All-Natural, Allergy-Friendly Strawberry Cupcake

strawberry cupcake with lots of candles
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Nutrition Highlights (per serving)

Calories 190
Fat 6g
Carbs 32g
Protein 2g
View All
Total Time 35 min
Prep 20 min, Cook 15 min
Servings 12 (1 cupcake each)

Many people with food allergies (and those who value great food in general) prefer to keep their foods all-natural, avoiding such ingredients as food dye and artificial flavoring. It's also just more fun to make foods from real ingredients, such as fresh strawberries.

That's where these super-pink cupcakes come in. The cupcakes have a kid-friendly strawberry flavor that comes from real, honest-to-goodness strawberries. They're also free of dairy, soy, eggs, nuts, peanuts, and artificial colors and flavors—and are just naturally delicious!

You can make these cupcakes without any food coloring at all, and they'll be slightly pink just from the strawberries in the batter. But the natural food coloring called India Tree creates a deep pink hue that is as lovely to look at as it is to eat.

I like to keep a stash of these cupcakes in my freezer for parties, school events, or other times when treats are handed out.

Ingredients

  • 1 cup whole fresh or frozen (thawed) strawberries, hulled
  • 1/4 cup rice or coconut milk, or other milk substitute
  • 1/3 cup canola oil
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • Natural red food coloring (such as India Tree), optional
  • One recipe dairy-free, soy-free frosting

Preparation

  1. Preheat oven to 350 F. Line cupcake pan with paper liners.
  2. Place strawberries in blender or food processor and blend until smooth. In a large mixing bowl, whisk together the strawberry puree, milk substitute, and oil.
  3. In a separate bowl, mix flour, baking powder, salt, and sugar.
  4. Add dry ingredients to the wet ingredients, whisking just until everything is incorporated. Add food coloring if using and mix gently. Do not over-stir.
  1. Divide batter among 12 cupcake liners. Bake at 350 F for 15 to 18 minutes, or until the top springs back when pressed gently.
  2. Allow cupcakes to cool completely on a cooling rack before frosting.
  3. These cupcakes can be enjoyed right away or frozen for later use. To thaw, microwave for 20 seconds, or just allow to thaw at room temperature. Toss one in a lunchbox for a special lunchtime treat and it will keep the other food cool as it thaws.

All-Natural Food Coloring

India Tree makes natural red, yellow, and blue food colorings, all from vegetable sources (the red comes from beets). If you remember your primary colors from elementary school, you'll realize you can use these three natural food colors to make any color imaginable for your cupcakes. India Tree also makes all-natural sprinkles and other decorations colored with its food dyes, but those products are not allergen-free—they contain both soy and corn.

Nutrition Facts
Servings: 12 (1 cupcake each)
Amount per serving  
Calories 190
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 179mg 8%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Total Sugars 19g  
Includes 17g Added Sugars 34%
Protein 2g  
Vitamin D 0mcg 0%
Calcium 79mg 6%
Iron 1mg 6%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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