Gluten-Free Pear and Buckwheat Cupcakes are nutty and tender, not worthy — one grated ripe pear keeps the crumb moist, buckwheat flour gives a toasty depth, and white chocolate icing finishes them off. Sixteen little cakes, no gluten in sight.
Looking for a show-stopping dessert that caters to everyone? These Pear and Buckwheat Cupcakes are naturally gluten-free, thanks to the earthy, nutty flavour of buckwheat flour. The delicate sweetness of ripe pears pairs beautifully with a rich, decadent white chocolate icing, creating a truly luxurious treat. Perfect for birthdays, celebrations, or simply when you crave something special, these little cakes are guaranteed to impress!
Ingredients
• For the Cake (Makes 16)
• 25g (0.88 oz) rolled oats
• 3 large eggs, lightly beaten
• 125ml (4.2 fl oz) sunflower oil
• 125g (4.4 oz) light muscovado sugar
• 100g (3.5 oz) buckwheat flour
• ½ tsp baking powder
• 1 pinch of sea salt
• 180g (6.3 oz) / 1 medium pear, cored, peeled and grated
• For the White Chocolate Icing
• 100g (3.5 oz) white chocolate, plus more to serve
• 100g (3.5 oz) unsalted butter, softened
• 50g (1.76 oz) icing sugar, sifted
Instructions
1. Preheat the oven to 155°C (310°F) / fan 135°C (275°F) / gas mark 3. Spread the oats on a baking tray and toast in the oven for 15–20 minutes, stirring occasionally, until golden. Set aside to cool completely.
2. In a large mixing bowl, whisk the eggs, oil, and muscovado sugar until well combined. You can also use a stand mixer fitted with the beater attachment.
3. Add the buckwheat flour, cooled toasted oats, baking powder, and salt to the wet . Mix until just combined.
4. Gently fold in the grated pear until it is evenly distributed throughout the batter.
5. Divide the batter evenly between 16 cupcake moulds. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Let the cupcakes cool in their moulds for 10 minutes before transferring them to a wire rack to cool completely.
6. To make the icing, gently melt the white chocolate. You can do this in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water) or in the microwave on a low power setting, stirring frequently.
7. In a separate bowl, beat the softened butter until creamy. Add the sifted icing sugar and beat again until smooth. Fold in the melted and slightly cooled white chocolate until thoroughly combined.
8. Once the cupcakes are completely cool, pipe the icing on top using a piping bag with a fluted nozzle, or simply spread it on with a spatula. Garnish with white chocolate shavings made with a vegetable peeler.
Nutritional Information
• Nutritional Highlights
• Gluten-Free: Made with buckwheat flour, a naturally gluten-free seed.
• Source of Fibre: Pears and rolled oats contribute to the fibre content.
• Wholegrain Goodness: Features whole rolled oats for added texture and nutrients.
Pro Tips
• For the best flavour, buy your pears a few days in advance and let them ripen in a fruit bowl to enhance their natural sweetness.
• To add a delicious crunch and nutty flavour, fold a handful of toasted, chopped almonds into the batter before baking.
• This recipe can also be made as a single 20cm / 8-inch round cake. Simply pour the batter into a lined springform tin and increase the baking time by 5–10 minutes.
FAQ
Q: Can I make these pear cupcakes vegan
A: Yes, you can adapt this recipe to be fully vegan. For the eggs, use a flax egg replacer (for each egg, mix 1 tbsp / 15 ml ground flaxseed with 3 tbsp / 45 ml water and let it sit for 5 minutes). For the icing, use a dairy-free butter block and ensure your white chocolate is specifically labelled as vegan, as most contain milk solids.
Q: Is buckwheat a good choice for a vegetarian diet
A: Absolutely. Buckwheat is an excellent ingredient for vegetarians. Despite its name, it’s not wheat but a seed that’s a complete protein, meaning it contains all nine essential amino acids. It’s also a great source of fibre and minerals like magnesium and manganese, making these cupcakes a more nutritious treat.
Q: How should I store these vegetarian cupcakes
A: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. The icing contains butter and the cake contains fresh pear, so refrigeration is best for freshness. For the best flavour and texture, allow them to sit at room temperature for about 20-30 minutes before serving.
Q: What are some other vegetarian icing options for these cupcakes
A: If you’re not a fan of white chocolate, a simple lemon glaze (icing sugar and lemon juice) would provide a lovely tang. For another creamy option, a classic cream cheese frosting pairs beautifully with pear. Ensure you use a vegetarian-friendly cream cheese.
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Gluten-Free Pear and Buckwheat Cupcakes
Ingredients
Method
- Preheat the oven to 155°C (310°F) / fan 135°C (275°F) / gas mark 3.
- Spread the oats on a baking tray and toast in the oven for 15–20 minutes, stirring occasionally, until golden.
- Set aside to cool completely.
- In a large mixing bowl, whisk the eggs, oil, and muscovado sugar until well combined. You can also use a stand mixer fitted with the beater attachment.
- Add the buckwheat flour, cooled toasted oats, baking powder, and salt to the wet .
- Mix until just combined.
- Gently fold in the grated pear until it is evenly distributed throughout the batter.
- Divide the batter evenly between 16 cupcake moulds.
- Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean.
- Let the cupcakes cool in their moulds for 10 minutes before transferring them to a wire rack to cool completely.
- To make the icing, gently melt the white chocolate. You can do this in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water) or in the microwave on a low power setting, stirring frequently.
- In a separate bowl, beat the softened butter until creamy.
- Add the sifted icing sugar and beat again until smooth.
- Fold in the melted and slightly cooled white chocolate until thoroughly combined.
- Once the cupcakes are completely cool, pipe the icing on top using a piping bag with a fluted nozzle, or simply spread it on with a spatula.
- Garnish with white chocolate shavings made with a vegetable peeler.
