First Birthday Applesauce Cupcakes (Grain-free, Dairy-free, Nut-free, Oil-free)


If you’ve ever been to a first birthday party, you know that a “smash cake” is usually on the menu.

applesauce cupcakes

But considering the fact that many babies haven’t been introduced to refined sugar, flour, or dairy before that big day, parents might find themselves with a sick or grouchy child if they offer a traditional birthday cake– let alone give the baby a whole cake to play with!

Of course, I don’t want to make any parents feel badly about giving their baby a traditional birthday cake, because one special day isn’t going to be a huge deal in the grand scheme of things. However, since we don’t want to introduce grains, dairy, or refined sugar to our son yet, we decided to make him a batch of these oil-free applesauce cupcakes to celebrate his big day.

These cupcakes are made with fiber-rich coconut flour, which is generally considered safe for those with nut allergies.* Coconut flour tends to require the structure of eggs, which we had already introduced to our son several weeks prior to his first birthday, but if you need a recipe that is egg-free, you might want to try turning my Buckwheat Banana Bread or Pumpkin Bread recipes into cupcakes for a vegan (and still gluten-free!) option. These cupcakes are sweetened with maple syrup, since we also haven’t introduced honey yet, but if you want a recipe that is free of all added sugar, the banana bread I just mentioned, as well as these Banana Snack Muffins, would make a great option, too.

Topped with Coconut Whipped Cream (we didn’t add any sweetener this time) and a sprinkling dried banana for “sprinkles,” these cupcakes are lower in sugar but still pretty enough to serve your loved ones!

First Birthday Applesauce Cupcakes (Dairy-free, Grain-free, Nut-free, Oil-free)
Makes 12 cupcakes

Ingredients:

3/4 cup coconut flour
6 eggs
3/4 cup maple syrup
1/2 cup unsweetened applesauce
1 teaspoon ground cinnamon
1 teaspoon baking soda

Directions:

Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups (<– my preferred choice).

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.

applesauce cupcakes frosted with coconut whipped cream

These cupcakes can be stored at room temperature, but they will dry out quickly after the first day, so I recommend storing them in a sealed container in the fridge for up to one week. Remove from the fridge 3 hours before serving to bring them back to room temperature. If you want to make them ahead of time, they can even be frozen and then thawed in the fridge overnight. Be sure to frost them just before serving, for best results.

4.64 from 11 votes
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First Birthday Applesauce Cupcakes (Grain-free, Dairy-free, Nut-free)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A healthy cupcake recipe for celebrating a child's first birthday, this recipe is grain-free, dairy-free, oil-free, and nut-free!

Course: Dessert
Servings: 12
Calories: 123 kcal
Author: Detoxinista.com
Ingredients
  • 3/4 cup coconut flour
  • 6 eggs
  • 3/4 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
Instructions
  1. 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!
  2. 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.
  3. 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.
  4. Frost with coconut whipped cream, or another topping of choice.
Recipe Notes

These cupcakes can be stored at room temperature, but they will dry out quickly after the first day, so I recommend storing them in a sealed container in the fridge for up to one week. Remove from the fridge 3 hours before serving to bring them back to room temperature. If you want to make them ahead of time, they can even be frozen and then thawed in the fridge overnight. Be sure to frost them just before serving, for best results.

Notes:

  • I have not tried making this recipe with another sweetener, so you’ll have to experiment if you need an alternative. If you feel comfortable using honey, I’d use slightly less than the amount of maple syrup called for, as honey has a stronger flavor and sweetness. Coconut nectar could also be used as a low-glycemic option.
  • There is no substitute for coconut flour. If you need an alternative, please see the other recipe suggestions I mentioned above.
  • If nut allergies are not an issue, you could also try using my Creamy Cashew Icing as a tasty topping.

*The American College of Allergy, Asthma & Immunology (ACAAI) states: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.” (source)

Reader Feedback: What’s your favorite type of cupcake? If you’re a parent, did you offer your child a smash cake? Our little guy got his own cupcake, but he had no idea what to do with it! Like most new foods that he’s introduced to for the first time, it quickly ended up on our floor.

 

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Comments

Diana

I’m thinking to make 2 four inch pans–how would i alter the quantity for these ingredients?

Monica

I LOVE these! I Made them for my sons birthday, for friends kids birthdays, and even for adults cause they are so simple and good. I’ve made them as a full sized cake too! But…. I always have trouble with the coconut milk whipped cream. No matter how long I leave it in the fridge it never separates, and so I use my hand mixer and mix and mix and mix, but it never really gets solid enough, so ends up running down the sides of the cake. Any tips for me on getting this to work? Thanks!,

Jenny

I just tried this recipe and it turned out too moist…almost too eggy. It tastes delicious but I’m hoping you can help me figure out where I went wrong and how to perfect the texture, it’s almost like French toast that’s a little soggy… Should I add a little more coconut flour?

Sarah

Great recipe! Thanks for sharing. Can I add cacao to make them chocolate? Any ideas how much? Thanks in advance!

richard

are the measuremnets by weight?

Delphine

Hi Megan,

I was wondering if you came up with a biscuit recipe for your son?
Like a teething biscuits for example.

Thank you

Jackie

Could this be made in a 6in pie pan?

