These Gluten-Free Dairy-Free “Crumbs” Cupcakes are fun for summer entertaining, and will satisfy everyone’s sweet tooth, whether they have food allergies or not.
Last weekend, we celebrated one of the twin’s graduation with his buddies and their families. I learned that one of the families had gluten and dairy allergies, so I decided to make a batch of Gluten-Free Dairy-Free “Crumbs” Cupcakes similar to the ones that a local bakery called “Crumbs” sells. Crumbs has all sorts of flavors and fun toppings, but they don’t offer any options for those with food allergies.
As a mom of a son who has food allergies and intolerances, I know what it’s like to go to a party where you can’t enjoy dessert like the rest of the guests. In addition to these cupcakes, I also made a double batch of Trader Joe’s Gluten-Free Brownies and baked them in a 9×9 square dish for extra thick fudgey brownies.
Although I’ve noticed some great gluten-free cupcakes recently at both our farmer’s market and our local health food stores, they would have cost me a pretty penny for a dozen. Specialty cupcake shops sell single cupcakes for $2.50-$4.00, and gluten-free ones cost at least that.
So, in a pinch, I used Bob’s Red Mill’s Gluten-Free Vanilla Cake Mix, using almond milk as the liquid. For the vanilla and chocolate buttercream frostings, I substituted Earth Balance Organic Buttery Spread for butter and almond milk for regular milk.
The toppings that Crumbs uses are the fun part, so I found some gluten-free chocolate sandwich cookies at Trader Joes as well as Schar Chocolate Chip Cookies to decorate the cupcakes with. The chocolate chips I used were Enjoy Life’s Mini Chocolate Chips which are dairy-free.
These cupcakes were a treat for the party and it put a smile on my face when one of the little boys who has food allergies picked one up from the plate :). That made my day.
- 1 pack Bob's Red Mill Gluten-Free Vanilla Cake Mix
- 3 large eggs
- ½ cup olive oil
- ½ almond milk
- 3 cups organic powdered sugar
- ⅓ cup Earth Balance Organic Buttery Spread
- 1½ teaspoons vanilla extract
- 1-2 tablespoons almond milk
- ¼ cup Earth Balance Organic Buttery Spread
- ⅓ cup unsweetened cocoa powder
- 1½ cups organic powdered sugar
- 1 teaspoon vanilla extract
- a few tablespoons of almond milk
- Gluten-free chocolate sandwich cookies (I used Trader Joe's)
- Gluten-free chocolate chip cookies (I used Schar's)
- dairy-free mini chocolate chips (I used Enjoy Life)
- Preheat oven to 325 degrees. Line cupcake tin with paper liners and spray with cooking spray. In a large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and almond milk. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Use ¼ cup measuring cup to divide into cupcake tin, scraping the contents into each cup.
- Bake 20-25 minutes until toothpick comes out clean. Cool on wire rack.
- Place sugar, Buttery Spread, vanilla extract and almond milk in medium bowl. Beat until smooth.
- Place Buttery Spread, cocoa powder, sugar, vanilla and almond milk in medium bowl. Beat until smooth.
- Pipe vanilla frosting on half of the cupcakes. Decorate with mini chocolate chips and crushed chocolate chip cookies.
- Pipe chocolate frosting on remaining cupcakes. Decorate with half a chocolate sandwich cookie and sprinkle with crushed chocolate sandwich cookies.