Light, soft gluten free Easter cupcakes made with a chocolate sponge, slathered with Italian buttercream (vanilla or orange) or simple butter icing (mint or strawberry), topped with mini eggs and a sprinkle of edible glitter flakes.
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Gluten Free Easter Cupcakes
Can I tempt you with some Gluten Free Easter Cupcakes? They are slathered with the most amazing flavour variations on Italian buttercream and butter-icing for a colourful, delicious, ‘something for everyone’ Easter.
Oh… and Easter wouldn’t be Easter without a few Cadbury’s mini eggs would it?! They always make the most beautiful yet simple decoration.
… Made with Chocolate Cake
I made my gluten free Easter cupcakes with my ‘go to’ gluten free chocolate cake recipe, which gives a deep, chocolatey sponge.
If you can’t eat gluten, then you absolutely, definitely need a great gluten free chocolate cupcake recipe in your life. Not only is it an essential part of any baking repertoire, but (unless you are one of a very rare species of chocolate-dislikers) they will make you endlessly happy. Or is that just me?
Chocolate cupcakes are also a ‘must have’ for your Easter celebrations. Easter wouldn’t be Easter without all things chocolate… Right? I for one can’t get enough of the melty, creamy, gooey, sweet stuff. So if there’s an excuse to eat it as a bar… in a mug… as an egg… in a cake… I’ll take it. Finding (or inventing) new recipes to enjoy it, is all part of the game. And Easter is most definitely my heaven.
A True Chocoholic?
You see, I am a genuine chocoholic! After I had my beautiful baby, boxes of the stuff were squirrelled into cupboards to eat when my husband wasn’t around. I even refilled the boxes, just in case he found them and realised what was going on. It was truly shameful and looking back I am quite mortified by my behaviour (although quick to blame post-natal hormones). These days are a little more controlled, but a cake with chocolate is still the preferred option.
The Best Chocolate Sponge for Gluten Free Easter Cupcakes
This particular gluten free Easter cupcakes recipe came into the world not long after the Coeliac diagnosis of our daughter (back in 2011). Baking gluten free was a new skill to learn and achieving good gluten free chocolate cake felt like a triumph in a sea of kitchen-confusion.
I made them over and over again and tested them on anyone who would eat them. I was simply thrilled that they more than matched up to their glutenous counterparts. Indeed, as chocolate cupcake recipes go, it is still one of my absolute favourites. The sponge (made with my Gluten Free Alchemist Blend A) is soft, light and perfectly moist. And the added ground almond in the mix helps them stay fresh for days (not that they usually last that long).
But it gets better. This sponge is so good and so versatile, that it makes amazing layer cakes too… For more Easter inspiration, check out my show-stopping Golden Egg Cake. Or for something less seasonal, the Chocolate Kiss Cake is delicious, the Rosy Swirl Cake a little more random and the buttercream Rose Cake perfectly special and beautiful.
The Prettiest Decoration for Gluten Free Easter Cupcakes
Squidgy, chocolatey and delicious, this particular batch of chocolate gluten free Easter cupcakes was not only a triumph for the sponge. It was also amazing for the variety of toppings I managed to deliver. With a choice of either mint or strawberry butter icing… or vanilla or orange Italian buttercream, there’s a flavour choice for everyone. And who can resist that little clutch of mini eggs nestled on the top?
I always think there is something rather beautiful about mini eggs. Of all the chocolate eggs you can get at Easter, they must be the prettiest and by far, the most photogenic. The pastel colours and speckled shells are so iconic… I like to empty a couple of packs of them into a glass jar, just because they look so cute.
Italian Buttercream and Butter Icing (Frosting)
The recipe for Italian buttercream was adapted from one found in Artisanal Gluten Free Cupcakes by Kelli and Peter Bronski. They can also be found publishing a whole range of amazing gluten free recipes over at No Gluten No Problem. If it’s not a book that you have come across, Artisanal Gluten Free Cupcakes is definitely worth a look. It covers any number of cupcake flavours and exciting toppings and is great for inspiration.
The butter icing (frosting) recipes use the standard base-ratio of 1part butter to two parts icing sugar, with additional flavourings. Natural extracts have been used for the vanilla, orange and mint toppings. The strawberry flavouring comes from a home-made strawberry sauce, with real strawberries.
Edible Glitter Flakes
For the final touch, a sprinkle of edible glitter flakes makes these gluten free Easter cupcakes truly special. I always use Magic Sparkles as they are not only gluten free, but seem to sparkle way more than any food glitter I have ever found in the supermarket.
Make Cupcakes when it’s not Easter!
Of course, you don’t have to make as many toppings as I did. And you can also make gluten free chocolate cupcakes when it’s not Easter! This is year-round recipe, topped, filled and decorated any which way… I have even used the chocolate sponge in trifles (Nutella Trifle is amazingly good, as is Black Forest) and as the basis for ice cream cakes. But whenever and however you choose to make them, this gluten free chocolate cupcake recipe is for keeps.
