Gluten & Dairy Free Blueberry Cupcakes with Lemon Frosting

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Course: baking
Cuisine: American
Keyword: cupcakes
Servings: 8 people


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


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

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