Lemon, Lime & Zucchini Cupcakes


This recipe contains the same ingredients as the Lemon, Lime & Zucchini Cake but this is an easy melt 'n mix method. This will make approximately 20 to 24 cupcakes.


260 g Bakers' Magic Gluten free flour

40 g Maize starch

1/2 tsp Salt

1 1/2 tsp Baking powder

1/2 tsp Bicarb of soda

250 g Caster sugar

250 g Butter

3 Eggs

140 g Zucchini (grated)

4 Kaffir lime leaves

Zest of 2 Lemons

125 g Lemon juice (juice of 2 lemons)


extra icing sugar for dusting 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.



Turn the oven on to 170 C.

Line 2 muffin tins with ~24 patty cake papers.

Blitz the Kaffir lime leaves & lemon juice together in a food processor/stab blender.

Grate the zucchini.

Sift together the Bakers' Magic Gluten free flour, maize starch, salt, bicarb & baking powder.

Melt the butter & whisk in the eggs. Mix in the lemon juice & Kaffir lime leaves. Stir in the grated zucchini.

Mix the dry & wet ingredients together until the batter has a uniform consistency.

Pour/spoon batter into the patty cake papers & bake for ~15 -18 mins. The time will depend on your oven.

Bring out of the oven & wait 5 mins before getting the cupcakes out of the tray.

Dust the cupcakes with icing sugar.

Simply enjoy!