Allergy Free Cupcakes

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These allergy free cupcakes come from the Sweet Debbie’s Organic Treats cookbook. These cupcakes are fantastic vegan and gluten-free treas to serve at a birthday party or celebration. Ice and decorate them however you like.

I am not a great baker, and don’t enjoy baking, and I’d never used powdered erythritol before. So, I was learning new tricks making this recipe.

And Debbie’s book is full of them. Having a son with multiple food allergies has made Debbie an expert in developing fool-proof allergy-free baked treats that more than hold their own against their conventional sugar-laden counterparts, and she shares her top tips for allergy-free staples; frosting, mixing, wrapping, and sweetening techniques; allergy-free must-have kitchen tools; homemade seed butters; and her famous gluten free flour mix that is used in the recipes.

Then there’s the incredible recipes: salted caramel apple muffins, cosmic chocolate chip cookies, blueberry streusel donut holes, lemon parsnipannies, blondies with roots, antioxidant blast bars, fudgy fig-a-mama-jig bars, acai berry truffles, mutligrain loafer, potato pizza pin wheels, and mini bagels.

Debbie’s cookbook is a great way to sample the delights that Hollywood’s A List (like Gwyneth Paltrow) rave about. Ray Romano calls her “a culinary genius”. Her bakery is the go-to place for allergy-free muffins. brownies, cookies, cupcakes, donut holes, and breads. Even people who don’t have allergies to gluten, dairy, eggs, nuts, and soy are fans of Debbie’s delights because they are made with whole food ingredients and are healthier than traditional baked foods without all of the refined sugar. Debbie uses healthy oils like coconut oil and grapeseed oil instead of butters or vegan spreads, and combines sweeteners for a beautiful depth of flavor.

Give these allergy free cupcakes a go and let me know what you think.

Get your copy of Sweet Debbie’s Organic Cupcakes.

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Allergy Free Cupcakes

These allergy free cupcakes are fantastic vegan and gluten-free treat to serve at a birthday party or celebration. Ice and decorate them however you like.

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings 12 cupcakes

Author Tess Masters

Ingredients

cupcakes:

3/4 cup unsweetened plain rice milk
1 teaspoon apple cider vinegar
2 cups all-purpose gluten free flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum
1/4 teaspoon Celtic sea salt
1/4 cup grapeseed oil
1/4 cup coconut nectar
1 tablespoon natural vanilla extract
3/8 teaspoon stevia powder
1/3 cup vegan soy-free plain yogurt
1/2 vanilla bean, cut in half lengthwise and seeds scooped out and reserved

frosting:

2 1/2 cups powdered erythritol
6 tablespoons warm vanilla rice milk
2 tablespoons virgin coconut oil
1/4 teaspoon fine sea salt
1/2 vanilla bean, cut in half lengthwise and seeds scooped out and reserved

Instructions

Preheat the oven to 325 F. Line a standard 12-cup cupcake tin with paper cups.
To make the cupcakes, mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
Whisk together the flour, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and stir until it is absorbed and the batter is smooth. Stir in the yogurt and vanilla bean seeds until well combined.
Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 15 to 16 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking.
Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.
To make the vanilla frosting, mix together the powdered erythritol and warm vanilla rice milk in a medium-size bowl. Add the coconut oil and salt and stir until smooth and well incorporated. Stir in the vanilla bean seeds.
Frost the completely cooled cupcakes.
Keep the unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.
Nutritional info per serving (1 cupcake): 190 calories, 9g total fat, 0.0mg cholesterol, 22g carbohydrates, 130mg sodium, 2g fiber, 2g protein, 6g sugars

Recipe Notes

Recipe from Sweet Debbie's Organic Treats by Debbie Adler published by Harlequin.
Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 13

Meri
March 2, 2014 at 5:03 am

I am thrilled for G/F anything . Thank you! and you break down by carb, fat, fiber, protein… absolutely love it!

Reply
1. The Blender Girl
  September 6, 2014 at 7:09 pm
  
  Wonderful. These cupcakes are delicious.
  
  Reply
Margret
March 19, 2014 at 12:03 am

Looks delicious!

Reply
1. The Blender Girl
  September 6, 2014 at 7:09 pm
  
  These really are delicious.
  
  Reply
Allison @ Clean Wellness
March 21, 2014 at 1:03 pm

Wow! These are beautiful. I’m curious to try the frosting. I’ve never worked with rice milk that way. Great recipe!

Reply
1. The Blender Girl
  September 6, 2014 at 7:09 pm
  
  Yes, make the frosting. It’s amazing.
  
  Reply
Julie Collins
May 24, 2014 at 6:05 pm

Sounds amazing!! And not to sweet, which is nice since you don’t see that too often.

Reply
1. The Blender Girl
  September 6, 2014 at 7:09 pm
  
  I totally agree. Everything has too much sweetener these days.
  
  Reply
The Blender Girl
September 6, 2014 at 7:09 pm

Thankyou! Welcome 🙂

Reply
Doreen Landers
February 15, 2016 at 6:02 am

While I appreciate your recipe for the allergy free vanilla cupcakes, I’d prefer you change the name or include a footnote that if your child has a vanilla allergy the cupcakes could cause extreme discomfort. Allergy free cupcakes is quite misleading when children are involved.

Reply
1. The Blender Girl
  April 16, 2016 at 11:04 pm
  
  Thanks for your feedback. I’m sorry your child has a vanilla allergy. But, in the allergic world, the term allergy-friendly is considered acceptable to use if the recipe is free of the major listed allergens. Vanilla is not one of them, so I didn’t think about it. I will add a note to the recipe.
  
  Reply
Jenna
January 20, 2017 at 10:01 pm

Can we substitute the rice milk with another dairy free milk? If so, what do you recommend?

Reply
1. The Blender Girl
  January 21, 2017 at 4:01 am
  
  I use almond milk, and they turn out great. Enjoy!
  
  Reply