Delicious homemade Classic Gluten-Free Vanilla Cupcakes that are vegan, top-8 allergy-free, & sugar-free! When you need a simple dessert recipe everyone will love and never know is “free-from”! A soft and fluffy cake with a simple “buttercream” frosting; it’s time to celebrate!
One of the BIGGEST requests I get from celiacs is for a simple, no-fuss vanilla cupcake recipe. Nothing fancy, nothing hard, just a go-to recipe for birthdays, parties, etc. Something easy to customize if they want, but ultimately just delicious, easy, and no-fail. It took me a few tries, but I finally nailed a PERFECT gluten-free cake and a super easy vegan buttercream frosting to go with it. These vanilla cupcakes are completely allergy-free and sugar-free too. They do not taste like it though! I also knew vanilla cupcakes HAD to be part of the “back-to-school” remake series.
I was pretty shocked and disheartened over the last few years to read about “banning” cupcakes from school classroom birthdays and holiday parties. As a food allergy and celiac advocate, I can understand that argument. When I was in elementary school, the kids that had allergies (barely anyone “back then”), would eat something else or skip it. It was never a big deal. Everyone brought in cupcakes or brownies for their birthdays. EVERYONE. It was such a fun treat to have and never disruptive to the class.
If you had extra cupcakes leftover, you were allowed to skip recess, take a friend with you, and go around the school to other teacher’s and administrators classrooms and offices to give out the rest of your treat (in exchange for a little cheap “toy” (like the ones you’d get in goodie bags). Yes, I went to a very small school, but it was part of the culture and…childhood! But not, only like 10 years later, sweet in school is such a taboo thing. Things have changed so much in the last few years; even I feel it and I’m still a “kid”.
Maybe 20 times a year you get a little cupcake during snack time? I don’t think that’s a bad thing. School sucks. These little fun “changes” to the daily grind are what make school bearable for kids. It’s a simple way to celebrate a child’s birthday; what’s the big deal? But that’s where food allergies can come in and I also think there is a great opportunity in these moments. If your child does have a food allergy or celiac: gluten, soy, egg, dairy, nut, peanuts, etc, why not take this special day of celebration to educate the class ON food allergies? Bake these cupcakes, bring them into the class, and then make a fun presentation about why these cupcakes are safe for (specified child) to eat. They are allergy-free; even though (specified child) has an allergy to (specified allergen), they CAN eat (this specified treat; doesn’t have to be these cupcakes), because they are (free-from allergen).
And just because someone has allergies to certain “ingredients”, does not mean they can’t still eat all types of food…they just need to be made in other, special ways! And as long and you bake up a delicious treat (like these gluten-free, vegan, allergy-free vanilla cupcakes), I think you can get any little kid on-board with eating an allergen-free treat! I mean, have you ever met a kid that turned down a dessert when offered? I don’t think so! Hey, you can even brag to the other parents and teachers that your cupcakes are sugar-free too 😉 Win, win, win!
Classic Gluten-Free Vanilla Cupcakes
- Cupcake Batter:
- 2 Cups Gluten-Free 1-to-1 Baking Flour
- ¾ Cup Erythritol
- 3 Tsp Ener-G Egg Replacer
- 1 Tsp Baking Powder
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1¼ Cup Unsweetened Non-Dairy Milk
- Vanilla Buttercream Frosting:
- 1 Stick Melt (Vegan Butter)
- 3 Cups Powdered Erythritol
- 1 Tsp Water
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
- Allergy-Free Natural Sprinklz (to top)
- Preheat the oven to 375°F.
- In a large mixing bowl combine all cupcake batter ingredients, adding the milk last. Mix well for a non-clumpy cake batter.
- Line a standard muffin/cupcake pan with 9-12 liners and add about 2-3 tablespoons of the cupcake batter to each.
- Bake in the oven for 18-22 minutes.
- To make the frosting, soften the butter stick slightly and mix together with the other frosting ingredients until you get a thick, creamy, white frosting.
- Allow the cupcakes to cool and using a pastry bag*, frost the cooled cupcakes. Top with sprinklz to finish.
So simple, so easy, so tasty, so allergy-free! It took me a few tries, but I finally nailed a classic gluten-free vanilla cupcake recipe WITH frosting that I’m proud of! Depending on how much batter you use for each cupcake (I said 2-3 tablespoons) you may get 9-12 cupcakes. I had different results for a few of my batches (I don’t measure the batter out exact, but I got 12 most times!) Now, if I was still in grade school…I’d be forcing my mom to make some of these cupcakes with me so I could show off the yummy “free-from” food that CAN be created and savored! Cheers to allergy-free treats!
So tell me:
+ If you’re a parent of little ones, are they allowed to bring in birthday treats? Where do you stand?
+ For those of us without kids, what was your favorite treat to bring in for your birthday? I think my mom usually did brownies!
Other 2017 “Back-To-School” Remakes:
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