Allergen Friendly Vanilla Sprinkle Cupcakes, gluten and dairy free!

When you have food sensitivities and allergies one of the hardest things to find is baked goods that fit your needs. As someone who has struggled with food sensitivities and allergies, I know what it’s like to be the only one at the party who can’t have the birthday cake. It’s hard to find an all-comprehensive recipe that is free from all common allergies. These allergen friendly vanilla sprinkle cupcakes are free from gluten, dairy, soy, nuts, and eggs.

  • If you don’t have an egg allergy adding 1 egg will make them fluffier.
  • The sprinkles are completely optional, but I think it makes them a little more fun.
  • I use Bobs Redmill 1 to 1 all-purpose gluten free flour. I cannot vouch for whether or not other flour brands are nut and soy free so definitely check the label.

Allergen friendly vanilla cupcakes

Prep Time 8 minutes
Cook Time 15 minutes
Servings 12 cupcakes


  • 1 1/2 cups gluten free 1 to 1 all purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup water
  • 1 tbsp distilled white vinegar
  • 1/3 cup vegetable oil
  • 2 tsp vanilla
  • 2 tbsp rainbow sprinkles optional


  • Preheat oven to 350 degrees F.
  • In a large bowl add the water, oil, vanilla, and vinegar and stir well.
  • Stir in the sugar.
  • Add the baking soda, salt, and flour and stir well. Add and stir in sprinkles if desired.
  • Line a muffin tray with paper liners. Fill the liners with 1/4 cup batter each.
  • Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely and then top with your favorite frosting.

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