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!

4.91 from 11 votes

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Cuisine: Easter

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: -28 cupcakes, depending on size

Author: Jules Shepard

Ingredients

3 cups (405 gr9 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.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.