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!
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!
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!
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!
Try 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!
- 2 cups sifted oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 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
- 1 batch of Easy Vanilla Buttercream Frosting or favorite frosting
- mini candy eggs
- super-fine unsweetened shredded coconut
- green food coloring
- Preheat the oven to 350F and line a muffin tin with liners.
- 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.
- 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 in the center.
- Allow the cupcakes to cool completely before piping the frosting on top.
- Place the coconut in a small bowl with the food coloring and mix 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!
- 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.
- 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