds a charming touch, making them not only tasty but also visually festive for your Easter celebrations. These cupcakes are sure to be a hit with guests of all ages!

Coconut Easter Cupcakes (Gluten-Free)

These Coconut Easter Cupcakes are a tropical delight that will transport your taste buds straight to paradise. Made with a light, fluffy coconut-flavored batter and topped with a creamy coconut frosting, these cupcakes are perfect for Easter celebrations. A sprinkling of toasted coconut on top gives them a wonderful texture and additional coconut flavor. These cupcakes are not only gluten-free but also offer a rich and indulgent flavor that will have everyone reaching for seconds.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup coconut milk (or dairy-free milk)
  • ½ cup unsweetened shredded coconut
  • 1 tsp vanilla extract
  • ¼ cup vegetable oil
• For the Coconut Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup unsweetened shredded coconut, toasted

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a separate large bowl, beat together the sugar, eggs, coconut milk, vanilla extract, and vegetable oil until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
7. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, and beat until fluffy.
8. Frost the cooled cupcakes and top with toasted coconut for an extra touch of flavor and texture.

Coconut Easter Cupcakes offer a tropical twist to your Easter dessert table with their rich coconut flavor and fluffy texture. The cream cheese frosting is the perfect complement to the light, airy cupcakes, and the toasted coconut adds a satisfying crunch. These cupcakes are an ideal choice for those who love coconut and want to add something special to their holiday dessert spread.

Strawberry Shortcake Easter Cupcakes (Gluten-Free)

Strawberry Shortcake Easter Cupcakes are a fresh and fruity gluten-free treat perfect for the spring season. These cupcakes are made with a fluffy vanilla base and topped with sweetened strawberries and a dollop of whipped cream frosting. The light and airy cupcakes, combined with the juicy strawberries and rich frosting, create a delightful dessert that embodies the flavors of Easter and spring.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, softened
  • 1 tsp vanilla extract
  • ½ cup milk (dairy or non-dairy)
• For the Topping:
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
• For the Whipped Cream Frosting:
  • 1 cup heavy whipping cream (or coconut cream for dairy-free)
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat together the sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until smooth.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
7. While the cupcakes are cooling, prepare the topping. Combine the sliced strawberries and sugar in a bowl, and let them sit for about 10 minutes to release their juices.
8. For the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Once the cupcakes are completely cool, frost them with the whipped cream frosting and top with the sweetened strawberries.

Strawberry Shortcake Easter Cupcakes are a fresh, light, and sweet dessert perfect for the Easter season. The combination of fluffy vanilla cupcakes, sweetened strawberries, and whipped cream frosting makes each bite a delightful treat. These cupcakes will bring the vibrant flavors of spring to your Easter table, and they’re sure to impress guests with their delicate, homemade touch.

Chocolate Mint Easter Cupcakes (Gluten-Free)

Chocolate Mint Easter Cupcakes are a rich, decadent treat for those who love the combination of chocolate and mint. These gluten-free cupcakes are made with a moist chocolate cake base, complemented by a creamy mint frosting. Topped with a sprinkle of mint chocolate chips or mini chocolate eggs, these cupcakes are perfect for adding a festive, indulgent touch to your Easter celebration.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ cup milk (dairy or non-dairy)
  • ½ cup boiling water
• For the Mint Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 ½ tsp peppermint extract
  • 2 tbsp milk (or more as needed)
  • Green food coloring (optional)
• For the Topping:
  • Mini chocolate eggs or mint chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract. Add the milk and mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined. Add the boiling water and stir until the batter is smooth (it will be thin).
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
7. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until light and fluffy. Stir in the peppermint extract and milk until the frosting reaches a spreadable consistency. Add green food coloring if desired.
8. Frost the cooled cupcakes with the mint frosting and top with mini chocolate eggs or mint chocolate chips for decoration.

Chocolate Mint Easter Cupcakes are the perfect indulgence for anyone who loves the combination of rich chocolate and refreshing mint. These gluten-free cupcakes are decadent yet light, with a minty frosting that balances perfectly with the rich chocolate cake. The festive topping adds a delightful touch, making these cupcakes a fun and delicious choice for your Easter celebration. They’re sure to satisfy both chocolate and mint lovers alike!

