Allergen-Free Raspberry Cupcakes Recipe

Name: Allergen-Free Raspberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces fresh raspberries; ¼ cup soymilk; ¼ cup applesauce; 1 teaspoon lemon juice; 1 ½ teaspoons vanilla extract; 1 ½ cups gluten-free flour (mix of choice mine is pretty basic); 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 6 tablespoons vegetable shortening (or substitute shortening of choice); 1 cup brown sugar

Servings: persons

6 ounces fresh raspberries
¼ cup soymilk
¼ cup applesauce
1 teaspoon lemon juice
1 ½ teaspoons vanilla extract
1 ½ cups gluten-free flour (mix of choice mine is pretty basic)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons vegetable shortening (or substitute shortening of choice)
1 cup brown sugar

1
Heat oven to 350 degrees, grease 12 muffin cups.
2
Blend first 5 ingredients (wet ingredients) in small blender, set aside.
3
Combine dry ingredients (flour mix, xanthan gum, baking soda, baking powder and salt), set aside.
4
Cream shortening and brown sugar with hand mixer.
5
add half of flour mixture, beat with hand mixer.
6
add half of pureed wet ingredients, beat with hand mixer.
7
add rest of flour mix, beat with hand mixer
8
add rest of liquid mixture, beat with hand mixer until well incorporated.
9
Pour into muffin cups and bake 20 minutes, or until toothpick inserted in center comes out clean.
10
Cool and frost as desired.
11
I recommend Recipe #510131!
12
:).

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces fresh raspberries, ¼ cup soymilk, ¼ cup applesauce, 1 teaspoon lemon juice, and more.

Yes, Allergen-Free Raspberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Allergen-Free Raspberry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions