Easter has always been a big deal in my family.
Growing up, my mom would fill the kitchen with pastel colors and sweet treats that felt like little gifts.
Now that I bake for my gluten-free crew, I wanted to create something special that combines the whimsy of Easter with a focus on health.
These Easter Chick Cupcakes are as fun to make as they are to eat, and they’re free of gluten without sacrificing flavor. Whether you’re baking with kids or just feeling festive, these cupcakes are a treat that’ll make your Easter celebration extra sweet.
Tips for Maximum Flavor
- Use Fresh Ingredients: Fresh eggs and good-quality butter make a world of difference.
- Fluff the Flour: Measure gluten-free flour by spooning it into the cup, then leveling it off with a knife.
- Frosting Texture: If the frosting seems stiff, add more cream a teaspoon at a time.
Variations & Substitutions
- Dairy-Free Option: Use vegan butter and almond milk with vinegar instead of buttermilk.
- Egg-Free Option: Substitute eggs with ¼ cup unsweetened applesauce per egg.
- Nut-Free Option: Check that your flour blend and other ingredients are nut-free.
Serving Suggestions
Place your cupcakes on a pastel platter or tiered tray for a stunning Easter dessert display. Sprinkle edible glitter or use decorative picks for an extra festive touch. These cupcakes pair perfectly with a cup of herbal tea or freshly squeezed lemonade.

Gluten-Free Easter Chick Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Adorable gluten-free cupcakes decorated like Easter chicks, perfect for festive gatherings and safe for those avoiding gluten.
Ingredients
For the Cupcakes:
- 1 ¾ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1)
- 1 cup granulated sugar
- ½ teaspoon xanthan gum (skip if your flour mix already has it)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ¾ cup buttermilk (or almond milk with 1 teaspoon vinegar for dairy-free)
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream (or dairy-free milk for a lighter texture)
- 1 teaspoon vanilla extract
- Yellow gel food coloring
For Decoration:
- Orange candy melts or mini jellybeans (for beaks)
- Mini chocolate chips or black frosting (for eyes)
- Yellow coconut flakes (optional for texture)
Instructions
- Prep and Preheat: Set your oven to 350°F. Line a 12-cup muffin tin with Easter-themed cupcake liners.
- Dry Ingredients: In a large bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, beat the butter and sugar together until light and fluffy. Mix in the eggs one at a time, then stir in the vanilla.
- Combine: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix until just combined (don’t overmix).
- Bake: Fill cupcake liners 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean. Let them cool completely.
- Frosting: Beat the butter until creamy. Gradually add powdered sugar, then mix in vanilla and cream until smooth. Tint with yellow gel food coloring.
- Decorate: Frost each cupcake with a dome shape. Add mini chocolate chips for eyes, orange candies for beaks, and optional coconut flakes for a feathery look.
Notes
For dairy-free or egg-free options, see substitutions in the recipe.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg