This post may contain affiliate links. Please read my disclosure and privacy policy.
If you’ve ever been to a first birthday party, you know that a “smash cake” is usually on the menu.
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.
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.
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
- 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
Nutrition
Per serving: Calories 123, Carbohydrates: 19, Protein: 5, Fat: 3
Recipe 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.
My favorite cupcake is the chia latte from Sprinkles. Soo good! While I don’t have kids, I’ve help make 3 of my nieces and nephew’s smash cake. I think my nephew was the best. He picked his whole min-cake up and smooshed it against his face!
Like so many, I offered the “smash cake” to both my girls at their first birthday — keeping in mind, up to this point they had been 100% nursing, so never had any food prior too!
I felt guilty, as though, really Laura, you’re going to give them this loaded in refined sugar cake as their first food? But I guess I just felt pressure and the whole right of passage thing.
How much better our these little cupcakes! Love this idea. And I can still get a traditional cake for those who want that but next time baby will have these. Thanks for sharing!!
There’s totally pressure to do the smash cake! I’m not sure these cupcakes would pass the adult taste-test (though I do like them myself), but my son LOVES these. He prefers them without the frosting though… he doesn’t like getting his hands messy. Ha!
This is perfect timing! My daughter turns 1 in a few weeks and I was going to make her a (paleo) hummingbird cake (like I did for my oldest, but it wasn’t Paleo). I will have to try these as well. It always breaks my heart when I go to kid’s parties and see the brightly colored cakes filled with sugar 🙁 My motto with my oldest was, if I wouldn’t feed it to her, why should I eat it? A bit extreme maybe, but like you, I want to feed my kids to the best of my ability…until they can decided for themselves to eat junk 😉
Happy birthday to your little one!
Here’s that hummingbird cake recipe, if you’re curious (maybe leave out the syrup):
http://friskylemon.com/2012/10/11/coconut-flour-hummingbird-cake/
This recipe looks wonderful! My daughter’s first birthday was two days before her open heart surgery, so I had to be extra careful with what she ate. I made her a really bland muffin with baby food for the frosting. It was pretty gross, but she liked it. 🙂 Haha. I wish I had this recipe back then! I’m definitely going to use it for my son’s first birthday in a couple of months. Some of my friends have done the traditional smash cake. Most of the time, the babies would just play with it. My nephew ate an incredible amount though and was pretty cranky. I guess it depends on the baby. 🙂 Thank you for all of your creative, delicious recipes, and Happy Birthday to your little man!
Sounds/looks amazing! Any substitutions for the eggs?
Check out the other recipe suggestions I mention at the top of this post if you need an egg-free option. I wouldn’t recommend substituting the eggs in this particular recipe.
How do you make the frosting. I so want to try these.
The recipe is linked above: https://detoxinista.com/2013/05/easy-coconut-whipped-cream/
Do you think this would work to make a large “smash” cake instead of cupcakes?
Thanks for sharing! My daughter’s 1st birthday is coming up and I’ve been looking for a better alternative to traditional cake. Did your son enjoy his birthday cupcake?
He loves the cupcakes! He’s not a fan of the frosting, but he pretty much turns his nose up at anything that makes his hands messy lately.
I’m so glad you’re sharing all this baby food experience with us! I will definitely be utilizing it when I start having children!
This post comes at the perfect time! Our little one has her first birthday next month and I love that I won’t have to look too far for a healthy option for her. We want to celebrate without artificial dyes, white flour, sugar, etc.Turning one shouldn’t mean introducing their clean little bodies to a world of junk. I loved following your blog as I was pregnant, as well. Thanks so much for sharing healthy recipes with our family and so many others!
What a great idea! I have always thought it to be odd to give such a small child so much unintroduced food in one sitting!
This is fantastic! After nursing exclusively nursing my 4 boys, I felt terrible buying into the messy sugar-laden cake ‘tradition’. Thanks for the reminder (I’m due in March)!