Peanut Butter & Raspberry Cupcakes

Dairy, Soya, Gluten, Refined-sugar free

A change from our usual cupcake recipe, our Peanut Butter & Raspberry Cupcakes are delicious and pack a punch of flavour. You can make them plain if you have no raspberries, or add a tablespoon of cocoa powder for a chocolate version.

These are completely dairy, soya, gluten, refined-sugar free cupcakes meaning they’re not only delicious but they’re gentle on the digestive system too.

Rating: 5 out of 5.

If you try the recipe, please leave a rating to let others know it’s worth a try too by simply clicking on the stars above.

  • Makes 10 cupcakes
  • 15 minute prep time
  • 15 minute cooking time
  • Suitable for freezing


2 bananas
2 eggs
70g peanut butter
230g SR GF flour
1/2tsp xanthan gum
15ml dairy-free milk
150g raspberries


Step 1
Heat the oven to 200C/ 180C fan/ Gas 4.
Line a cupcake tray with paper or silicone cases.

Step 2
Mash the two bananas until they’re a smooth consistency, you don’t really want any banana lumps in this recipe.
Whisk in two eggs to your banana mix.

Step 3
Melt the peanut butter in a microwavable bowl until it’s runny.
Stir this into your wet mixture of eggs and banana.

Step 4

In another bowl, combine the self-raising flour with the xanthan gum.
Slowly add the dry ingredients into the wet.
Don’t over mix here, the less the flour is beaten the softer the cupcakes will be.

Step 5
Whisk in the dairy-free milk until you have a smooth cupcake batter that doesn’t feel too thick. You can add a splash or two more milk here if you feel it needs it.
Wash the raspberries before adding them into the mixture. Stir them slowly – it’s okay if they break up, just don’t over stir. When the raspberries are evenly distributed, stop stirring.

Step 6
Spoon the batter into the cupcake cases and bake for 15 minutes.


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