Blueberry Cupcakes with Lemon Frosting (Gluten & Dairy Free )

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Blueberry Cupcakes with Lemon Frosting.

I’ve been working at home now for a week – it took me a couple of days to get into it but I’ve found a new routine that works for me.  I’m doing my video calls up in the study and my working on my laptop at the kitchen table – found this breaks up the day and gets me moving around a bit.  I’ve also been trying to get a bit of fresh air at lunchtime when possible.  For those of you that have moved to working from home any top tips?

Cupcakes are one of my favourite things to bake – they don’t take long to make so aren’t a big time commitment.  I’ve made light, fluffy blueberry cakes and topped them with a lemony frosting.  I made these cakes to take into work for an afternoon away session we were having – seems like ages ago now.

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Blueberry Cupcakes with Lemon Frosting then you might like to try one of my other baking recipes:

• Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
• Go traditional with my Gluten and Dairy Free Apple Custard Cake
• Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
• Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Blueberry Cupcakes with Lemon Frosting (Gluten & Dairy Free )

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Cakes Recipe Keys: Dairy Free Gluten Free

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 8

Best Season: Suitable throughout the year

Ingredients

Servings

For the cakes:

• 150 g caster sugar
• 150 g dairy free spread
• 150 g gluten free self raising flour
• 3 eggs
• 80 g blueberries

For the frosting:

• 110 g dairy free cream cheese
• 65 g dairy free spread
• 225 g icing sugar
• 1 tbsp dairy free milk
• zest of one lemon
• 8 blueberries (for decoration)

Instructions

1. Preheat the oven to 180 oC
2. Beat together the caster sugar and dairy free spread
3. Beat in the eggs one at a time
4. Stir in the flour and the blueberries
5. Divide the mixture between 8 muffin cases
6. Bake in the oven for 20 minutes
7. Allow to cool before frosting
8. Make the frosting by whisking together the dairy free cream cheese, dairy free spread, icing sugar, milk and lemon zest
9. Pipe onto the cupcakes and top with a fresh blueberry

Keywords: cupcakes