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.

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.

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

4.80 from 25 votes

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

prep10 mins cook30 mins total40 mins

Servings:12

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

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.

Nutrition

Calories: 123kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 158mg | Potassium: 84mg | Fiber: 3g | Sugar: 13g | Vitamin A: 150IU | Calcium: 30mg | Iron: 1.6mg

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: Applesauce Cupcakes

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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.

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