Vegan Easter Egg Cupcakes (Gluten-Free, Allergy-Free)
Delicious vegan and gluten-free Easter cupcakes with a tender crumb, fragrant vanilla, and creamy frostings.
Equipment
- 1 pressure cooker with cupcake insert or safe ramekins
Ingredients
Cupcake Ingredients
- 1 ¾ cup gluten-free baking flour perfect for allergy-free baking
- 1 cup granulated sweetener or preferred granulated sugar
- ½ teaspoon baking powder to help cupcakes rise nice and fluffy
- 1 prepared Bob's Red Mill egg replacement to keep it vegan and moist
- ¾ cup unsweetened non-dairy milk any kind you like
- ⅓ cup neutral oil like canola or sunflower for smooth texture
- 1 ½ teaspoons pure Madagascar Bourbon vanilla extract for warm rich flavor
- 1 batch homemade dairy-free vanilla frosting ready for decorating
- 1 batch homemade dairy-free chocolate frosting ready for decorating
Decorations
- natural food dyes for Easter egg designs
- allergy-free sprinkles for added decoration
- shredded coconut optional
- mini chocolate chips optional
Instructions
Cupcake Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake tin with liners.
- Combine gluten-free baking flour, granulated sweetener, and baking powder in a large mixing bowl.
- In a separate bowl, whisk together the prepared egg replacement, non-dairy milk, neutral oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among cupcake liners, filling them about two-thirds full.
- Bake in the oven for 25-30 minutes, or until a toothpick comes out clean.
- Let cupcakes cool in the tin for 10 minutes, then move to a wire rack to cool completely.
- Frost with homemade dairy-free vanilla frosting, then add chocolate frosting if desired.
- Decorate with natural food dyes, sprinkles, coconut, or chocolate chips.
Notes
Serve these delightful and festive cupcakes as a perfect gluten-free and vegan treat for Easter or any special occasion.