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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a mini cupcake tin with 24 liners.
In a large mixing bowl, combine the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Whisk until thoroughly combined.
In another bowl, whisk together the unsweetened applesauce, non-dairy milk, neutral oil, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix.
If using optional dairy-free chocolate chips or sprinkles, gently fold them into the batter.
Using a spoon or small cookie scoop, evenly distribute the batter into the prepared liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
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.
Serve as-is or decorate with allergen-free frosting of your choice. Enjoy!
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2199 mg | 96% | |
| Total Carbohydrate | 435.0 g | 158% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 245.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 373 mg | 29% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