Sorena

Hi Megan!
I just did this, and they smell amazing, but they don’t look so good, not fluffy at all, I only use 1/2 of agave syrup because that is the only I have at this moment, do you have any suggestions?

Julia

Hi. My child has eczema and I’ve noticed he has it worse after eggs, so would you happen to help me out as in what to use instead of it?

Delphine

Hi Megan!

I would love to try this recipe but my baby who will turn one soon, has eczema and it seems to be worse whenever I have eggs (I am breastfeeding) or when I give her some (She first had egg when I made these ‘toddler pancake’ of yours).

You said in one of the comments above that one recipe in your cookbook will be without the use of eggs.
I have bought your book (of course! 😉 ) but there is no such recipe.

Can you help me out ?

Thanks a lot

Delphine

Wait a minute!
I might have found… Is it the banana coconut muffin?

Thanks

X

    Megan Gilmore

    Yes, it’s the banana coconut muffin! My son LOVES those, so I hope they’re a hit with your baby, too!

      Delphine

      Thank you very much. I made these but I have to say that they taste just like banana and it is not a big hit so far…. I am going to keep trying though and will be ready for the big day 🙂

LeAnn

Thanks so much for this reciepe! My daughter is very sensitive. She’s allergic to lots of things including milk. I was stressing so bad thinking she wasn’t going to be able to have a cake for her first birthday in a couple of weeks. So glad to find this!

Rachael

I made this recipe as written for my daughter’s 1st birthday. They were delicious! The cupcakes reminded me of apple spice muffins and were a hit with adults and kiddos. Thanks for the great recipe!

Since they were such a hit with my daughter, I was thinking of making them as snacks in a mini muffin pan and adding some shredded veggies. This recipe was my first experience using coconut flour. Do you think adding some veggies would work?

Joanna

Hi! This recipe looks amazing. I would love to use it for my best friend’s baby’s first birthday party. I just had one question, and I know you might not see this since you posted this recipe a year ago, but.. Did you sift the coconut flour before you scooped it? I’ve heard that it should be sifted first, but I didn’t want to assume that it was what you did. Thank you!

    Megan Gilmore

    I am what you call a “lazy cook” so I never do things like sifting! I just scooped it right out of the bag, and then leveled it off with the back of a knife.

Delphine

Hi Megan,
Would you share with us what kind of cake you did for your son’s birthday?

Thank you very much

    Megan Gilmore

    This recipe is what we served for his birthday!

      Delphine

      Thanks Megan, sorry I meant for this second birthday.
      Did you make the banana snack bar?

      Thanks a lot

        Megan Gilmore

        Yes, I made the banana snack cake this year. However, my son doesn’t really like baked goods these days so Austin and I ended up eating it and our son enjoyed his favorite date balls instead. 😉

          Delphine

          I know why, they are delicious, both !!

          Thank you 🙂

jessica

My daughter started daycare after she turned 1 and having a milk allergy has forced me to bring her food to school. A small inconvenience but also a blessing in disguise. I’ve seen what they feed the kids and being European born, I’m not ok with it. With that said, she (now 20 months) gets these little treats every now and again in her lunch box and she LOVES them. Practically inhaled them. Thanks for the great recipe! Look forward to trying many more. Btw, theyre not just for kids….I enjoy the healthy treat too!

Stacy

Hello! I was wondering if this can be made into an actual cake and what size pan would it fit in?
Thank you!!

    Bhrie

    I would also like to know if this can be made into a cake. Size and bake times please!

Erika

I just made these with Coconut Nectar instead of Maple Syrup.
Delicious and moist! My 11 month old likes them, too.
Thtank you!

Bernadette

This looks great! Wondering if I can sweeten this recipe with a ripe banana (or 2), instead of using maple syrup? any thoughts? I’m no baker, so unsure if that would ruin this recipe. Thanks!

Melanie

I made these for my sons first birthday and they were delicious. I added a teaspoon of vanilla paste as well. For the icing I did a cream cheese and maple syrup icing. So yummy! And moist! I think this could easily transform into a carrot cake cake recipe.

Mindy

I’m that “aunt”…the one that makes the elaborate sugar-laden birthday cakes for all my friends’ children. So when my friend asked me to make something gluten-free, low sugar for her son’s first birthday, I almost lost it. Like I was literally at a loss as to what this mean. My brain simply could not compute. Then I found this recipe and while I was skeptical, I made it and everyone, including the birthday boy. This has now become a popular breakfast muffin recipe for when I am invited places. I’m still and will always be “that aunt”, but thanks for the great alternative!

Rochelle

I have been researching how to make an apple pupcake recipe healthy for my guide dog’s birthday, and I haven’t been able to convert the ingredients to accommodate coconut flour. This apple sauce cupcake recipe is just what I’ve been looking for. All the same ingredients with the adapted measurements for coconut flour instead of wheat. Apples are my dog’s favourite, and I know she will just love these. I plan to core the cupcakes and add a bit of apple sauce filling as a bonus flavor burst. I am also planning to fold in some apple chunks before baking, and I hope it still comes out fine. Fingers and paws crossed they will come out delicious. Thank you so much for posting this recipe!

Terri

How long would you bake it for if doing the 4 inch cake pan? Would love to do this for a smash cake! Thank you!!

SuzyK

Could I just make this a small cake?

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