Glutenfreie Oster Cupcakes

Gluten free Easter cupcakes

We have this great recipe for you so that you are perfectly prepared gluten-free for Easter.

For the recipe you need the following ingredients:

For the cupcakes:
150g butter,
2 eggs,
100g cane sugar (or alternative),
300g gluten-free flour mix - organic flour mix ,
1 pinch of salt,
300ml rice milk (note that not all rice milk works well in baking)
2 teaspoons baking powder (10g),
optional lemon or lime juice.
For the topping:
125g light powdered cane sugar,
125g butter in pieces,
275g cream cheese.


Preheat the oven to 180 degrees.

Prepare the muffin cases and place them on the baking sheet.

Mix together the sugar, vanilla, butter and eggs.

Add milk, pinch of salt, gluten-free organic flour mix and baking powder and stir.

Divide the batter between the muffin tins, bake for 30-35 minutes and then allow to cool in the tin. Then decorate the muffins as you like.

american frosting:

Stir in the cream cheese. Then add the butter at room temperature and continue to stir until creamy for about 30-60 seconds. Add the remaining ingredients and stir until well combined.

Then fill part of the frosting into a piping bag with a nozzle and decorate the muffins with it. Repeat the process one by one until they are all decorated. Optionally decorate the frosting with Easter decorations and sprinkles.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.