Gluten Free Chocolate Cupcakes with SunButter Frosting

Deliciously moist and food allergy friendly, these Gluten Free Chocolate Cupcakes with SunButter Frosting are the perfectly safe way to celebrate Food Allergy Awareness Week, or any fun occasion in your life!

Tree Nut Free, Peanut Free, Soy Free, Egg Free, Dairy Free option

Disclosure: This post is sponsored by SunButter, however, like always, all opinions are my own. Thank you for supporting the brands that make CitNutritionally.com possible! 🙂

Happy Food Allergy Awareness Week!

As I shared at the beginning of the month, living with food allergies is serious. I’m so grateful to have this platform to raise awareness about food allergies, not only for myself, but also for my clients and everyone out there with food allergies.

I could go on and on telling you about the 15 million individuals living with food allergies, the increasing prevalence of food allergies, and the fact that there is no cure…

But if you or someone you know (hi there!) has food allergies, you know all of that. So I want to celebrate food allergies this week with a recipe that is SAFE!

Because there really is no better feeling than truly feeling safe and comforted when eating. Ya know what I mean?

And these Gluten Free Chocolate Cupcakes with SunButter Frosting do just that… even if it’s a mouthful to say!

As someone living with severe food allergies, true desserts don’t come around here often simply because I usually have to DIY to feel safe. Sure, I eat a spoonful of SunButter with allergy-safe chocolate chips (almost nightly… try it… SO GOOD!), but since I don’t trust most bakeries (thank you cross-contamination), indulgent desserts, like a slice of cake or even cuter – a cupcake – don’t happen all that often!

That’s why I’m such a fan of SunButter. SunButter takes food allergies seriously. They created a product that’s the solution to so many families coping with peanut and tree nut allergies.

But even more than that, SunButter is a nutritious and delicious nut butter alternative so you can switch things up and vary your nutrient intake! Yup, even cupcakes can have some serious nutritious benefits too!

Compared to peanut butter or almond butter, SunButter has about the same amount of protein, fiber, and iron, but more vitamin E and magnesium. Plus, it’s totally delicious! I can’t tell you how many people without food allergies I’ve turned on to it! My personal favorite is the No Sugar Added (I have an auto-order from Thrive Market so we never run low)!

So when I set you to design this celebratory recipe, I wanted to include SunButter in a fun way, but also make the recipe free from as many common food allergens as I could.

The cupcakes are free from the top 8 major food allergies (tree nuts, peanuts, eggs, wheat, soy, fish, shellfish, and milk). Here’s how…

I used buckwheat flour as the base of this recipe. Despite having the word “wheat” in its name, buckwheat is naturally gluten free, and therefore wheat-free.

Instead of dairy, I used a milk alternative and oil. I used coconut oil, but according to the FDA, coconut oil is a tree nut. If you’re allergic (check with your allergist), you can swap in any mild-tasting vegetable oil.

Surprisingly, this recipe was super simple to make egg-free! At first I tried a version with an egg substitute (like flax), but found that it just wasn’t needed. Voila – free from the top 8 food allergens!

For the frosting, I kept things SUPER simple. To make a traditional SunButter-infused buttercream, I did use real butter. HOWEVER, if you are intolerant to dairy, you can easily use any of the substitutions on the market these days.

I then just added SunButter and some powdered sugar and BAM – addicting frosting!

I know you just want a bite… 😉

These Gluten Free Chocolate Cupcakes with SunButter Frosting are…

• 100% Nut Free & Peanut Free
• Chocolatey
• Made with 100% whole grains
• Food allergy friendly
• Gluten Free
• Vegan
• Safe for school treats!

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Print

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Gluten Free Chocolate Cupcakes with SunButter Frosting

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 10-12 cupcakes

Ingredients

For the cupcakes:
• 1 1/4 cups buckwheat flour
• 1/2 cup + 3 tablespoons unsweetened cocoa powder
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup non-dairy milk alternative (I tested this recipe using both Ripple milk and coconut milk)
• 1/4 cup coffee
• 1/4 cup vegetable or coconut oil
• 1/3 cup pure maple syrup
For the frosting:
• 1/2 cup SunButter
• 1 stick butter or non-dairy alternative, if needed, softened
• 2 tablespoons powdered sugar

Instructions

For the cupcakes:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
2. Add buckwheat flour, cocoa powder, baking powder, and salt to a large bowl. Whisk together to combine.
3. Add non-dairy milk, coffee, oil, and maple syrup and mix just until combined. Do not overmix.
4. Pour the batter into the lined muffin tins, until about 3/4 of the way full.
5. Bake at 350°F for 15-18 minutes, or until an inserted toothpick comes out clean.
6. Let cupcakes cool completely prior to frosting.
For the frosting:
7. While the cupcakes are cooling, prepare your frosting.
8. In a medium-sized bowl, using an electric mixer, beat the SunButter, butter, and powdered sugar together until well combined.

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How will you be celebrating Food Allergy Awareness Week? Comment below to let me know!
XO