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    You are in: Home / Recipes / Allergen-Free Mini Cupcakes Recipe
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    Allergen-Free Mini Cupcakes

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    • on November 27, 2010

      I"m always looking for good recipes for my son who is allergic to gluten, egg and dairy. I made these cupcakes for him during the holiday season, so I substituted pumpkin puree for the banana and 1 teaspoon pumkin pie spice for the vanilla. I used a dairy free buttercream frosting on them and my son LOVED them!! I did have some issues with the recipe though. The name says mini cupcakes, but it actually makes 12 full size cupcakes, also I greased the pan, better to be safe than sorry. They were super simple to make and I look forward to baking them many times in the future!!

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    Nutritional Facts for Allergen-Free Mini Cupcakes

    Serving Size: 1 (71 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 452.6
    Calories from Fat 268
    Total Fat 29.8 g
    Saturated Fat 4.0 g
    Cholesterol 0.0 mg
    Sodium 206.2 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 2.9 g
    Sugars 32.5 g
    Protein 1.6 g

    The following items or measurements are not included:

    gluten-free flour

    rice milk


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