Carrot Cake Easter Cupcakes (Gluten-Free)

Carrot Cake Easter Cupcakes are a classic spring dessert with a healthy twist. Made with gluten-free flour and fresh carrots, these cupcakes are moist, flavorful, and perfectly spiced. Topped with a rich cream cheese frosting and a sprinkle of chopped walnuts or candied pecans, they’re a delightful addition to any Easter celebration. The warm flavors of cinnamon, nutmeg, and ginger pair beautifully with the creamy frosting, creating a dessert that feels both decadent and wholesome.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups finely grated carrots
  • ½ cup chopped walnuts or pecans (optional)
• For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, beat the sugar, eggs, oil, and vanilla extract until smooth and combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the grated carrots and chopped nuts (if using).
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
7. For the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
8. Frost the cooled cupcakes with the cream cheese frosting and garnish with extra chopped nuts or grated carrots.

Carrot Cake Easter Cupcakes bring a classic flavor to your gluten-free dessert table, with the perfect balance of spice and sweetness. The cream cheese frosting adds a tangy richness that complements the moist cupcakes, making them a crowd-pleaser at your Easter gathering. The addition of nuts provides an extra layer of texture, making these cupcakes both comforting and delicious.

Lemon Poppy Seed Easter Cupcakes (Gluten-Free)

Lemon Poppy Seed Easter Cupcakes are a zesty and refreshing treat, perfect for spring. The bright citrus flavor from fresh lemon juice and zest is enhanced by the nutty poppy seeds, creating a light and flavorful cupcake. Topped with a silky lemon buttercream frosting, these cupcakes are an elegant and uplifting dessert choice for Easter. The combination of tangy lemon and crunchy poppy seeds makes each bite a burst of sunshine.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, softened
  • ½ cup sour cream (or dairy-free substitute)
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp poppy seeds
  • 1 tsp vanilla extract
• For the Lemon Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp milk (or more as needed)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the sugar and butter together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until smooth. Fold in the poppy seeds.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
8. For the frosting, beat the butter until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until the frosting is light and fluffy. Add milk as needed to reach the desired consistency.
9. Frost the cooled cupcakes with the lemon buttercream and garnish with extra poppy seeds or lemon zest.

Lemon Poppy Seed Easter Cupcakes offer a bright and refreshing flavor that perfectly captures the essence of spring. The combination of tangy lemon and crunchy poppy seeds makes for a delightful and satisfying dessert. Topped with a creamy, zesty buttercream frosting, these cupcakes are sure to be a hit at any Easter celebration, bringing a burst of sunshine to your holiday table.

Raspberry Almond Easter Cupcakes (Gluten-Free)

Raspberry Almond Easter Cupcakes are a refined and delicious gluten-free treat. The delicate almond flavor pairs beautifully with the tartness of fresh raspberries, creating a cupcake that is both light and flavorful. Topped with almond-flavored buttercream frosting and garnished with fresh raspberries, these cupcakes are perfect for those looking for a slightly more sophisticated yet still festive dessert for Easter.

Ingredients

• For the Cupcakes:
  • 1 ½ cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, softened
  • 1 tsp almond extract
  • ½ cup whole milk (or non-dairy milk)
  • ¾ cup fresh raspberries, mashed
• For the Almond Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp almond extract
  • 2 tbsp milk (or more as needed)
  • Fresh raspberries for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Fold in the mashed raspberries gently until evenly distributed.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
7. For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar and almond extract, and continue to beat until light and fluffy. Add milk as needed to adjust the consistency.
8. Frost the cooled cupcakes with the almond buttercream frosting and top with fresh raspberries.

Raspberry Almond Easter Cupcakes are a sophisticated and delicious choice for your holiday celebration. The almond-flavored cupcake pairs beautifully with the fresh raspberry filling and the almond buttercream frosting, making each bite a perfect blend of sweetness and tartness. Topped with fresh raspberries, these cupcakes not only taste great but also add an elegant touch to your Easter dessert table.

Note: More recipes are coming soon!