Oral Allergy Syndrome Friendly Vanilla Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Oral Allergy Syndrome Friendly Vanilla Cupcakes

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsweetened applesauce
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked applesauce in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid applesauce, tap it and change its rating to Red.
½ cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tbsp white vinegar
2 tsp vanilla extract

For the frosting

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
3 tbsp whole milk
1 tsp vanilla extract
1 pinch salt

For serving

sprinkles, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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