These gluten-free, dairy-free cupcakes are low in sugar (sweetened with bananas and raspberries!) but taste like PB&J, perfect for celebrating your little one's first birthday. They're more like muffins than cupcakes in some ways, but are light, fluffy, moist, and come with a dairy-free peanut butter buttercream frosting. They are also low in FODMAP!
maybe my background Writing recipes for people with gut issues, but I consider myself the quintessential “that mom” when it comes to feeding sugar to my toddler. I avoided it at all costs until she was a year old. As I was celebrating her first birthday, I wanted to make the ultimate low sugar cupcakes to commemorate the milestone.
exist my first cookbook, I had a recipe for raspberry cupcakes with peanut butter buttercream frosting, so I decided to use that combo as a starting point for my gluten-free, dairy-free cupcakes. By using perfectly ripe bananas to naturally sweeten the cupcakes and dairy-free butter and coconut yogurt to make the peanut butter frosting extra smooth, they'll surprise adults and kids alike!
How to Make Lactose-Free and Dairy-Free Cupcakes
Most cupcake recipes combine butter and milk in the batter to create a light cake sponge. To make these dairy-free cupcakes, the batter is closer to a muffin or gluten-free quick bread recipe. I use coconut oil and Coconut Yogurt Creating a light, moist texture that's creamier than a muffin, but still not as dense and cakey as a regular cupcake.
These swaps are easy to find in most grocery stores now, but if you can't find coconut yogurt, any lactose-free or plant-based yogurt can be substituted. The flavors pair well with the vanilla dairy-free cupcake base, and the tangy flavor complements the raspberries in the batter.
You can easily omit the raspberries for a more traditional dairy-free vanilla cupcake. But I love their rich pop and gorgeous colors (this one Raspberry Plumeria Tart is another favorite!
Gluten-Free Dairy-Free Cupcake Ingredients
Make these Low Sugar Cupcakes
To reduce the granulated sugar in this cupcake recipe, I used the natural sweetness of an overripe banana. You won't notice the flavor too much – raspberries are the main fruit – but aside from the lactose-free yogurt, it does help keep the cupcakes moist.
If you don't have granulated sugar or want to use an all-natural sweetener, you can substitute maple syrup or honey for the sugar. The resulting batter will be a little heavier and more like a muffin than a cupcake.
Gluten Free Cupcake Batter Ingredients
To make these gluten-free, dairy-free cupcakes, I use oat flour. This is the fluffiest option and also delicious. If you don’t have this item in your pantry, here are some suggested swaps.
Substitute all-purpose gluten-free flour (you'll need to use the weight measurement from the recipe).
To make these low-carb cupcakes, you can substitute ½ cup of oat flour for the almond flour. I love the natural oils in almond flour which help keep the batter moist (this Lemon Olive Oil Cake Here’s another great use for it! ). If you don't eat nuts, you can also try substituting 1/2 cup oat flour for the 1/4 cup coconut flour.
How to Make Dairy-Free Buttercream from Peanut Butter:
Since the buttercream has a lighter texture than cream cheese frosting, you have to use some kind of plant-based or lactose-free buttercream. It's just better than the alternatives.
I also think that candy factory sugar is important here, rather than using maple syrup or honey which would weigh down the mixture.
peanut butter and Coconut Yogurt Even without dairy, the cream stays super creamy.
Troubleshooting Dairy-Free Frosting
The only mistake you can make when using this dairy-free frosting is letting the plant-based butter melt. This may cause the frosting to crack. You want to start with room temperature butter, but not so soft that it starts to liquefy.
If you are piping this dairy-free frosting on cupcakes, you will need to transfer it to a piping bag immediately after whipping. If the butter has begun to melt, transfer the piping bag to the refrigerator and chill for 5 to 15 minutes, until the butter is firm enough to form peaks but not so thick that you can't easily push it through the bag.
Once the cupcakes are framed, place them in the refrigerator and take them out 15 minutes before serving to allow them to come to room temperature.
Make These Cupcakes Nut-Free
I know nut allergies are a big problem right now, especially with children. If you want to skip the peanut butter, you can use sunflower butter or tahini instead for creaminess and richness in the frosting.
If you omit the peanut butter and need more flavor, feel free to add more vanilla extract to the frosting. A dash of cinnamon is also delicious.
Keep reading for these Raspberry Cupcakes with Peanut Butter Frosting!
With health and hedonism,
phoebe
Low Sugar Raspberry Cupcakes (Dairy Free + Gluten Free)
portion size 10 to 12 cupcakes
raw material
- 1 Very ripe banana
- 2 big egg
- 1/3 cup granulated sugar
- 2/3 cup Original coconut yogurt
- 1/3 cup coconut oil melted
- 2 teaspoon vanilla
- 1 1/2 cup (170 g) Gluten-free oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup frozen raspberries
For dairy-free frosting:
- 4 ounce Salt-free vegetable cream in room temperature
- ½ cup Creamy Peanut Butter
- 3 spoon Candy Candy Go and try it
- ½ cup Coconut Yogurt
instruct
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Preheat oven to 350 degrees Fahrenheit. Set aside.
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In a large bowl, mash the bananas with the eggs, sugar and coconut yogurt. Beat with hands until smooth. Add coconut oil and vanilla extract until combined.
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Add the oat flour, baking soda, baking powder, and sea salt and stir until the batter is completely combined and smooth.
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Stir in frozen raspberries.
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Divide batter between lined muffin pan cups, filling each cup 3/4 to the top (about 1/4 cup batter each). You may only get 10 cupcakes, depending on the situation.
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Bake the gluten-free cupcakes for 25 to 30 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 10 minutes, then transfer to a rack to cool completely.
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Meanwhile, in a medium mixing bowl, beat dairy-free cream, peanut butter, and powdered sugar with a hand mixer until light and fluffy. Add the yogurt and continue beating the frosting until thick and creamy. Taste for sweetness and add more sugar as needed. I intentionally keep the sugar low.
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Pipe frosting onto cupcakes or spread with spatula. If you're piping this dairy-free frosting on cupcakes, you'll need to transfer it to a piping bag immediately after whipping. If the butter has begun to melt, transfer the piping bag to the refrigerator and chill for 5 to 15 minutes, until the butter is firm enough to form peaks but not so thick that you can't easily push it through the bag.
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Garnish each cupcake with fresh raspberries, if desired.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
