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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!
It’s easy for grown-ups to make these cupcakes look like real baskets using the twisted rope candy 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 GF sprinkles, and this fun Clif Kid Organic Twisted Fruit ropes (yep- gluten-free!) for the handles, adorned a few with Peeps (they’re gluten-free too!) and I suddenly had some of the cutest little cakes I’ve ever made!
(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!Print
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!
to make chocolate cupcakes
**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.
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.
Decorate with gluten free Easter Candy like jelly beans, twisted fruit or Peeps! 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.
Use gluten free jelly beans (even vegetarian, corn syrup-free jelly beans) GF sprinkles, Clif Kid Organic Twisted Fruit ropes make cute handles, plus a few with Peeps — there are even vegan peeps from Sweet & Sara — make the cupcakes as cute as can be!
For more Gluten Free Easter Candy information, hop to this post.
*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!
** Some links in this post may be affiliate links. Purchasing through these links does not change the cost to you, but may help to fund this website. See read my full disclosure policy, go here.