Easter is a time to enjoy family, friends and your favorite childhood treats. But can individuals with food sensitivities or allergies still have an Easter favorite, like Reese’s Peanut Butter Cups? You can have something even better if you are willing to make this copycat version: Reese’s Sunbutter Cupcakes.

These cupcakes not only remind you of Reese’s PB Cups but are adaptable to accommodate most food sensitivities. For instance, you can use whatever seed or nut butter or type of flour that works for you.

Here’s what you need for five cupcakes:

1 T. pumpkin puree or applesauce (unsweetened)
3 T. almond flour or gluten-free flour of your choice
1 T. sunbutter, peanut butter or alternative of your choice
½ tsp. baking soda
½ tsp. apple cider vinegar
Dash of salt
½ tsp. cinnamon
½ tsp. powdered stevia or alternative sweetener, to taste
1 egg or egg substitute
¼ cup yogurt or milk of choice

Here’s what you do:

Preheat the oven to 400 degrees. Line five cells of a muffin pan with cupcake wrappers. Mix all the ingredients in a food processor. Pour the batter in the cupcake liners. Bake for approximately 15 minutes. Remove to cool.

In the meantime, prepare the filling and icing. Use an additional ¼ cup sunbutter, peanut butter or alternative of your choice, and mix with 1 T. softened coconut oil and 1 T. milk of choice. Pour this thickened mixture into a small Ziploc bag. Press the mixture to the bottom of the bag and remove most of the air before zipping the bag closed. Use a pair of scissors to snip off one corner of the Ziploc to make a substitute “pastry bag.”

Once the cupcakes are cooled, use a knife to make a small hole in the middle of each cupcake. Fill each hole with the sunbutter/peanut butter filling. Use the remaining filling as icing for the top of each cupcake.

As an option, you can decorate the tops of your cupcakes with Copycat Reese’s Eggs.

Here’s what you need:

¼ cup sunbutter or alternative
2-3 dates, softened
1 T. softened coconut oil
2 T. cocoa + 2 T. coconut oil
Stevia or 2 T. agave or maple syrup

Mix the first three ingredients in a food processor. If too sticky, place in the refrigerator to firm up slightly. Shape the dough into 6-8 tiny egg shapes. Freeze for an hour or so on a plate lined with wax paper. Mix the cocoa and additional coconut oil plus sweetener to make the chocolate coating. Once the eggs are frozen, dip one at a time into the coating and freeze. Place one or two finished eggs on the top of each cupcake.