White Easter Egg Cupcakes - Better Batter Gluten Free Flour

White Easter Egg Cupcakes

How about serving some of these cute cupcakes this Easter? The white chocolate buttercream is totally velvety, sweet, and makes a nice nest for the chocolate shavings and candy eggs. Check out the directions for shortcut version using our Yes You Can cake mix.

white easter egg cupcakes


Have a Yes You Can Vanilla Bean Cake Mix on hand? If so, take a short cut and use your box mix in place of the ingredients for the cupcakes below, following the directions on the back of the box (omitting the powdered sugar and sprinkles packets).
For the cupcakes:
  •  1 2/3 c (scant 7 oz) Better Batter All-Purpose Flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c (1 stick) unsalted butter, melted
  • 3/4 c granulated sugar
  • 3/4 c whole milk
  • 1/4 c plain yogurt or sour cream
  • 2 tsp vanilla
  • 2 egg whites
For the white chocolate buttercream:
  • 2/3 cup (4 oz) white chocolate chips, melted and cooled
  • 5 oz cream cheese, room temperature
  • 3 Tbl unsalted butter, room temperature
  • 1/2 tsp vanilla
  • 1 3/4 c Better Batter Corn-Free Powdered Sugar
  • 1-2 Tbl milk, optional for thinning buttercream
For the garnish:
  • 1  oz chunk of chocolate for making chocolate curls
  • Hershey’s egg-shaped candy coasted chocolates


I used a standard muffin pan for these cupcakes, but go miniature and use a mini muffin pan!  No matter the size, these cupcakes are best when you use paper liners. See the instructions for baking times for mini cupcakes.


Preheat and prepare. Preheat the oven to 350 degrees. Line a standard muffin pan with 12 paper liners or or make up to 4 dozen mini muffins using a smaller pan. Set aside.

Mix the dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.

Mix the wet ingredients. In a medium mixing bowl, whisk together the melted butter, sugar, milk, yogurt or sour cream, and vanilla. Add the wet ingredients to the dry mixture and mix until just combined. Set aside.

Whip the egg whites. With a stand mixer and the whisk attachment or a handheld electric mixer and a medium bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter being careful not to deflate the egg whites, until combined. Spoon the batter into the paper liners. I like using a standard ice cream scoop or a mini cookie scoop.

Bake. Bake the standard size cupcakes for 16-18 minutes or until a toothpick inserted in the center comes out clean. Mini cupcakes bake for 8-10 minutes. Cool completely on a wire rack before adding frosting and garnish.

Prepare the buttercream. While the cupcakes are cooling, prepare this frosting. Melt the white chocolate in the microwave on low in 30 second increments, stirring frequently, until completely melted. Let the chocolate cool about 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the softened cream cheese and butter together on medium speed for 1- minutes. Add cooled chocolate and vanilla and beat one additional minute. Beat in the powdered sugar 1/2 cup at a time, mixing until light and fluffy, about 3 minutes on high speed. If the buttercream is too stiff for piping, add milk 1 tablespoon at a time to thin slightly. Scoop into a piping bag or zip top bag with the corner trimmed off. Pipe onto the cupcakes.

Garnish. Use a vegetable peeler to shave the chocolate into long strips or curls. Sprinkle over piped frosting and top with chocolate candies. Store in the refrigerator if not eating within 24 hours. Allow cupcakes to come to room temperature 30-60 minutes before serving. Makes 12 standard size cupcakes or 48 mini cupcakes.


Adapted from Garnish & Glaze

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