Allergen Free Mini Cupcakes
Delight in the sweet simplicity of Allergen-Free Mini Cupcakes—light, fluffy bites of heaven crafted to cater to virtually every dietary need. These moist, gluten-free treats are also dairy-free, nut-free, and egg-free, making them the ultimate inclusive dessert for any gathering. Made with wholesome ingredients like gluten-free flour, unsweetened applesauce, and non-dairy milk, these cupcakes are naturally sweetened with coconut sugar for a subtle caramel-like flavor. Whether you fold in allergen-free chocolate chips or top them with your favorite dairy-free frosting, these quick and easy mini cupcakes—ready in just over 30 minutes—are perfect for birthdays, school parties, or whenever you need a safe yet satisfying sweet treat. Ideal for those with food allergies or sensitivities, these cupcakes prove that everyone can indulge without compromise!
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Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.75 cups Coconut sugar (or granulated sugar)
- 0.5 cups Unsweetened applesauce
- 0.75 cups Non-dairy milk (e.g., oat milk or rice milk)
- 0.25 cups Neutral oil (e.g., sunflower oil or avocado oil)
- 1 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Optional: Dairy-free chocolate chips or sprinkles (ensure allergen-free)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a mini cupcake tin with 24 liners.
Step 2
In a large mixing bowl, combine the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Whisk until thoroughly combined.
Step 3
In another bowl, whisk together the unsweetened applesauce, non-dairy milk, neutral oil, and vanilla extract.
Step 4
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Step 5
If using optional dairy-free chocolate chips or sprinkles, gently fold them into the batter.
Step 6
Using a spoon or small cookie scoop, evenly distribute the batter into the prepared liners, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Step 8
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve as-is or decorate with allergen-free frosting of your choice. Enjoy!
Nutrition Facts
| Serving size | (856.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2554.3 |
| Total Fat 99.3g | 0% |
| Saturated Fat 25.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2198.9mg | 0% |
| Total Carbohydrate 435.0g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 245.6g | |
| Protein 13.3g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 372.9mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1055.9mg | 0% |
Source of Calories