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Gluten-Free Cupcakes with Tahini Icing

Not only is this recipe gluten-free, it is also vegan. It makes 10 delicious cup cakes the entire family can enjoy.


Ingredients for the cupcakes:

  • 300 g cooked butternut squash
  • 140 g buckwheat flour
  • 1 tbsp ground cinnamon
  • 4 tbsp melted coconut oil
  • 4 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp gluten-free baking powder
  • 1 tbsp apple cider vinegar

Ingredients for the tahini icing

  • 1 ½ tbsp maple syrup
  • 130 g coconut oil
  • 2 tbsp tahini
  • 2 tsp vanilla extract


  • Preheat your oven to 180 C and mix all of the ingredients together. Line a baking tray with paper cases and spoon about 3 tablespoons of the mixture into each case. Bake for about 18 – 20 minutes or until a skewer comes out clean.
  • Leave to cool and then make the icing. Add to the cupcakes with a spatula or pipe the mixture on.