These school-safe cupcakes are free of top 9 allergens
- - These school-safe cupcakes are free of top 9 allergens
February 9, 2026 at 11:05 PM
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None (Scripps News)
Looking for a cupcake that’s safe to share at school and loved by kids? These cupcakes are free from all nine of the top food allergens, making them a worry-free option for classrooms, parties and playdates.
Scripps News food and wellness contributor Jessica DeLuise, PA-C, shows us how to make them.
Allergen-free chocolate cupcakes Yields about 12 cupcakes
1 cup certified GF and allergen-free all-purpose flour
¼ cup cocoa powder (unsweetened)
½ tsp baking soda
1/3 cup monkfruit preferred granulated sweetener
¼ tsp salt
½ cup pumpkin puree
¼ cup maple syrup
¼ cup olive oil
¾ cup water
1 tsp vanilla extract
1 tsp apple cider vinegar
Frosting:
2 cans full-fat coconut milk, chilled overnight
2-3 tbsp maple syrup or sweetener of choice
1 tsp vanilla extract
Optional: Allergen-friendly chocolate chips or sprinkles
Instructions:
Preheat the oven to 350°F and line a muffin tin with paper liners (or use a non-stick pan).
In a large bowl, whisk together oat flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk applesauce, maple syrup, oil, water, vanilla, and vinegar.
Pour wet ingredients into dry ingredients and stir until just combined.
Divide batter evenly among cupcake liners, filling about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool completely before frosting.
For the frosting, scoop the solid coconut cream from the chilled can into a mixing bowl.
Add sweetener and vanilla.
Whip with a hand mixer or in a stand mixer for 1–2 minutes until light and fluffy.
Frost cooled cupcakes and chill until ready to serve.
Add toppings if desired.
Source: “AOL Breaking”
