Wrapping up my Easter Baking for 2026, I decided to make these two variations on Gluten Free cupcakes. OK, technically it is only one flavor of cupcake (chocolate) but then decorated with two variations of GF frosting and decorations (that are also gluten free and I got them off Etsy). You could also make these “regular” by just swapping out the GF flour with the King Arthur AP Flour. I have found their “measure to measure” GF flour is a pretty great match for my recipes. They are cute and delicious it wrapped up this year’s Easter eating nicely. :
Ingredients
for the cupcakes
3/4 cup + 2 tablespoons King Arthur GF flour (Bob’s Red Mill is also good here)
1/2 cup cocoa powder spoon and level to measure
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon espresso powder (optional but recommended)
2/3 cup white sugar
1/4 cup light brown sugar
2 eggs at room temperature
2 teaspoons vanilla extract
1/3 cup vegetable oil
2/3 cup hot brewed coffee
for the chocolate buttercream frosting
1/2 cup unsalted butter softened to room temperature
2-3 tablespoons milk
2 teaspoons vanilla
1/2 cup cocoa powder or more to taste
2-3 cups powdered sugar
chocolate, marizpan or fondant carrots as decoration
for the vanilla cream cheese frosting
8 ounce package cream cheese
1/2 cup unsalted butter, softened to room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
You will also need green or brown cupcake liners, and white or “Eastery” cupcake liners
Directions
Heat the oven to 350F, line a muffin tray with liners and set aside.
Whisk together all dry ingredients in a large bowl. Using a stand or hand mixer, beat in all wet ingredients on medium speed until well combined. Add in dry ingredients and continue beating for 2 minutes. The batter will be on the thinner side, but not too runny.
Use a cookie disher or large spoon, divide the batter in 12 lined cupcake tins, filling about 3/4 of the way full. Bake on center rack of the oven for 18-24 minutes. Check at 18 minutes and if a toothpick comes out clean, remove from the oven. They will continue to cook slightly as they sit, so careful not to over bake because this will dry out the cupcake. Remove from the oven and let cool in the pan for about 10-15 minutes, then transfer to a wire rack to finish cooling.
To make the buttercream, beat the room temperature butter with an electric mixer until fluffy. Beat in the cocoa powder. Beat in 2 cups of powdered sugar, then beat in 2 tbsp of milk and vanilla. If you want the frosting more chocolatey, you can sub some of the sugar for more cocoa, or vice versa for less chocolate. If the frosting is too thin, beat in a bit more sugar, too thick add more milk until it reaches your desired consistency. Frost with piping tips or keep it simple and use a knife! Add a carrot or two to make it Easter festive.
For the vanilla frosting, in a mixing bowl, beat together the cream cheese and softened butter until smooth and creamy. Gradually mix in the powdered sugar and vanilla extract until well combined. Frost the cupcakes, Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting using a spatula or piping bag for a decorative touch. Add bunny ear decorations.
