Free-From Cupcakes

Preparation/cooking time: ca. 35m + Bake: ca. 25m

For 12 pieces

Nutritional Information

Contains 229 Kcal


  • 150 g raw sugar
  • 300 g carrots, finely grated
  • 1 organic lemon, use grated zest and all of the juice
  • 2 tbsp. icing sugar
  • 100 g lactose-free butter, soft
  • 1 pinch salt
  • 2 eggs
  • 100 g ground almonds
  • 100 g gluten-free flour (e.g. from Schär)
  • 1.5 tsp. gluten-free baking powder (Dr. Oetker)
  • 120 g lactose-free cream cheese
  • 12 borage flowers or lemon balm leaves

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  • Mix the carrots, lemon zest and juice with icing sugar, cover and leave to steep for approx. 15 mins. For the decoration, strain 2 tbsp of the released juice into a small bowl, cover and leave to chill. Put the butter in a bowl, then stir in the sugar and salt. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Stir in the almonds and reserved carrots along with the rest of the liquid. Mix the flour and baking powder and carefully fold in. Divide the mixture into the prepared oven tray.
  • Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove and leave to cool on a rack.
  • Combine the cream cheese, icing sugar and chilled carrot liquid. Decorate the cupcakes with the crème and the blossoms.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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