When Amiyrah of 4 Hats and Frugal shared her Cadbury Creme Egg Cupcakes on Facebook recently, I knew I had to make a gluten-free version. In fact, some friends and I had just been discussing the idea when Amiyrah’s photo came up in my Facebook feed. I took up the challenge.
Since I don’t have a go-to gluten-free chocolate cupcake recipe yet, I decided to use my gluten-free coconut cupcake recipe passed along to me by a friend a few years ago. I modified the original recipe and morphed it into other recipes like gluten-free apple streusel muffins and gluten-free blueberry muffins. Even better, my kids like the recipe, a lot.
These gluten-free Cadbury Egg Cupcakes are super easy to make even for those new to gluten-free baking. I buy Bob’s Red Mill Organic Coconut Flour in bulk through Amazon’s Subscribe and Save program, and store the unused flour in the freezer to keep it fresh. If you’re new to coconut flour, it is fibrous which means it can clear out your system. I never had that issue, probably because I eat a lot of fiber in the form of fruits and vegetables and drink a lot of water and coffee.
To replace the Ritz crackers in Amiyrah’s recipe, I went with Blue Diamond Almond Nut-Thins which I found in the gluten-free section at Target. I have to warn you these crackers are addictive by themselves. My 5 year old and I scarfed down the rest of the box by the end of the next day.
Unfortunately, I couldn’t find the Cadbury Easter Mini Creme Eggs at my local Target or Giant. I went with the regular Cadbury eggs and made sure I covered them well with the top layer of cupcake batter.
When baking with coconut flour, use Reynolds Aluminum foil baking cups to prevent the batter from sticking to the cupcake wrappers. I usually pick up a box or 2 at the store and reuse the white paper liners for regular muffins and cupcakes giving me more bang for my frugal dollar.
Gluten-Free Cadbury Egg Cupcakes
Gluten Free Vanilla Cupcakes (makes 12)
Seven Minute White Icing
Cadbury Easter Creme Eggs or Cadbury Easter Caramel Eggs
Blue Diamond Almond Nut-Thins Cracker Snacks, Hint of Sea Salt Nut, 4.25-Ounce Boxes (Pack of 12) (available for Subscribe and Save program)
Reynolds Aluminum foil baking cups
Using a 1 tablespoon cookie dough scoop place 2 scoops of the cupcake batter in each pan. Place the Cadbury egg on top and push down into the batter. Then cover with 2 more scoops of cupcake batter.
Bake at 400 degrees for 15 minutes. When the Cadbury Egg cupcakes are completely cooled, ice them with the 7 minute frosting.