Gluten & Dairy Free Carrot Cupcakes

Gluten & Dairy Free Carrot Cupcakes

The basics

Preparation Time: 20 mins

Cooking Time: 20-25 mins

Serves/Makes: 12 tasty cupcakes


You will need:

For the cupcakes

180g unsalted butter or dairy free spread alternative

3 large eggs

1 x 400g Delicious Alchemy vanilla sponge mix

20ml water

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

50g grated carrot

1 teaspoon baking powder

1 tablespoon treacle


For the buttercream

50g dairy free spread

100g cream cheese

300g icing sugar

Zest of 2 lemons



 For the cupcakes

Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.

Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and water into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Time to add the rest of ingredients now. Again, beat together with an electric whisk for 15 second or until the mixture looks uniform. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 20-25 minutes until risen and springy to the touch.

Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

For the buttercream

In a large bowl, beat the butter or dairy free alternative with a spatula or electric whisk until it is soft and smooth. Place the cream cheese and zest of one or two lemons. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well. Enjoy!