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These gluten free pear cupcakes are great for any occasion, they are simple to bake and the pear and cream cheese frosting makes them so moist and tasty they are normally all snapped up within minutes.

This recipe is great for those starting out in gluten-free baking and a fabulous way to show that cupcakes can be just as delicious without any gluten involved. When baking for parties or celebrations it's good to forward plan for anyone with allergies or intolerances to gluten and to include a gluten free option shows what a thoughtful and considerate cook you are and means everyone can enjoy cupcakes!

Recipe serves approx 8.

100g gluten free flour
1 teaspoon gluten free baking powder
50g soft brown sugar
1/2 teaspoon bicarbonate of soda
4 tablespoons sunflower oil
1 pear, peeled and grated
2 tablespoons golden syrup

1/2 cup solid vegetable shortening
4 ounces of butter, softened
3 3/4 cups of powdered sugar, sifted
1/8 teaspoon of salt
1/2 teaspoon of vanilla


Baking tray
Grater (for pears)
Round piping nozzle
Mixing bowl
Nylon piping bag
Whisk or spoon
8 cupcake cases


•  Set the oven to 190c/gas mark 5

•  In a bowl mix together the bicarbonate of soda and the baking powder. Add the sugar and the grated pear. Then add the golden syrup and the oil and whisk all the ingredients together until you have a fully mixed cupcake batter.

•  Spoon into your paper cupcake cases and place your baking tray into the oven and cook for around 25 minutes. Remember you can always test whether your cupcakes are cooked by placing a skewer into the cupcake and pulling it back out, if the skewer is clean then your mixture is cooked properly. Set aside and allow them to cool before you add your frosting.

•  To make the cream cheese frosting mix together the cheese and butter, mixing well before adding the vanilla and then the salt. After they are all churned together, slowly add in your powdered sugar to create a thick paste. If you feel your cream cheese is too runny then you can add to the fridge for five minutes for it to harden up and be ready to use on your cupcakes.

•  Add your frosting to the piping bag and attach the round nozzle.

•  Fill the bag half to two-thirds full and then unfold the top of the bag. Do not fill the bag too full.

•  To prevent the frosting from squeezing out the top of the bag, twist or roll down the top of the bag tightly against the frosting

•  When piping, hold the bag so the tip is at the angle indicated for the technique. Then, gently squeeze to force the frosting out, using even pressure while guiding the tip. Do not loosen your grip on the twisted end or the cream will begin to push up and out of the top of the bag.

•  Pipe the cream on top of each cupcake starting from the outer edge and piping in a circular motion moving upwards in a continuous movement, creating a swirl on top of the cupcake.

•  This frosting is relatively simple and has a real classic look and you can create this by starting on the edge of your cupcake, in a circular and continuous movement you can create that cupcake swirl by moving the piping nozzle upwards and inwards creating a peak at the top of the cupcake.


Top Tips:

If pears aren't your thing, you could try this recipe with orange or lemons to create a new flavour that's suitable for you.