First Birthday Applesauce Cupcakes (Grain-free, Dairy-free, Nut-free)
User Reviews
4.8
First Birthday Applesauce Cupcakes (Grain-free, Dairy-free, Nut-free)
Description
First Birthday Applesauce Cupcakes use coconut flour providing a grain-free base, combined with eggs for structure, and sweetened with maple syrup and unsweetened applesauce for moisture. Ground cinnamon adds subtle spice, while baking soda leavens the batter. The mixture yields a thick batter that bakes into individual cupcakes with soft crumb and slightly firm centers.
The baking temperature and timing ensure the edges achieve light golden color, signaling doneness without drying out the interior. These cupcakes avoid common allergens such as grains, dairy, and nuts, making them suitable for young children or sensitive eaters. Frosting options like coconut whipped cream complement the dairy-free profile.
Ideal for celebrating first birthdays or other occasions needing allergy-conscious treats, these cupcakes can be stored refrigerated to maintain freshness or frozen for make-ahead convenience.
Removing from the fridge a few hours before serving restores softness. Frost just prior to serving to keep the topping fresh and fluffy.
Ingredients
- 3/4 cup coconut flour
- 6 egg
- 3/4 cup maple syrup
- 1/2 cup applesauce unsweetened
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. Measure the coconut flour by scooping the flour directly from the container, then using the back of a knife sweep off the excess, creating a level measurement. (This is also referred to as the "scoop & sweep" method.) It's imperative that you measure the coconut flour correctly, as even an extra teaspoon can throw off the recipe!
- Combine all of the ingredients in a large mixing bowl, and use a whisk to break up any lumps, mixing well until a thick and uniform batter is created.
- Divide the batter into the 12 muffin cups, then bake for 25 to 30 minutes, or until the edges are lightly golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with coconut whipped cream, or another topping of choice.
Notes
- Store cupcakes in a sealed container in the fridge to prevent drying out after the first day.
- Bring refrigerated cupcakes to room temperature for about 3 hours before serving to soften texture.
- These cupcakes freeze well; thaw overnight in the fridge and frost just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 158mg | 7% |
| Potassium | 84mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 150IU | 3% |
| Calcium | 30mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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