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Lemon Cupcakes with Raspberry Frosting (Gluten Free, Dairy Free)

lemon raspberry cupcake
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 9
Best Season: Summer
Ingredients
    For the cupcakes:
  • 150 g dairy free spread
  • 150 g caster sugar
  • 3 eggs
  • 150 g gluten free self raising flour
  • 1 lemon (zested)
    • For the frosting:
  • 150 g dairy free spread
  • 300 g icing sugar
  • 60 g raspberry jam
Instructions
  1. 1
    Preheat the oven to 180 oC
  2. 2
    Beat together the dairy free spread and caster sugar until light and fluffy
  3. 3
    Beat in the eggs one at a time
  4. 4
    Stir in the flour and lemon zest
  5. 5
    Divide between 8 muffins cases and bake for 20 minutes
  6. 6
    Remove from the oven and allow to cool completely
  7. 7
    Make the frosting by beating together the dairy free spread, icing sugar and raspberry jam until light and fluffy
  8. 8
    Pipe onto the cupcakes
Keywords: gluten free baking ideas
Read it online: https://freefromfavourites.com/recipe/lemon-cupcakes-with-raspberry-frosting-gluten-free-dairy-free/