Gluten Free Cupcakes for Spring

These small batch free cupcakes for spring are easy to make gluten free with measure for measure flour! This is a small batch cupcake recipe that makes six cupcakes so you won't be swamped with more cupcakes than you want your kids eating.

I hope you enjoy these tasty, easy cupcakes for Easter. =)

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As frequent readers know, I love sharing gluten free recipes. Although I generally prefer using non-wheat substitutes like plantain and oatmeal, these Easter cupcakes feature a measure for measure style flour to make the result more "normal" when compared to baked goods made with wheat.

I'm also a fan of smaller batch treats so there aren't quite so many sitting around the house. =)

You can use "regular" wheat flour, instead, if you don't need to make your cupcakes gluten free. I recommend King Arthur All Purpose Organic.

Why You'll Love These small Batch Cupcakes

• These are super quick and easy vanilla cupcakes that you can whip up in just a few minutes.

• The small batch size makes this recipe perfect for Easter basket treats or making sure you don't have too many cupcakes sitting around the house tempting you with their tastiness.

• These cupcakes are easy to make gluten free with measure for measure flour or "normal" with your favorite flour.

• Kids will love the pastel colors and enjoy making them with you in the kitchen.

Gluten Free Spring cupcake Ingredients

For the cupcakes:

• ¼ cup (55g) softened butter

• ¼ cup (55g) sugar

• 1 egg

• 1 teaspoon vanilla extract

• ½ cup (55g) gluten free measure for measure flour
  • You can also use "regular" flour. I recommend King Arthur Organic All Purpose flour.

• 1 teaspoon baking powder

• 1 tablespoon milk

For the icing:

• ⅓ cup softened butter

• 1 cup powdered sugar

• 1 drop gel food coloring (per color)

• 1 teaspoon milk (optional)

• Sprinkles, optional

Gel food coloring is better suited to making buttercream icing than water-based grocery store food colorings. They're what I used on our beautiful wedding cake and these small batch wedding anniversary cupcakes.

I prefer to use sprinkles with natural colors instead of artificial ones.

How to make small batch Easter cupcakes

Preheat your oven to 350ºF and line a muffin tin with cupcake liners. I like to use the If you Care brand because they're unbleached and compostable.

In a bowl, cream together softened butter and sugar until light and fluffy. This is easiest with a powered mixer or stand mixer, but can be done by hand.

Add an egg and vanilla extract, then gradually incorporate the flour and baking powder. Finally, mix in the milk.

Spoon the batter into the prepared muffin tin, filling each cup about halfway.

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

For the icing, beat the softened butter until creamy and fluffy. Slowly add powdered sugar, and if needed, incorporate a splash of milk to achieve the desired consistency.

Divide the icing into three bowls and add a drop of food coloring to each bowl. Transfer each colored icing into a piping bag with a star nozzle.

If you don't have a nozzle or icing bag, you can put it in a zip top sandwich bag and cut the corner off. You won't get the icing pattern as shown in the pictures, but you can "pipe" it on.

Alternatively, you can frost your cupcakes with a spatula.

Once the cupcakes are cooled, pipe the colored icing onto each cupcake in a swirl pattern. (Or use a flat spatula or back of a knife or spoon to frost your cupcakes.)

Finish by sprinkling cupcakes with your favorite sprinkles, if desired.

Serve and enjoy!

Don't get butter all over your pone! Grab the free printable for this recipe using the card below:

I hope you enjoy these gluten free vanilla cupcakes for spring. make sure to check out more dessert recipes below: