The Best Allergy-Friendly Chocolate Birthday Cupcakes

Servings: 12

Ingredients

• 2 tablespoons ground flaxseed
• 1 cup plus 5 tablespoons water, divided
• 2 cups gluten-free flour
• 1½ cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ teaspoon xanthan gum (omit if using gluten-free flour that contains it)
• 12 tablespoons (1½ sticks) vegan butter
• ½ cup applesauce
• ⅓ cup cocoa powder (see note)
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 F. Grease a 12-cup muffin tin or line the cups with cupcake liners. Mix the flaxseed with the 5 tablespoons of water to form 2 flax eggs (vegan egg substitute) and set aside.
2. In a large bowl, add the flour, sugar, baking soda, salt, and xanthan gum. Stir to combine.
3. In a saucepan over medium-low, melt the butter. Add the applesauce, cocoa powder, and remaining 1 cup water. Stir until mixed, and then remove the pan from the heat.
4. Add the vanilla and reserved flax eggs to the pan, and then combine the mixture with the whisked dry ingredients. Stir until smooth.
5. Spoon the batter into the prepared muffin cups. Bake for 15 to 20 minutes, or until the tops spring back when gently pressed.
6. Serve the cooled cupcakes plain or spread with your child’s favorite allergy-free frosting.

Recipe Note

Some cocoa powder may contain traces of dairy. If you aren’t sure, contact the company.

Amazing Allergy-Free Cupcakes

Servings: 12

Ingredients

• 1½ cups gluten-free flour (preferably a type that can be substituted 1-to-1 for regular flour)
• 1 cup sugar
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup full-fat coconut milk (cream part only)
• ½ cup unsweetened applesauce
• 2 tablespoons water
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 F. Grease a 12-cup muffin tin or line the cups with cupcake liners.
2. In a large bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
3. Add the coconut milk, applesauce, water, and vanilla. Using an electric beater, mix the batter until it’s very smooth and starts to get fluffy.
4. Spoon the batter into the prepared cups, filling each. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
5. Serve the cooled cupcakes plain or spread with your child’s favorite allergy-free frosting.

Recipe Note

You can replace the applesauce with mashed banana or canned pumpkin to vary the flavor.

Fluffy Vegan Red Velvet Cupcakes

Servings: 12

Ingredients

• 1 cup dairy-free milk
• 1 teaspoon apple cider vinegar
• 1¼ cups gluten-free flour
• 1 cup granulated sugar
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup neutral oil
• 2¼ tablespoons natural red food coloring
• 2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350 F. Grease a 12-cup muffin tin or line the cups with cupcake liners.
2. In a small bowl, whisk the milk and vinegar. Set aside for 5 to 10 minutes. (It’s OK if the milk curdles.)
3. In a large bowl, add the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir to combine.
4. Whisk the oil, food coloring, and vanilla into the reserved milk and vinegar mixture, then gently mix into the flour blend. Mix until smooth and only some small lumps remain.
5. Fill the cupcake liners two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove each cupcake and place on a cooling rack.
6. Decorate the cooled cupcakes with Vegan Cream Cheese Frosting (recipe follows).

Vegan Cream Cheese Frosting

Ingredients

• 8 ounces vegan cream cheese, at room temperature
• 8 tablespoons (1 stick) vegan shortening or butter, at room temperature
• 1 teaspoon vanilla extract
• 5 cups powdered sugar

Instructions

1. Using an electric or stand-up mixer on medium speed, combine the cream cheese and shortening or butter until smooth.
2. Add the vanilla and slowly add the powdered sugar, 1 cup at a time. Continue mixing until fully incorporated and the frosting is fluffy.

Recipe Notes

• If your gluten-free flour doesn’t contain xanthan gum, add ¾ teaspoon xanthan gum to the flour mixture.
• If you’re nervous about using a store-bought red food dye, you can make your own at home.