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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. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian NF Nut-Free

Mini Easter Egg Cupcakes

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

Prep: 15 minCook: 18 minTotal: 33 min
Servings: 10 cupcakes 1x

Ingredients

Dry Ingredients

  • 2 cups sifted 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

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
© The Toasted Pine Nut