Gluten & Dairy Free Lemon & Raspberry Cupcakes
These lemon & raspberry cupcakes are so easy to make and you can’t tell that the cupcakes don’t contain gluten or dairy- I promise.
So why am I making gluten and dairy free lemon & raspberry cupcakes? There are a few reasons! My boyfriend is gluten and dairy free and it was his birthday, so I was on a mission to bake tasty cupcakes that he could actually eat. Another of my friends Beth (over at Boglet) is vegan and it’s really interesting to hear why she has made this change. These 2 reasons combined have made me think a bit more about the types of food I am eating and the conscious changes I can make. I won’t be turning vegan any time soon (sorry Beth!), but it is always good to be aware and consider these things!
Lemon & Raspberry Cupcakes Ingredients
This recipe makes 16 gluten & dairy free cupcakes (12 if you want them to be bigger!).
To make the cupcakes:
250 grams soy butter
250 grams self-raising gluten free flour (or rice flour)
250 grams caster sugar
1 tsp baking powder
For the buttercream icing:
Freeze dried raspberries (for decoration)
How to Make Lemon & Raspberry Cupcakes:
- Preheat your oven to 180°c
- Add the butter and sugar to the bowl and mix together
- Juice 1.5 lemons and add that
- Crack the eggs into the mixture and mix
- Sieve a third of the gluten free flour into the mix and fold it in (don’t over mix!)
- Add the remainder of the flour and baking powder
- Add a small spoonful of the mixture into each of the 12-16 cupcake cases
- Then fold the raspberries into the remainder of the mixture
- Fill the cupcake cases with the mix containing raspberries
- Place in the oven for 22-25 minutes
- Check they are cooked through by pressing the cupcake and checking that it bounces back.
- Alternatively, place a fork into the cupcake and if it comes out clear, they are ready!
How to Make the Lemon Buttercream Icing
I don’t have exact measurements for my lemon buttercream icing as I make it based on how it looks, feels and tastes, but here is my rough guide to making the lemon buttercream icing:
- Start with a very large tbsp of soy butter
- Add 100g of icing sugar and mix together
- Add the juice of 1.5 lemons
- At this point you need to add more icing sugar and mix
- Keep adding icing until it reaches the right thickness and is the sweetness you want (probably around 400g)
How to Stop Fruit Sinking in a Cupcake
You will notice in the method above that before the raspberries are added to the cupcake mixture, I added a scoop of the plain mixture into the cupcake cases. If you add a scoop of plain mix to the case first, then top with the mix containing raspberries, it stops the raspberries sinking to the bottom of the case when it is baking.
Time to Decorate
Once they have cooled, you can decorate your lemon cupcakes! I like to pipe my buttercream onto the top to create a swirly pattern, but you can decorate it however suits you. Perhaps you like covering it in icing, or maybe you like making butterfly cupcakes and filling them with the buttercream instead… Top with dried freeze raspberries and your cupcake is complete.
Whichever decoration you choose, you will love these lemon and raspberry gluten free and fairy free cupcakes! They are light, delicious and taste just like their ordinary counterparts. Enjoy!