Gluten Free Easter Basket Cupcakes

Gluten Free Easter Basket Cupcakes

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!

gf easter basket

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!

gluten free Easter Cupcakes

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 yummy Clif Kid Organic Twisted Fruit ropes (yep- gluten-free!) for the handles, adorned a few with Peeps (they’re 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

Gluten Free Easter Basket Cupcakes

Yield: 24-28 cupcakes, depending on size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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!


  • 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!)


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.


**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

easter gluten free cupcake process

Use gluten free twisted fruit and toothpicks to form the handles for the Easter baskets.


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. 

gluten free Easter Candy gfJules

Organic, gluten free and naturally flavored jelly beans and lollipops make Easter candy sweet without artificial dyes or colors.


Use gluten free jelly beans (even vegetarian, corn syrup-free jelly beans) gluten free sprinkles, Clif Kid Organic Twisted Fruit ropes  make cute handles, plus a few with Peeps — you can even tie dye regular or vegan marshmallows

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!

gluten free easter candy gfJules

** 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.

Festive gluten free Easter Basket Cupcakes with all the trimmings! Recipe plus gluten-free candy suggestions for decorations.
Gluten Free Easter-Basket-Cupcake-gfJules-
I hope you love this recipe as much as we do!
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Festive gluten free Easter Basket Cupcakes with all the trimmings! Recipe plus gluten-free candy suggestions for decorations.
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33 thoughts on “Gluten Free Easter Basket Cupcakes

    • They’re fun for the kids because it’s easy to decorate without expertise, and they still look super cute!

  1. I love all these gluten free allergy friendly options you have shared. It truly will help us have a happy Easter. And your cupcakes are adorable! Can’t wait to try and recreate them! Thanks!

  2. Seriously, how adorable are these!? I wasn’t going to do any Easter baking but now I might have to with these. I know my mother in law would just love them!! Awesome tips for baking them egg-free 🙂 I have some arrowroot powder I’ve been meaning to use up

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  6. I tried this recipe this week and I substituted the eggs with your recommendation. I’m new to baking, so I’m not sure why, but the batter felt yeast-y and the cupcakes had the consistency of a bread-y cupcake. Any suggestions to make it less bread-like? Thanks!!

    • Hi Veronica, sounds like the egg substitutes didn’t work so well. Which did you use? I generally don’t recommend using an egg substitute in recipes that call for more than 2 eggs. Do you have my book, Free for All Cooking? In it, I give other recipes that don’t require eggs or for which egg substitutes generally work better. Don’t give up on the baking – from your description, it doesn’t sound like your cupcakes were a flop at all, just not exactly what you were expecting. That’s the fun part about baking, to me. You can eat your mistakes and your successes! :)

  7. Do you know how long I would bake a sheet cake with this recipe? I want to make a cross cake for my daughters baptism. Thank you for making baking fun again.

    • Hi Emily – SO glad to hear that you’re having fun baking again! That’s the idea!!! As for this cake, hop to my white cake recipe for directions for a 9×13 pan; it should bake approximately 30 minutes, but test to see if it’s done, adding more time in 5 minute increments if it’s not done in the middle. Hope that helps!

  8. Is it possible to make this recipe egg free? Usually the rule in not to substitute more than 2 eggs, but I am curious. I have a party to send my kids to this weekend and we are GF/CF egg free and soy free. Ideas?

    • Laura – I agree with your sub rule on eggs, which is why in my new book, Free for All Cooking, I offer an eggless cake recipe as an option. Basically, the ingredients are 4 cups of my flour, 2 Tbs. baking powder, 1 tsp. salt, 1/2 cup Earth Balance Buttery Sticks, 1 1/2 cups granulated sugar, 2 recipes of Ener-G egg replacer and 1 1/4 cups non-dairy milk. I’ll try to post the recipe on my blog sometime soon, but I’ve been so busy with the 1in133 – tallest World’s Gluten-Free Cake!

  9. hey jules amaizing recipie I was just wondering in the picture above it looks like there is twizzlers to have as the handle twizzlers have wheat in them, is there anything else that you think would be good to use?

    • Hi Ashlie – yes, Twizzlers have wheat in them — good for you, for knowing that! As noted in the intro, I used Clif Kids Twisted Fruit instead, and they are gluten-free.

  10. I keep seeing so many recipes that have powdered milk & I am dairy free. What is the reason for using it in recipes? That is, what is the benefit for the recipe? Consistency? I’ve had to just postpone such recipes because I can’t afford buying dairy free milk powder or coconut milk powder (not sure it if will work) I’m supposed to avoid potatoes & soy products for the most part & see the only dairy free milk powder (you mention) is potato or tofu based.

    • Hi Heather, I am dairy-free as well, but recognize the value of “milk” powder in certain of my recipes. Usually it’s in recipes like certain cakes or lighter breads that need a little extra structure, where milk powder is helpful. I use Dari-Free milk powder as my dairy-free “milk” powder of choice, but there are other options. Adding gelatin, or using almond meal or very finely ground certified gluten-free oats (measured in equal amounts as the milk powder) will also work nicely.

  11. These are great, Jules! :) One question – can I substitute regular milk for the milk powder somehow? I saw that in one of your other recipes (the cinnamon rolls, I think?) and I don’t really want to purchase an enormous box for just a few recipes. :) Thanks!

    • Laura – unfortunately, where I use powdered milk, you cannot just substitute with a liquid. If you’re up for some math though, you can try whole milk in its place, and reduce the liquids you add in recipes by the same amount minus the dry ingredient originally called for. Since you’ve made this recipe using the milk powder, get the batter to the same consistency (you may need to add more or less liquid, so add liquid slowly!) and give it a shot! Take good notes too, so you can repeat your successes (and share them with us too!).