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Gluten-free cupcakes recipe

93 ratings

These cute cupcakes have so much going for them! Not only do they make the most of a classic flavour combo, sweet strawberry and fragrant vanilla, but they're also completely dairy and gluten-free. Bake a batch in just half an hour for all to enjoy. See method

Serves 12 (makes 12 cupcakes)
15 mins to prepare and 15-20 mins to cook
331 calories / serving
Gluten-free
Dairy-free

Ingredients

125g (4oz) dairy-free spread or dairy-free fat
125g caster sugar
125g (4oz) gluten-free self-raising flour
2 large eggs
2 tbsp non-dairy milk
1 tsp vanilla extract

For the strawberry frosting

100g dairy-free spread
250g icing sugar
50g (2oz) good strawberry conserve
1 tsp vanilla extract

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1385kj
331kcal 17%
Fat
17g 24%
Saturates
5g 26%
Sugars
36g 40%
Salt
0.2g 3%

of the reference intake
Carbohydrate 45.4g Protein 2.1g Fibre 0.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Put all the cake mixture ingredients into a large bowl and whisk using an electric hand whisk for 2-3 minutes, until light and fluffy and fully combined. Put 12 cupcake cases in a muffin tray and divide the mixture evenly between them. Put the tray in the oven and bake for 15-18 minutes, or until the cakes are risen, golden and cooked through. Transfer to a wire rack to cool completely.
To make the frosting, put the dairy-free spread and icing sugar in a large mixing bowl and, using an electric hand whisk, whisk for 2-3 minutes, until light and fluffy. Add the strawberry conserve and vanilla extract and whisk until fully combined.
Pipe the frosting on the cupcakes to decorate and serve.

Tip: If the icing is too soft, put in the fridge for 30 minutes to firm up a little before piping.

See more Gluten-free recipes