Allergy-Free Vanilla Cupcakes

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Mixer

These allergy-free vanilla cupcakes come from the Sweet Debbie's Organic Treats cookbook.

I am not a great baker, and don't enjoy baking, and I'd never used powdered erythritol before. So, I was learning new tricks making this recipe.

And Debbie's book is full of them. Having a son with multiple food allergies has made Debbie an expert in developing fool-proof allergy-free baked treats that more than hold their own against their conventional sugar-laden counterparts, and she shares her top tips for allergy-free staples; frosting, mixing, wrapping, and sweetening techniques; allergy-free must-have kitchen tools; homemade seed butters; and her famous gluten free flour mix that is used in the recipes.

Then there's the incredible recipes: salted caramel apple muffins, cosmic chocolate chip cookies, blueberry streusel donut holes, lemon parsnipannies, blondies with roots, antioxidant blast bars, fudgy fig-a-mama-jig bars, acai berry truffles, mutligrain loafer, potato pizza pin wheels, and mini bagels.

Debbie's cookbook is a great way to sample the delights that Hollywood's A List (like Gwyneth Paltrow) rave about. Ray Romano calls her "a culinary genius". Her bakery is the go-to place for allergy-free muffins. brownies, cookies, cupcakes, donut holes, and breads. Even people who don't have allergies to gluten, dairy, eggs, nuts, and soy are fans of Debbie's delights because they are made with whole food ingredients and are healthier than traditional baked foods without all of the refined sugar. Debbie uses healthy oils like coconut oil and grapeseed oil instead of butters or vegan spreads, and combines sweeteners for a beautiful depth of flavor.

Give these cupcakes a go and let me know what you think.

Get your copy of Sweet Debbie's Organic Cupcakes.

Allergy-Free Vanilla Cupcakes

Allergy-Free Vanilla Cupcakes

Makes 12 cupcakes45 MINS



  1. Preheat the oven to 325 F. Line a standard 12-cup cupcake tin with paper cups.
  2. To make the cupcakes, mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
  3. Whisk together the flour, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
  4. Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and stir until it is absorbed and the batter is smooth. Stir in the yogurt and vanilla bean seeds until well combined.
  5. Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
  6. Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 15 to 16 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the cupcake tin from front to back halfway through baking.
  7. Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.
  8. To make the vanilla frosting, mix together the powdered erythritol and warm vanilla rice milk in a medium-size bowl. Add the coconut oil and salt and stir until smooth and well incorporated. Stir in the vanilla bean seeds.
  9. Frost the completely cooled cupcakes.
  10. Keep the unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the fridge for about 4 weeks if stored in an airtight container.

Nutritional info per serving (1 cupcake): 190 calories, 9g total fat, 0.0mg cholesterol, 22g carbohydrates, 130mg sodium, 2g fiber, 2g protein, 6g sugars




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