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Gluten Free Easter CupcakesHappy Easter and Passover to everyone! I hope that everyone travels safely and enjoys time with their friends and family. This week the Sunday Supper group is sharing recipes lovingly prepared and inspired by the holidays of the season. These recipes range from brunch all the way to dessert. I wanted to share some colorful, gluten free cupcakes inspired by the colors of Easter.

I hope you enjoy all of the recipes we’ve prepared!



Savory and Sweet Breads:

Sides and Salads:

Main Dishes:


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Prep Time: 20 minutes
Inactive Prep Time: 20 minutes
Bake Time: 20 minutes
Total Time: 1 hour
Yields: 12 cupcakes
Needs 1 Recipe of citrus buttercream frosting http://glutenfreecrumbley.com/citrus-buttercream-frosting/


1/2 cupbutter, room temperature
1 cupgranulated white sugar
1 tspgluten free vanilla
1 tsplemon zest
45galmond flour
45gpotato starch
25gtapioca flour
70gsweet rice flour
1 1/2 tspxantham gum
1 1/2 tspbaking powder
1/2 cupmilk
1 recipecitrus buttercream frosting
8 dropsfood coloring


  1. Preheat the oven to 350F. Line a muffin pan with baking cups.

  2. In a medium bowl, cream the butter, vanilla, zest, and the sugar.

  3. Beat in the eggs, one at a time.

  4. In a medium bowl, mix together the flours, starch, gum, and powder.

  5. Add the flour blend to the butter mix, and stir until well combined.

  6. Stir in the milk until well combined with the batter.

  7. Distribute the cake batter into the baking cups, and bake for 20 minutes.

  8. Let the cupcakes cool to room temperature.

  9. Stir the coloring into the frosting, and frost the cupcakes.

  1. Liz says:

    Such beautiful, festive cupcakes! Perfect alternative for those who can’t handle gluten. I know you’ve made many people happy today!!! Have a wonderful Easter!

  2. Pingback: Colomba Muffins

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