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!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 24

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	856.4 grams (856.4g)

Amount per serving	% Daily Value*
Calories	2554

Total Fat 99.30g	127%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2199mg	96%
Total Carbohydrate 435.00g	158%
Dietary Fiber 14.40g	51%
Total Sugars 245.60g
Protein 13.30g	27%

Vitamin D 75IU	375%
Calcium 373mg	29%
Iron 6mg	33%
Potassium 1056mg	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.

Source of Calories

Fat: 33.3%

Protein: 2.0%

Carbs: 64.8%