Gluten-free, Vegan, Soy-Free, Nut-Free Option
My youngest nephew has a laundry list of food allergies, due to a diagnosis of FPIES (Food Protein-Induced Enterocolitis Syndrome) which is a unique type of food allergy that affects the gastrointestinal tract. His list of “safe foods” changes on a regular basis, and to say it’s limited is an understatement. When my sister-in-law mentioned that she would be sticking a candle in an apple slice for his first birthday, I knew just what my next recipe creation would be. Everyone deserves a cupcake on a birthday! Inspired by an oatmeal cookie and an apple spice cake, this cupcake is sure to delight taste buds, both young and old.
Use organic whenever possible
- 3 cups oats (be sure to use certified gluten-free oats)
- 1 red apple, diced (peeled if desired)
- ⅔ cup applesauce
- ½ cup slightly melted peanut butter (substitute sun butter for nut-free option)
- 1 tsp. cinnamon
- 4–5 tablespoons coconut sugar*
- 1 cup non-dairy milk
- Pinch of sea salt
- 2 cups powdered coconut sugar*
- ½ cup peanut butter (substitute sun butter for nut-free option)
- 1–3 cups tablespoons non-dairy milk
- Preheat the oven to 375℉
- In a large bowl, combine the oats, cinnamon, coconut sugar and sea salt.
- Add the apple, applesauce, peanut butter and non-dairy milk and stir to combine.
- Line a 12-cup muffin pan with paper or silicone liners.
- Fill each to the top and press down slightly.
- Bake for 20 minutes, remove from oven and cool in pan for 5 minutes before moving to a cooling rack to cool completely.
- While the cupcakes are cooling, combine powdered sugar and peanut butter in the bowl of an electric mixer. Slowly bring the mixer up to medium low speed, stopping to scrape down the sides as necessary.
- Add non-dairy milk 1 tablespoon at a time until frosting is thick and slightly sticky. Pour frosting into a piping bag or Ziploc bag and store in the fridge until slightly thickened (at least 2 hours).
- When cupcakes are completely cool and frosting has thickened, cut the corner off of the Ziploc bag and pipe a swirl of frosting onto each cupcake.
- Serve at room temperature, or store in the refrigerator to enjoy another day!
*To make powdered coconut sugar, place sugar in a high-speed blender and pulse until finely ground. Alternately, you can use traditional confectioner’s sugar for the frosting and traditional white sugar for the cupcake, if avoiding refined sugar is not necessary for dietary needs or preferences.*