Why Not Try Gluten Free Easter Cupcakes?
Don’t just take my word for it though. Why not try them yourself? Grab some pretty cupcake cases, whip up a batch and let me know what you think. Leave a comment. Or better still, take a quick photo, share with the world and tag me on social media. I love seeing what you’ve made and am always excited and incredibly proud when people enjoy my recipes.
Other Gluten Free Chocolate Cupcake Recipes (and Alternatives to Chocolate) on Gluten Free Alchemist
- Chocolate Surprise Cupcakes
- Eclair Cupcakes
- Cupcake Trifles/Trifle Cupcakes
- Banoffee Cupcakes
- Double Chocolate Banana Muffins
- Orange & Raspberry Friands
- Toffee Cupcakes
- Ice Cream Cone Cupcakes
- Orange Cupcakes
- Courgette & Cherry Cupcakes
- Creme Egg Cupcakes
- Spiced Sweet Potato Muffins
- Or check out our photographic Gluten Free Small Cakes Index
Equipment in my kitchen that I use to make Gluten Free Easter Cupcakes
- Cupcake baking trays
- Kitchen scales
- Measuring spoons
- Electric hand whisk
- Mixing Bowls
- Silicone spoon/Spatula
- Wire rack
- Stand mixer
- Candy thermometer
Gluten Free Easter Cupcakes (recipe for chocolate cake)
Key equipment
- Two 12 hole cupcake baking trays
- 24 large cupcake cases
- Oven
- measuring jug
- fork
- small sieve
- kettle
- teaspoons
- silicone/wooden spoon or spatula
Ingredients
Chocolate Sponge
- 280 g plain white gluten free flour blend eg. Gluten Free Alchemist Mix A – See NOTES
- 1 ½ tsp xanthan gum
- 1 ½ tsp bicarbonate of soda
- 2 tsp GF baking powder (level)
- ½ tsp fine sea salt
- 360 ml/g milk dairy free if necessary
- 1 ½ tbsp white wine vinegar
- 60 g cocoa powder
- 115 ml/g boiling water
- 160 g butter (or good quality dairy free alternative) softened
- 420 g caster sugar
- 3 large eggs At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 ½ tsp vanilla extract
- 160 g ground almonds (almond meal)
Instructions
- Line two x 12-hole cupcake tins with cupcake cases (large).
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, xanthan gum, bicarbonate of soda, baking powder, and salt. TIP : weigh into an airtight container and shake well to blend. Set aside.
- Weigh or measure the milk into a jug and add the white wine vinegar. Stir thoroughly and leave to stand at room temperature for 10 to 15 minutes, until it has a slightly curdled appearance. This will make 'buttermilk'
- Sift the cocoa powder into a small bowl. Add the boiling water a little at a time, gently stirring through until you have a smooth paste. Set aside.
- In a large bowl, cream the butter with the sugar using an electric whisk until pale and fluffy.
- Break the eggs into a small bowl and beat with a fork to blend, before gradually adding a little at a time to the butter mixture, beating thoroughly between each addition.
- Add the vanilla extract and cocoa paste and beat again, until smooth and well-blended.
- Gently fold in the ground almonds using a large spoon or spatula.
- Finally add and fold through the dry ingredients and milk mixture, alternating a little dry followed by a little 'buttermilk' (about a third of each at a time). Fold gently to ensure as much air remains as possible and stop when the ingredients are JUST amalgamated to avoid over-mixing.
- Spoon the mixture equally into the cupcake cases (about half to two-thirds full) and smooth the tops with the back of a teaspoon.
- Bake for 15-20 minutes until a skewer comes out clean and the tops are soft and spring back.
- Remove from the oven and leave to cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely before decorating.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Italian Buttercream (Vanilla or Orange)
Key equipment
- measuring jug
- hob
- heavy-based medium saucepan
- candy thermometer
- stand mixer
- sharp knife
- additional small mixing bowl
- cake spatula
Ingredients
- 135 g caster sugar
- ½ tbsp additional caster sugar keep separate
- 60 ml/g water
- 2 large egg whites room temperature
- ¼ tsp fine sea salt
- 360 g unsalted butter room temperature – cut into small cubes
- 2 tsp vanilla extract
Divide mix in half at stage instructed below and add :
- 1 tsp For Vanilla Buttercream : additional Vanilla Extract added
- 1½ tsp For Orange Buttercream : add 1½ teaspoons orange extract (or to taste) + a drop of red and yellow food dye (to desired colour)
Instructions
- Put the water and 135g sugar in a small heavy-based saucepan and stir.
- Using a candy thermometer, heat the mixture to 240⁰ F, without stirring.
- Meanwhile, whisk the egg whites and salt using a stand mixer at medium-high speed until frothy.
- Add he remaining 1 tablespoon sugar to the egg whites and whisk until soft peaks form. Turn the mixer off and leave to stand until the sugar mixture has reached temperature.
