St. Patrick’s Day Cupcakes (Egg-free, Dairy-free, Nut-free)

Categories Recipes
Allergy Friendly St. Patrick's Day Cupcakes

A few weeks ago I got the cutest little cupcake stand at Target and wanted to work on a recipe to put it to use! With the cute green color, and knowing that St. Patrick’s Day was around the corner, I decided to work on a cute St. Patrick’s Day cupcake.

Allergy Friendly St. Patrick's Day Cupcakes

When I think of St. Patrick’s Day food, one of my first thoughts is of Lucky Charms cereal. My brothers and I used to love eating this cereal growing up – although we were always hoping for a few more marshmallow charms. Thankfully, this cereal is nut-free, dairy-free, and egg-free, so it was always a tasty option for us!

Allergy Friendly St. Patrick's Day Cupcakes

I can’t remember the last time I enjoyed a bowl of Lucky Charms with soy milk, so it was fun buying a box and getting to share a few bowls of cereal over the next week with Nolan (the hubby).

Allergy Friendly St. Patrick's Day Cupcakes

The cupcakes are my egg-free, dairy-free, nut-free vanilla cupcakes, with my egg-free, dairy-free buttercream frosting. You can decide if you want to dye the batter green, the frosting green, or both! I use McCormick’s Assorted Food Color Dye for my recipes (be careful of Wilton food color dyes – the last time I checked, they had a major food allergy warning including peanuts).

Allergy Friendly St. Patrick's Day Cupcakes

For piping my frosting, I use the Wilton 1M tip.

Allergy Friendly St. Patrick's Day Cupcakes

After the cupcakes have baked and are cooled, I scooped out the center (not too big of a hole so that the sides crumble or crack) and poured in a few of the colorful charms. Once I put the charms in, I place the cupcake part that I had just scooped out back on top to cover the charms. I then frosted the top, and added a few final charms on top for decoration!

Allergy Friendly St. Patrick's Day Cupcakes

Happy St. Patrick’s Day!

Allergy Friendly St. Patrick's Day Cupcakes


St. Patrick’s Day Cupcakes (Egg-free, Dairy-free, Nut-free)  

Cupcake Ingredients

  • 1 3/4 cups flour
  • 1 cup sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup non-dairy milk (I used unsweetened coconut milk)
  • 1/4 cup vegetable oil
  • 2 tsp. vanilla extract (or for a hint of lemon, 1 1/2 tsp. vanilla and 1/2 tsp. lemon extract)
  • 1 egg substitute – 1 tsp. baking powder + 1 1/2 T. water + 1 1/2 T. oil
  • green food dye (if you want to color the batter)
  • 1/2 cup Lucky Charms cereal (for surprise center)

Frosting Ingredients 

  • 2 tsp. vanilla
  • 1/2 cup solid vegetable shortening
  • 1/2 cup dairy-free margarine (softened)
  • 4 cups (or 1 lb.) confectioner’s sugar
  • 2 T. soy milk (or other dairy-free milk)
  • green food dye (if you want to color the frosting)

Directions

  1. Preheat oven to 350 degrees F. Grease (or line) cupcake pan.
  2. In a medium bowl, add together wet cupcake ingredients.
  3. Mix in dry cupcake ingredients (except Lucky Charms) with wet ingredients.
  4. Pour batter into cupcake pan (fill each cup 1/2 to 2/3 full)
  5. Bake 15 to 18 minutes (or until toothpick comes out clean).
  6. While cupcakes are baking, make frosting.
  7. In a large bowl, beat shortening and dairy-free margarine until fluffy.
  8. Beat vanilla into large bowl.
  9. Gradually add powdered sugar one cup at a time.
  10. Gradually add soy milk (or other dairy-free milk) until mixture is back to light and fluffy consistency.
  11. After cupcakes have cooled, scoop out centers and fill with Lucky Charms cereal (the charms are more colorful – so I recommend more of those!)
  12. Frost cupcakes and top with more charms for decoration. Enjoy!

Allergy Friendly St. Patrick's Day Cupcakes

 

Caitlin has grown up in Los Angeles acquiring food allergies, a Bachelor's Degree in Child Development, a loving husband, and an amazing job as a Children's Librarian. She enjoys spending time with family, trips to the beach with her husband, Sundays at church, and writing. Having food allergies is a struggle, but Caitlin hopes with more resources available, people can learn to thrive with food allergies.

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