Print Options:

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

lemon raspberry cupcake
Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
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. Preheat the oven to 180 oC
  2. Beat together the dairy free spread and caster sugar until light and fluffy
  3. Beat in the eggs one at a time
  4. Stir in the flour and lemon zest
  5. Divide between 8 muffins cases and bake for 20 minutes
  6. Remove from the oven and allow to cool completely
  7. Make the frosting by beating together the dairy free spread, icing sugar and raspberry jam until light and fluffy
  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/