So it’s nearly Easter, and I’m all about cake right now, so I got to thinking that gluten free Easter Basket cupCAKES would be just right!
These gluten free Easter Basket cupcakes are so fun and remarkably easy to make; even without the twisted fruit handles, they still look adorable, so get creative and make them how you want them!
They’re part of my ever-popular round-up of Gluten Free Easter Recipes! I also have loads of great information for you on gluten free (and not gluten free) Easter candy – scroll to the bottom of this post below the recipe card to find all the goodies!
It’s easy for grown-ups to make these cupcakes look like real baskets using the twisted fruit rope and colored grass, but it can be just as fun to let the little ones go to town decorating how they’d like to.
Scroll lower in my recipe to see examples of slightly less fancy cupcakes that are no less festive!
I used all natural food coloring to dye some coconut flakes and frosting … used gluten-free jelly beans (there are even allergen-friendly, corn syrup-free organic, gluten free jelly beans available now!) and gluten free sprinkles.
Use twisted fruit rope you can find in most any grocery store now (even certified gluten-free!) for the handles, adorned a few with Peeps (most are gluten-free too!) and you’ll have some of the cutest little cakes ever made, with very little effort!
(See more Gluten Free Easter Candy information at the end of this recipe).
Super easy, super cute and and super yummy!!! Have fun making AND eating them!
Gluten Free Easter Basket Cupcakes
These gluten free Easter Basket Cupcakes are cute as can be, with or without all the possible (edible) design elements. Have fun and get creative! They'll taste delicious no matter what!
Ingredients
- 3 cups (405 gr) gfJules™ Gluten Free All Purpose Flour
- 1 Tbs. baking powder
- 1/4 cup powdered milk (dairy or non-dairy alternative like Coconut Milk Powder
- 1/4 tsp. salt
- 1/2 cup butter or non-dairy alternative (like Earth Balance® Buttery Sticks
- 2 cups granulated cane sugar
- 4 large eggs (*for egg-free see below)
- 2 tsp. pure vanilla extract
- 1 cup milk or non-dairy alternative (like vanilla coconut, soy, hemp, rice, etc. “milk”) – I used So Delicious® Vanilla Coconut Milk
to make chocolate cupcakes
- 1/4 cup cocoa powder
- replace 1 cup of milk listed for white cake with 1 1/4 cup chocolate milk, dairy or non-dairy (I love chocolate almond milk in this recipe!)
Instructions
Pre-heat oven to 350º F (static) or 325º F (convection).
To make cupcakes, oil or line 24 - 28 cupcake pans with cupcake papers.
Whisk together the flour, powdered milk, baking powder and salt and set aside.
In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes).
Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions.
Beat until smooth and pour into the prepared pans.
Bake for 20 minutes, then test for doneness by inserting a cake tester or toothpick in the middle and be sure it comes out clean, with very few crumbs attached. Add time if necessary to fully bake the cupcakes.
Frost the cupcakes only when fully cooled, or in the alternative, you may wrap them with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use.
Notes
**For egg-free, omit 4 large eggs. Add 4 tablespoons arrowroot powder to dry ingredients. Add 4 tablespoons applesauce to beaten butter and sugar mixture. Proceed with recipe instructions.
Gluten Free Easter Candy for Decorations
Decorate with gluten free Easter Candy like jelly beans (Jelly Belly brand are gluten free), twisted fruit or Peeps! Other marshmallow shaped candies are also typically gluten free, but read labels.
To make the Easter “grass”, add a couple drops of food coloring or all natural food coloring to a zip-top sandwich bag with coconut flakes – shake to color the coconut into green grass.
Stay away from ANYTHING MALTED! Malt = barley = gluten unless otherwise indicated. Also, Cadbury Creme Eggs are not considered gluten free by their manufacturer, Hershey’s. As with other holiday shapes, Reese’s egg shapes are not considered gluten free, although regular Reese’s are gluten free.
Use gluten free jelly beans (even vegetarian, corn syrup-free jelly beans) gluten free sprinkles, twisted fruit makes cute handles, plus a few with Peeps — you can even tie dye regular or vegan marshmallows!
*This recipe and over 149 more, also available in my newest cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
Based on 8 Review(s)
