Gluten and Dairy Free Lemon Cupcakes

serves / makes 8
20 prep time
20 mins cooking time


For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • zest of two lemons

For the frosting:

  • 125g dairy free spread
  • 250g icing sugar
  • 1 teaspoon lemon extract
  • lemon zest for decoration


  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour and lemon zest
  5. Mix until well combined
  6. Split the mixture between 8 muffin moulds lined with paper cases
  7. Bake in the centre of the oven for 20 minutes
  8. Remove from the oven and allow to cool before frosting
  9. Make the frosting by beating together the dairy free spread, lemon extract and icing sugar
  10. Pipe onto the cupcakes and top with more lemon zest