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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!
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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.
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!,
I’m thinking to make 2 four inch pans–how would i alter the quantity for these ingredients?
For those who used this recipe for a cake rather than cupcakes: What did you put the batter in to bake it? Did you use all the batter? Did you change baking time or temp? Thanks!
Just made this for a smash cake I’m making. It was enough for 2 layers of 4in cake pan and 3 cupcakes. Delicious and super moist.
Im making the frosting tomorrow.
How long did you cook these for when you put in the 4 inch rounds? I’m planning on using this recipe for my daughter in October but wanted to make her a small cake instead of a cupcake.
Okay, so I’ll admit that I didn’t have high hopes for these cupcakes to be good. I figured they’d be dry or a weird texture (I’m brand new to baking with coconut flour since I just switched my family over from gluten free to grain free), but I wanted to insure my daughter’s celebration of a first birthday would not be an unhealthy start into sweets, along with not triggering anyone else’s allergies. These cupcakes were amazing. Moist, super tasty, texture like regular white flour cupcakes from my childhood. My 1 year old didn’t really get into them (I think the texture of a cupcake, being so different from the steamed fruits and veggies she’s used to was just not to her liking), but the lithe 7 kids, plus my husband and I, scarfed them up! Thanks for sharing this great recipe. Will be used and shared over and over again.
I have made the pumpkin version with less eggs (but then again i get farm fresh eggs from friends and they are quite large) I have used only 4 eggs and they come out fantastic. Are your recipes using 6 medium eggs?
In baking, most recipes assume that you will use “large” eggs. However, your eggs from a farm may be larger than the store-bought eggs that are labeled “large.”
Megan!
I just wanted to say a big THANK YOU for this recipe! I tested it out on my nephew’s first birthday today using the recipe as a smash cake and then making cup cakes for everyone too! It was a HUGE success! I was able to get a small, two layered cake and 4 cup cakes out of one batch of batter. This was such a great alternative to any other smash cake recipes or ideas for a first birthday! I’m going to be using it with my daughter in a couple of months too!
Thanks again! We’ve loved all of your recipes!
Could you bake these in a 8 or 9″ round cake pan instead to make a cake instead of cupcakes? Would that alter cooking time at all?
Yes, I think if you filled a 9-inch pan it would need to bake for about 35-40 minutes.
great thank you so much for your quick response! I will try this, we’re celebrating my boy’s 1st birthday this weekend 🙂
Hi – I’m thinking of using this recipe for my son’s first birthday, but I have one of those giant cupcake, 10 cup capacity pans. Do you know how I would alter the recipe to accommodate that size? Thanks.
I never did the smash cake, seems point less, cakes cost to much money to just make a mess out it andd I am not a fan of messy babies or kids and sugar. I felt no pressure to do so either. I actually feel better when I do things others don’t agree with, makes feel feel good about myself for some reason. These look heavenly. I am not a fan of eggs, and 6 eggs!?! Yikes!!!! ButI am giving it a shot any way, sticking them in the oven now and hoping for the best. here goes…..
I will share this with a friend who I believe will be super interested in making these for her daughter! Also, I’m looking forward to making them for family & friends, as well. Btw, I’m curious, what is grated or sprinkled on top of some of the cupcakes in your photos? Thank you!
The sprinkles are freeze dried banana slices!