Vegan Gluten Free Easter Nest Cupcake Recipe

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This Gluten Free Vegan Easter Nest Cupcake Recipe is a rich chocolate cupcakes topped with chocolate buttercream piped into adorable Easter nests and finished with vegan mini eggs. They’re so soft and fluffy that nobody will guess they’re both gluten free and vegan, making them the perfect Easter bake for sharing with family and friends.

TL;DR

• Soft and fluffy gluten free vegan chocolate cupcakes
• Rich chocolate buttercream piped into Easter nests
• Decorated with vegan mini eggs
• Easy Easter baking recipe for all skill levels
• Perfect for Easter parties and spring celebrations
• Ready in just over 1 hour

Vegan Gluten Free Easter Nest Cupcake Recipe

Ingredients

For the Chocolate Cupcakes

• Gluten free self raising flour
• Caster sugar
• Vegan butter
• Egg replacer
• Cocoa powder
• Soya milk
• Vanilla extract

For the Chocolate Buttercream

• Vegan butter block
• Icing sugar
• Cocoa powder
• Vanilla extract
• Vegan mini eggs

How to Make Gluten Free Vegan Easter Nest Cupcake Recipe

Begin by preheating the oven and lining a cupcake tin with paper cases.

Cream together the vegan butter and caster sugar until light before mixing in the prepared egg replacer. Add half of the flour with the cocoa powder, followed by the soya milk, then mix in the remaining flour until you have a smooth batter.

Divide the mixture evenly between the cupcake cases and bake until the cakes are risen and spring back when lightly pressed. Leave them to cool completely before decorating.

To make the buttercream, beat the vegan butter until soft before gradually mixing in the icing sugar, cocoa powder and vanilla extract until smooth and fluffy.

Pipe a generous swirl onto each cupcake, then add a second ring of buttercream around the outside to create the shape of an Easter nest. Finish by placing three vegan mini eggs into the centre of each nest.

Top Tips

• Allow the cupcakes to cool completely before decorating.
• Use a large open star piping tip for the best nest texture.
• Pipe the outer ring slightly higher than the centre to create a realistic nest shape.
• Add the mini eggs immediately after piping so they stay in place.
• Use room temperature butter for smooth, fluffy buttercream.

Serving Suggestions

These Easter cupcakes are perfect for:

• Easter Sunday dessert
• Easter egg hunts
• Spring parties
• School bake sales
• Afternoon tea
• Homemade Easter gifts

Serve alongside tea, coffee or hot chocolate for an extra-special Easter treat.

Storage

Store the decorated cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For the best texture, allow refrigerated cupcakes to come back to room temperature before serving. The uniced cupcakes can be frozen for up to 3 months.

FAQs

Recipes Similar to Vegan Gluten Free Easter Nest Cupcake Recipe

• Vegan Easter Cookies
• Vegan Carrot Cake
• Vegan Easter Popcorn Bars

Easter Nest Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

25

minutes

Total time

1

hour 

5

minutes

These chocolate Easter nest cupcakes are so tasty and fluffy you wouldn't know they are gluten free and vegan.

Ingredients

• For the Cupcakes

• 150g Gluten Free Self Raising Flour

• 150g Caster Sugar

• 150g Vegan Butter

• No Egg Replacer Powder (2 eggs made up as per instructions on the box)

• 25g Cocoa Powder

• 88ml Soya Milk

• 1 tsp Vanilla Extract

• For the Icing

• 250g Vegan Butter Block

• 500g Icing Sugar

• 50g Cocoa Powder

• 1 tsp Vanilla Extract

• Pack of Mini Eggs (I use Mummy Meegz)

Directions

• For the Cupcakes
• Preheat your oven to 170ºc/340ºf fan and line a 12 hole cupcake tin with cupcake cases.
• Cream together the vegan butter and sugar in a stand mixer or in a bowl using a hand mixer.
• Mix in the egg replacer until fully incorporated.
• Sieve in the cocoa powder and half of the flour. Mix until combined.
• Mix in all of the soya milk then add the remaining flour and mix well.
• Divide the mix evenly into the cupcake cases and bake for 20-25 minutes. Leave to cool.
• For the Icing
• With a hand or stand mixer beat the butter and vanilla extract until soft.
• Sieve in the icing sugar and cocoa powder and mix until combined.
• Use a piping bag with a large open star tip (I use a wilton 6b) to pipe the chocolate icing onto each cupcake in a swirl. Pipe another layer around the edge to make the nest.
• Add three mini egg chocolates to each cupcake.

Comments

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