How to Make Delicious Nut Free Cupcakes

What if I told you that we have the perfect recipe for nut free cupcakes?

Are you craving a good sugary delight in the shape of delectable round pieces of cupcakes. 

But your nut allergies are stopping you or perhaps you are not fond of nuts in general. 

In this article, I will guide you through a simple yet delicious recipe to create the perfect cupcakes with no nuts in sight but packed with flavor.

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Simple Instructions for Nut Free Cupcakes

1. Preheat the oven

Set the oven to 350°F (175°C). First, line a muffin tin with cupcake liners.

2. Mix the dry ingredients

In a medium-sized bowl, combine the flour, baking powder, and salt. Set it aside for later.

3. Fold the butter with the sugar

In a separate large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. 

This can be accomplished using an electric mixer or by hand with a whisk.

4. Combine eggs and vanilla

Once the butter and sugar have been thoroughly blended, add the eggs one at a time, mixing well after each addition. 

Then, mix in the vanilla extract until evenly distributed.

5. Mix your wet and dry

Gradually incorporate the dry ingredients mixture into the wet ingredients. 

Just a quick note, make sure to not overmix your batter, this can result in a dense batter.

6. Add extra color or flavoring (optional)

If desired, add a few drops of food coloring to the batter to create vibrant cupcakes. 

You can also fold in sprinkles or other flavorings at this stage for an extra touch of fun.

7. Fill cupcake liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. 

This will allow room for the cupcakes to rise as they bake.

8. Bake

Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until you insert a toothpick and it comes out clean. 

Keep an eye on your little bundles of goodness to prevent overbaking.

9. Rest and cool

After your cupcakes have fully baked, take the cupcakes out of the oven and let them cool in the cupcake tray for a few minutes.

Then transfer them to a wire rack to finish cooling. Once chilled, top the cupcakes with your favorite icing or eat them as is.

Carrot Cake Cupcakes - In Bloom Bakery

Ingredients

For this simple and quick recipe, you will need:

* 1 ½ cups all – purpose flour

* 1 ½ teaspoons baking powder

* ¼ teaspoon salt

* ½ cup unsalted butter, softened

* 1 cup granulated sugar

* 2 large eggs

* 1 teaspoon vanilla extract

* ½ cup milk

* Optional: Food coloring, sprinkles, frosting

Your cupcakes will be good for up to three days or you can simply freeze and store it in the freezer to up to three months.

If you liked this blog post you will love our others, check out our “mini cupcake recipe” or some of the posts below!

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