Nut-Free Cupcake Recipes for Every Occasion

Feeling a bit knackered from relentlessly scouring the internet for mouthwatering cupcake recipes that don’t contain a trace of nuts? Because we know so many people battling with nut allergies, we know that hitting your sweet spot whilst dodging those pesky allergens is no picnic.

After significant rummaging around and many an afternoon spent in baking trials – we daresay we’ve cracked it! This piece will nudge you through easy-peasy and absolutely scrumptious cupcake recipes sans nuts yet bursting with flavour.

Ready to embark on this tantalising tea-time adventure?

Key Takeaways

• Vegan and nut-free cupcake recipes are perfect for those following a vegan diet or with nut allergies. They can enjoy delicious flavours like chocolate, vanilla, and lemon without worrying about animal products or nuts.
• Gluten-free and nut-free cupcake recipes provide options for those with dietary restrictions. Carrot cupcakes and pumpkin nut-free cupcakes are just a few examples of tasty treats that are safe for people with allergies.
• Dairy-free and nut-free cupcake recipes offer mouth-watering options for those who need to avoid dairy and nuts. Strawberry and banana nut-free cupcakes are enjoyable choices catering to various dietary needs.

Vegan and Nut-Free Cupcake Recipes

Having a nut allergy and following a vegan diet cannot be easy. There are so many things you cannot eat, but cupcakes are not one of those things! Whether you like chocolate, vanilla, or lemon-flavoured cupcakes, we have a vegan and nut-free recipe ready for you. So wear your kitchen apron and get ready to make the best vegan, nut-free cupcakes you ever tasted!

Vegan and Nut-Free Chocolate Cupcakes Recipe

These decadent chocolate nut-free cupcakes are moist, fluffy, and packed with chocolate flavour. They’re also vegan and nut-free so that everyone can enjoy them! Here is the list of ingredients you’ll need and hot to bake these chocolate cupcakes.

Ingredients

• 1 cup dairy-free milk (such as almond milk, oat milk, or soy milk)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 cups vegan cane sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup vegan butter, softened
• 4 cups powdered sugar
• 1/4 cup cocoa powder
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 175°C. Line a cupcake pan with paper liners.
2. Whisk together dairy-free milk, apple cider vinegar, and vanilla extract in a small bowl. Let it sit for 5 minutes until it is curdled.
3. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Stir in vegetable oil.
6. Fill cupcake liners 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
7. Let cupcakes cool completely before frosting.
8. To make the frosting, cream together vegan butter and powdered sugar until light and fluffy. Beat in cocoa powder, almond milk, and vanilla extract until smooth.
9. Frost-cooled nut-free cupcakes and Bon Appetite!

Vegan and Nut-Free Vanilla Cupcakes

Not a chocolate person? No problem! We have the perfect “no tricks” vegan and nut-free vanilla cupcake recipe right here for you. This recipe is a classic that everyone you know will absolutely love and ask you for more. Here is everything you need:

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 ¼ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsweetened plant-based milk (soy milk, oat milk, or almond milk)
• ½ cup vegetable oil
• 2 tablespoons vanilla extract
• 1 tablespoon apple cider vinegar
• 1 cup vegan butter, softened
• 3-4 cups powdered sugar
• 2 tablespoons unsweetened plant-based milk (soy milk, oat milk, or almond milk)
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 175°C. Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Whisk together plant-based milk, oil, vanilla extract, and apple cider vinegar in a separate bowl. Let it sit for 5 minutes until it is slightly thickened.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
5. Fill the prepared muffin cups ¾ full with batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
7. Let cupcakes cool completely on a wire rack before frosting.
8. In a large bowl, beat vegan butter until light and fluffy.
9. Gradually add powdered sugar, alternating with plant-based milk, beating until smooth and light.
10. Stir in vanilla extract until combined.
11. Adjust sweetness to your preference by adding more powdered sugar or frosting consistency by adding more plant-based milk.
12. Frost-cooled cupcakes, and enjoy!

Vegan and Nut-Free Lemon Cupcakes

Some people like a little tang with sugar; we are those people. Lemon cupcakes are so simple yet so delicious and a total crowd-pleaser! They make it seem like you spend hours and hours perfecting your nut-free cupcakes, but the truth is, it’s so much easier than that!

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegan butter, softened
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1 cup vegan powdered sugar
• 3 tablespoons vegan butter, softened
• 1-2 tablespoons unsweetened almond milk
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 175°C. Line a standard muffin tin with paper liners.
2. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
3. In a separate bowl, cream together vegan butter and sugar until light and fluffy. Beat in applesauce, vanilla extract, and lemon zest.
4. Alternatively, add the dry ingredients and almond milk to the wet ingredients, beating until combined. Do not overmix.
5. Stir in fresh lemon juice until just incorporated.
6. Divide batter evenly among the prepared muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
8. Let cupcakes cool completely in the pan on a wire rack before frosting.
9. In a medium bowl, cream together vegan butter and powdered sugar until light and fluffy.
10. Beat in almond milk, lemon juice, and lemon zest until the frosting reaches the desired consistency. Add more almond milk if needed for a thinner frosting.
11. Frost-cooled cupcakes, and enjoy!

Gluten-Free and Nut-Free Cupcake Recipes

What about people who are allergic to both nuts and gluten, you ask? Well, that is absolutely no problem at all! They can still enjoy a delicious cupcake without any risks. All you have to do is follow the gluten- and nut-free recipes below.

Gluten-Free and Nut-Free Carrot Cupcakes

These delicious and moist carrot nut-free cupcakes are perfect for anyone with gluten or nut allergies. They are made with a gluten-free flour and almond milk blend and topped with a creamy dairy-free frosting. They’re healthy and allergy-free, so dig in!