- When the sugar mix reaches 240⁰ F, set the mixer to run at medium speed and slowly drizzle the sugar mixture down the inside of the bowl, into the egg whites.
- When all the sugar is added, continue to whisk until the mixture is cool (approx. 10 minutes).
- When cool, continue to whisk at medium speed and add the butter about 1 tablespoon at a time, allowing each to fully incorporate before adding more.
- Divide the mixture into two halves.
- Add the flavourings (vanilla/orange oil etc.) and colouring and mix to combine.
- Hand beat with a spoon to remove any last air-bubbles before spreading on your cakes.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Mint or Strawberry Butter Icing (Frosting)
Key equipment
- hob
- Small saucepan
- electric hand whisk or stand mixer
Ingredients
- 125 g unsalted butter (or dairy free alternative) softened
- 1 tsp vanilla extract
- 250 g icing sugar
Divide mix in half at stage instructed below and add :
- ¼ tsp For Mint Butter Icing : peppermint extract + a couple of drops green food dye (to desired colour) + a little milk to loosen if necessary
- 2 tbsp (approx) For Strawberry Butter Icing : add approx 2 tablespoons strawberry sauce Recipe below + extra icing sugar if too soft
Strawberry Sauce
- 20 ml/g water
- 1 tsp corn flour (starch)
- 15 g caster sugar
- 90 g strawberries (hulled weight) sliced
Instructions
Strawberry Sauce – make first (will make a little more than needed, but is delicious drizzled over ice cream or pancakes)
- Mix the water and corn flour in a saucepan.
- Add the sugar and strawberries and heat gently, stirring, until the mixture begins to simmer.
- Continue to simmer for about 3 minutes until the mixture becomes clear and thickens slightly.
- Remove from the heat and blend to produce a smooth puree.
- Allow to cool completely and refrigerate until ready to use.
Butter Icing/Frosting
- Beat the butter until smooth.
- Gradually add and beat in the icing sugar and vanilla extract until light and fluffy.
- Divide the mixture into two halves.
- Add and beat in flavourings and colours (for each half).
- Add a little milk or extra icing sugar (if needed) to achieve desired consistency.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Easter Cupcakes shared with :
- Full Plate Thursday #479 with Miz Helen’s Country Cottage
- Creative Muster #379 with Fluster Buster
- Over The Moon #219 with Marilyn’s Treats and Eclectic Red Barn
- What’s for Dinner #247 with The Lazy Gastronome
Previously Shared with Love Cake with Jibber Jabber; Bake of the Week with Mummy Mishaps and Casa Costello; Fiesta Friday #269 with Angie, Frugal Hausfrau and Ai Made It For You
My daughter would love these cupcakes! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I’m training with SportMe home workout app, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
A good chocolate cupcake recipe is a must at any time but especially when topped with mini eggs!
Absolutely Ness! x
These look delicious – fantastic for Easter chocfest!
Thank you x
Squidgy, chocolatey and delicious, I'm a gonna….. These are super cute and sound super delicious. I too am addicted to all things chocolate so am like a pig in wotsit at Easter!! Thank you for bringing these cuties to #BakingCrumbs
You're so welcome Jenny… Me too. Anything chocolate and I'm swooning! x
Beautiful pastel coloured cupcakes for everyone to enjoy!
Thank you Janice. I certainly hope so xx
They're so pretty and perfect for easter!
Thank you Kat xx
They look delicious and so so pretty Kate! I love all different flavours and delicate pastel colours of buttercream too – they go so well with mini eggs 🙂 Perfect Easter treat if you ask me! Thank you for sharing these with #BakingCrumbs! 🙂 x
They look delicious and so so pretty Kate! I love all different flavours and delicate pastel colours of buttercream too – they go so well with mini eggs 🙂 Perfect Easter treat if you ask me! Thank you for sharing these with #BakingCrumbs! 🙂 x
Thank you Jo. It may rate as my prettiest bake! Always happy to share though xx
These sound delicious and I love how colourful they are with the different flavoured icings!
Thank you Corina. Easter isn't Easter without chocolate AND pretty! x
ohh another yummy chocolate easter bake these look so pretty. Thank you for linking to #CookBlogShare
Yes…. afraid so…. ANOTHER yummy chocolate Easter bake. Definitely that time of year! x
How nice to have an option at the Easter dinner – holidays can be hard and now there's no reason to not have a wonderful treat!
Absolutely! Coeliacs should never have to miss out. We certainly make sure we never do xx
Oh I am right there with you on the chocolate addiction. I guess I could blame the postnatal hormones, but I was a chocoholic pre-baby so haha. This is great! I'm recently gluten-free so I have a lot to learn from you 🙂 Thanks for sharing at this week's Fiesta Friday!
Ha! Yes…. blame the hormones whatever went before, I say….
I hope that you find the blog helpful in your gluten free journey! Good luck and just shout if there's anything I can help with x