Courgette fairy cakes recipe

Name: Courgette fairy cakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (4.4oz) butter, softened; 125 g (4.4oz) light brown sugar; 2 eggs; 175 g (6.2oz) gluten-free self-raising flour; 1 tsp ground cinnamon; 0.5 tsp ground mixed spice; 1 orange or 1 lemon, juice and zest; 175 g (6.2oz) courgettes, grated; 25 g (0.9oz) walnuts, roughly chopped (optional); 25 g (0.9oz) unsalted butter, softened; 65 g (2.3oz) cream cheese; 150 g (5.3oz) icing sugar; 0.25 lemon or orange, juice and zest

Servings: persons

125 g (4.4oz) butter, softened
125 g (4.4oz) light brown sugar
2 eggs
175 g (6.2oz) gluten-free self-raising flour
1 tsp ground cinnamon
0.5 tsp ground mixed spice
1 orange or 1 lemon, juice and zest
175 g (6.2oz) courgettes, grated
25 g (0.9oz) walnuts, roughly chopped (optional)
25 g (0.9oz) unsalted butter, softened
65 g (2.3oz) cream cheese
150 g (5.3oz) icing sugar
0.25 lemon or orange, juice and zest

1
Heat the oven to 180C/350F/gas mark 4.
2
Line a cupcake tin with paper cake cases.
3
Beat the butter and sugar together in a mixing bowl so it goes all creamy.
4
Add an egg and stir it in.
5
Do the same with the second egg.
6
Sift the flour, cinnamon and mixed spice into a bowl.
7
Fold the flour mixture into the butter, sugar and eggs, stopping halfway through to add the orange or lemon juice and zest.
8
Then stir in the courgettes, and the walnuts (if using).
9
Scoop a large tablespoonful of the mixture into each cake thingy and stand the tin on a baking tray.
10
Put it all into the oven for 30 minutes.
11
Then take the cakes out of the oven and cool them on a rack if you have one, or anywhere clean if you don't.
12
To make the icing, beat the butter and cream cheese together, and gradually add the icing sugar and the lemon or orange juice and zest.
13
Spread over the cakes once they have cooled down.

873

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 125 g (4.4oz) butter, softened, 125 g (4.4oz) light brown sugar, 2 eggs, 175 g (6.2oz) gluten-free self-raising flour, and more.

Yes, Courgette fairy cakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!