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1/2 cup unsweetened applesauce
• 1 cup vegan cream cheese, softened
• 1/2 cup vegan butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped carrots (optional)

Instructions

1. Preheat oven to 175°C. Line a muffin tin with 12 paper liners.
2. Whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
3. Whisk together the sugar, oil, eggs, vanilla extract, carrots, and applesauce until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fill the prepared muffin cups 3/4 full with batter.
6. Bake for 20-22 minutes or until a toothpick inserted into the centre comes out clean.
7. Let the cupcakes cool completely in the pan on a wire rack before frosting.
8. Cream the vegan cheese and butter until light and fluffy to make the frosting.
9. Add the powdered sugar and vanilla extract and beat until smooth.
10. If desired, stir in the chopped carrots.
11. Frost the cooled cupcakes and enjoy!

Gluten-Free and Nut-Free Pumpkin Cupcakes

These delicious and moist pumpkin cupcakes are perfect for anyone with gluten or nut allergies. They are made with a blend of gluten-free flour and dairy-free milk and topped with a creamy maple frosting that is vegan and nut-free. Ready for pumpkin season? Let’s go!

Ingredients

• 1 1/2 cups gluten-free flour blend (such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
• 1/2 cup tapioca flour
• 1/2 cup brown rice flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup dairy-free milk (such as almond milk or oat milk)

Instructions

1. Preheat oven to 175°C. Line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the gluten-free flour blend, tapioca flour, brown rice flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
3. Whisk together the sugar, applesauce, oil, eggs, vanilla extract, pumpkin puree, and dairy-free milk until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fill the prepared muffin cups 3/4 full with batter.
6. Bake for 20-22 minutes or until a toothpick inserted into the centre comes out clean.
7. Let the cupcakes cool completely in the pan on a wire rack before frosting.
8. Cream the vegan cheese and butter until light and fluffy to make the frosting.
9. Add the powdered sugar, maple syrup, and vanilla extract and beat until smooth.
10. If desired, stir in the chopped pecans.

Dairy-Free and Nut-Free Cupcake Recipes

Dairy- and nut-free cupcakes are a delicious and inclusive treat that everyone can enjoy. Made with alternative ingredients such as plant-based milk, nut-free flour, and vegan butter, these nut-free cupcakes are full of flavour and moisture without causing any unfortunate accidents to your lactose-intolerant guest.

httpss://www.youtube.com/watch?v=RbI9tSlMJyc

Dairy-Free and Nut-Free Strawberry Cupcakes

When it’s strawberry season, you must make the best out of those adorable small and delicious fruits! Being lactose-intolerant and having a nut allergy might keep you away from most store-bought items, but it will not keep you away from your own kitchen! Here is a tasty recipe for strawberry cupcakes that you can make:

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1/2 cup brown rice flour
• 1/2 cup tapioca starch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegan butter, softened
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup unsweetened applesauce
• 1 cup fresh strawberries, mashed
• 1/2 cup dairy-free milk (such as almond milk or oat milk)
• 1 cup vegan cream cheese, softened
• 1/2 cup vegan butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup fresh strawberries, mashed
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 175°C. Line a muffin tin with 12 paper liners.
2. Whisk together the gluten-free flour blend, brown rice flour, tapioca starch, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, cream the sugar, vegan butter, and eggs together until light and fluffy. Beat in the vanilla extract, applesauce, mashed strawberries, and dairy-free milk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Fill the prepared muffin cups 3/4 full with batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
7. Let the cupcakes cool completely in the pan on a wire rack before frosting.
8. Cream the vegan cheese and butter until light and fluffy to make the frosting.
9. Add the powdered sugar, vanilla extract, and mashed strawberries and beat until smooth.
10. If desired, stir in the chopped walnuts.
11. Frost the cooled cupcakes and enjoy!

Dairy-Free and Nut-Free Banana Cupcakes

These moist and flavorful banana nut-free cupcakes are perfect for anyone with dietary restrictions, as they are entirely dairy-free and nut-free. Topped with a fluffy and delicious vegan vanilla frosting, they’re sure to become a favourite treat for all!

Ingredients

• 1 ¾ cups gluten-free flour blend (such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup mashed ripe bananas (about 3 large bananas)
• ½ cup unsweetened applesauce
• ¼ cup melted vegan butter or coconut oil
• ⅓ cup maple syrup
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ¼ cup dairy-free milk (such as almond milk or oat milk)
• 1 cup vegan cream cheese, softened
• ½ cup vegan butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons dairy-free milk (such as almond milk or oat milk)

Instructions

1. Preheat oven to 175°C. Line a muffin tin with 12 paper liners.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. Combine mashed bananas, applesauce, melted butter or coconut oil, maple syrup, beaten eggs, vanilla extract, and dairy-free milk in a separate bowl.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Divide batter evenly among prepared muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
7. Let cupcakes cool completely before frosting.
8. Mix vegan cream cheese and butter until light and fluffy to make the frosting.
9. Gradually add powdered sugar, vanilla extract, and dairy-free milk, beating until the frosting reaches the desired consistency.
10. Frost-cooled cupcakes, and enjoy!

Our final tip is to be careful when buying any ingredients as someone with a nut allergy. Sometimes, nuts are included deep into the ingredient list, and it’s hard to spot! Once you have all your appropriate ingredients, you can start baking those amazing cupcakes for your family, a school bake sale, or your friends. Baking is fun, and no one, not even those with nut allergies, should miss the enjoyment of it!

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