Cupcakes make a quick and tasty dessert on any occasion. Cupcakes are individual portions and don't require plates and forks. And they are much easier to bake and decorate than a whole cake! Step up your dessert game with these easy ideas.

1. Bake

Allergy-friendly cake recipes, especially recipes that are free of eggs or wheat, tend to be more crumbly and work better in smaller sizes. What might be a crumbly cake is perfect as a cupcake! Any cake recipe can be made into cupcakes. Reduce the baking time to 18-22 minutes and start checking at the shortest time.

Here are some of our favorite recipes:

• Kathy P's Wacky Cake - This dairy- and egg-free cake can also be made free of wheat and gluten. There are many flavor options such as chocolate, vanilla, orange and spice.
• Starlight Cake - This is just your basic vanilla cake, but it is way better than anything that comes out of a box! It's free of dairy and egg.
• Vegan Zebra Cake - This is a moist cake with a surprise inside. It's free from dairy and egg with wheat- and gluten-free option. It's is not overly sweet or super chocolately either. Instead of vanilla and chocolate, try coloring portions of batter in spring colors.
• Kay's Carrot Cake - This carrot cake is moist, easy, delicious and free of dairy and egg.

Pro tip: Use a spring-loaded scoop to portion cupcake batter.

2. Frost

Ah, frosting... that sweet crowning glory! Buttercream type frostings are easy to make with basic ingredients. Frosting can be spread onto cupcakes or piped on. Piping can be as simple as snipping the corner off a zip-top bag or using a piping tip to create a rosette. Add colored sanding sugar for some sparkle.

Here are some of our favorite recipes:

• Vanilla Silk Frosting - This milk-free buttercream frosting whips up creamy and smooth. Use your favorite margarine.
• Buttercream Frosting - This milk-free buttercream will hold up better in the heat with the addition of shortening.
• Chocolate Buttercream Frosting - Consider this creamy and fudgy chocolate frosting that spreads and pipes smoothly.
• Vegan Cream Cheese Frosting - Here's a tangy "cream cheese" frosting made with a dairy-free alternative. This frosting is too soft to pipe. It pairs great with Kay's Carrot Cake.

Use a small star tip to pipe a spiral with green frosting to look like grass.

3. Decorate

There are a lot of ways to make your cupcakes pop with simple additions.

• There are many seasonally shaped sprinkles available. Read labels carefully and check with manufacturers to verify that a product will be safe for your family.
• Top cupcakes with jelly beans to look like mini Easter eggs.
• Purchase safe chocolates or other candies to place on cupcakes. KFA's Easter Candy Guide has a lot of options sorted by allergen.
• Mold your own chocolates using safe chocolate chips. Craft stores have a variety of silicone and plastic molds that make molded chocolates a snap.
  
  Use any safe chocolate – white, dairy-free "milk" chocolate, or semi-sweet. You can even combine different types to make two-toned decorations. Carefully fill small sections of the mold with one color of chocolate. Let that set up before adding the other color of chocolate.
  
  To add color and shine, apply powdered food color or "luster dust" using a small, dry, food-safe brush.
  
  Melt the chocolate using a double boiler or in the microwave. If using the microwave, be careful not to overheat the chocolate.

Milk-free white chocolate bunny

Make two-toned milk-free chocolates using white and semi-sweet chips. Add color with powdered food coloring or "luster dust."

4. Eat and Enjoy!

Now all that's left is to enjoy your fancy cupcakes with family and friends! Don't tell them they didn't come from a bakery.

What will you create for a fun spring dessert? Show us your photos in the comments below.