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5 from 6 votes

The Perfect 1st Birthday Cupcake

Moist without eggs, and perfectly sweetened so that the vanilla flavor really shines through.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: egg-free vanilla cupcakes, grain-free vanilla cupcakes, maple buttercream frosting
Servings: 12 cupcakes
Author: Renee - www.raisinggenerationnourished.com



  • ½ cup olive oil Butter or coconut oil would work although coconut oil might change the flavor
  • 1 cup whole organic cream If you are dairy free use coconut milk
  • 2 cups unsweetened applesauce
  • 3 TB apple cider vinegar DON’T leave this out – I know it is a strange ingredient and I promise you won’t taste it! It reacts with the baking soda to create the rise!
  • 1 TB vanilla extract
  • ¼ cup maple syrup
  • 1 ¼ cup coconut flour
  • 2 cups tapioca flour
  • ¼ cup Great Lakes cold soluble gelatin the green container – see Tips section for where to get this – this helps with the bind since we aren’t using eggs!
  • 1 TB baking soda
  • 1 tsp sea salt



  • For the cupcakes, literally dump it all in and blend with hand beaters!
  • Scoop the batter into silicone muffin cups and bake at 350 degrees for 30 minutes. Check them around the 25 minute mark in case our ovens run differently.
  • For the frosting you can put everything into a small mixing bowl and beat with handbeaters until smooth. If you want a thinner frosting you can use less tapioca flour.