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30-Min Mini Easter Egg Cupcakes using Oat Flour

33 min
GF Gluten-Free DF Dairy-Free VG Vegetarian NF Nut-Free
by: Lindsay Grimes
March 26, 2022 (Updated: October 28, 2022)
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This is a side view of a vanilla cupcake with the liner peeled back. The cupcake sits on a light grey surface with more cupcakes blurred in the background. The cupcake is topped with vanilla frosting, light green coconut, and candy eggs.
Easter Egg Cupcakes are a delicious and festive spring treat perfect for any Easter celebration. Topped with coconut nests and candy eggs!

Spring is such a fun time for adorable desserts. Whether you’re getting the fam together for Easter, need a baby shower treat, or are just inspired by the baby birds chirping outside your window, these mini candy egg cupcakes are guaranteed to bring the smiles!

They are light, fluffy, and really fun to make with your family. Made with oat flour (a new favorite of mine!) and topped with buttercream, they’re super simple to decorate!

E

If you’re looking for more baking inspo, I’ve rounded up some of my favorite baking recipes in this post with 50+ Gluten Free Dessert Recipes! If you want to check out more recipes in this flavor profile, browse all my vanilla recipes and coconut recipes!

What are Easter Egg Cupcakes

You know those cupcakes that pop up around Easter time that has a little nest on top with some candy eggs nestled in the middle? They adorable, fun and perfect for any Easter celebration!

Ingredients for Easter Egg Cupcakes

Oat Flour. I’ve been loving oat flour lately because it’s so fluffy and perfect for baking!

Egg. Just one 🙂 I haven’t tested this with a flax egg or egg substitutes so if you do any experimenting, let me know how it goes!

Milk. You can use any milk you like. Dairy milk or your favorite non-dairy milk works too!

Sweetener. For this recipe use a sticky sweetener like honey, maple syrup or agave.

ACV. aka Apple Cider Vinegar. Just a little bitty bit. If you don’t have ACV you can also use regular white vinegar. We’ll let this sit with the milk to create a buttercream vibe.

Oil. Refined coconut oil is my fave because it’s dairy free and doesn’t have a coconut flavor. You can also use melted butter, vegan butter or your favorite vegetable oil.

Vanilla Extract. Just a splash!

Baking Powder, Baking Soda & Salt. For some baking magic.

Frosting. Buttercream, cream cheese frosting, or even store bought frosting works. I like to use a vanilla frosting so the nest and eggs really stand out. Try this Easy Vanilla Buttercream Frosting or this Cream Cheese Icing.

Mini Candy Eggs. Grab your favorite candy eggs! Some candy eggs are filled with caramel or peanut butter so you can really have fun with it. If you want to get out a healthier DIY to make your own eggs out of macadamia nuts, check out this recipe for No Bake Chocolate Birds Nest Cookies.

Shredded Coconut. I typically go for super-fine unsweetened shredded coconut. It makes for the perfect nest.

Food Coloring. Green or yellow is the best for Easter vibes but express your creativity with whatever color you like!

This is an overhead image of ingredients to make vanilla cupcakes with mini easter candy eggs on top. The ingredients are on a white surface.
This is an overhead image of cupcake batter in a glass bowl to the bottom right of the image. The bowl sits on a white surface with white cupcake liners. To the top of the image is a cupcake tin lined with white liners.
This is an overhead image of vanilla cupcakes. Some cupcakes are in the cupcake tin and some are on the white surface at the bottom of the image. The cupcakes are topped with vanilla frosting, sprinkled with green coconut and mini candy eggs. Next to the tin is a small bowl with candy eggs, and another bowl with light green colored coconut. To the bottom right of the image is a plastic piping baggie with vanilla frosting.

How to Make Easter Egg Cupcakes

Mix the dry ingredients together in a large bowl – be sure to sift the oat flour! This makes for the lightest texture.

In a smaller bowl, mix the vinegar and milk. Allow to sit for 2 minutes before adding the other wet ingredients and whisking. This will create a mixture that will serve as a dairy-free buttercream.

Add the wet ingredients to the dry and mix until combined into a thick cupcake batter.

Spoon the batter into muffin liners and bake for 18 minutes or until golden and risen.

Allow the cupcakes to cool completely and then pipe the frosting on top.

Add the coconut and food coloring to a small bowl and stir until the coconut is colorful.

To decorate, sprinkle the colorful coconut around the edge of the cupcakes to create a “nest” effect. Place a few mini eggs into the nest and serve!

This is an overhead image of vanilla cupcakes. Some cupcakes are in the cupcake tin and some are on the white surface at the bottom of the image. The cupcakes are topped with vanilla frosting, sprinkled with green coconut and mini candy eggs.

Ways to Customize these Cupcakes

Switch out the color. I’m using green food coloring for the coconut nest but you can use whatever color you like! You can even color coordinate the nest color and candy egg color to the occasion or party!

Swap the eggs. Don’t have candy eggs? Try mini M&Ms, cookies, or a Reese’s peanut butter egg!

Always chocolate! We’re doing a vanilla cupcake with vanilla icing here but you can make one or both chocolate! Try this Paleo + Vegan Chocolate Frosting!

More Easter Recipes

Moist & Fluffy Gluten Free Coconut Cake (in 30 min!)

No Bake Chocolate Birds Nest Cookies

Beet Pickled Avocado Deviled Eggs

Caramelized Onion Bacon Gruyere Quiche

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a side view of a vanilla cupcake with the liner peeled back. The cupcake sits on a light grey surface with more cupcakes blurred in the background. The cupcake is topped with vanilla frosting, light green coconut, and candy eggs. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian NF Nut-Free

30-Min Mini Easter Egg Cupcakes using Oat Flour

Easter Egg Cupcakes are a delicious and festive spring treat perfect for any Easter celebration. Topped with coconut nests and candy eggs!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 12 minCook: 18 minTotal: 33 min
Print recipe Rate recipe Pin Save recipe
Servings: 10 cupcakes 1x

Ingredients

Dry Ingredients

  • 2 cups sifted oat flour (Kitchen Hack: How to Make Oat Flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 egg
  • 1/3 cup milk (dairy milk, nut milk, or oat milk works)
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 2/3 cup agave nectar, honey or maple syrup
  • 1/4 cup melted refined coconut oil

Topping

  • 1 batch of Easy Vanilla Buttercream Frosting or favorite frosting
  • mini candy eggs
  • super-fine unsweetened shredded coconut
  • green food coloring

Instructions

  1. Preheat the oven to 350F and line a muffin tin with liners.
  2. Mix the dry ingredients together in a large bowl – be sure to sift the oat flour! This makes for the lightest texture.
  3. In a smaller bowl, mix the vinegar and milk. Allow to sit for 2 minutes before adding the other wet ingredients and whisking.
  4. Add the wet ingredients to the dry and mix until combined into a thick cupcake batter.
  5. Spoon the batter into muffin liners and bake for 18 minutes or until golden and risen in the center.
  6. Allow the cupcakes to cool completely before piping the frosting on top.
  7. Place the coconut in a small bowl with the food coloring and mix until the coconut is colorful. 
  8. To decorate, sprinkle the colorful coconut around the edge of the cupcakes to create a “nest” effect. Place a few mini eggs into the nest and serve!

Tips

  • Nutrition facts were calculated without frosting or candy eggs. Be sure to add those in depending what you end up using!
  • Recipe Development + Food Photography by Jessica Reynolds-Corden
    from Jessica Eats.

Nutrition Info:

  • Serving Size: 1 cupcake
  • Calories: 254
  • Sugar: 20.1g
  • Sodium: 192mg
  • Fat: 43.4g
  • Saturated Fat: 9.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 34.3g
  • Fiber: 2.6g
  • Protein: 3.6g
  • Cholesterol: 17mg
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This is a side view of a vanilla cupcake with the liner peeled back. The cupcake sits on a light grey surface with more cupcakes blurred in the background. The cupcake is topped with vanilla frosting, light green coconut, and candy eggs. Text overlay reads "easter egg cupcakes gluten free."
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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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This is a side view of a vanilla cupcake with the liner peeled back. The cupcake sits on a light grey surface with more cupcakes blurred in the background. The cupcake is topped with vanilla frosting, light green coconut, and candy eggs. Text overlay reads "easter egg cupcakes gluten free."