Back to results

Lilly Bean Gluten Free Cupcake Mix Carrot 340.2g

Gluten Free
Soy Free
Dairy Free
Low Stock Alert (1 Qty Left)


Purchase directly from us and you'll receive

  • 14 Days Hassle-Free Return
  • Pay later option 0% Interest
  • FREE Shipping on orders $60+ across Canada
  • Loyalty Rewards
  • Over 26,000 Health & Wellness Products

Add to Wish List

Cupcake Mix

Gluten Free


  • Vegan
  • Soy Free
  • Dairy Free
  • Gluten Free
  • No Artificial Color
Read More

Nutrition Facts

Per Per 4 1/2 tbsp (57 g)

Calories 190 % Daily Value
Fat / Lipides 0g 0%
Saturated/saturés 0 g
Trans/trans 0 g
Carbohydrate / Glucides 47 g  
Fibre/Fibres 1 g 4%
Sugars/Sucres 25 g 25%
Protein / Protéines 1 g  
Cholesterol Cholestérol 0 mg 0%
Sodium 210 mg 9%
Potassium 50 mg 1%
Calcium 50 mg 4%
Iron/Fer 0.4 mg 2%
5% or less is a little 15% or more is a lot  



Sugars (cane sugar, brown sugar), Gluten Free Flour (Sweet White Rice Four Whole Grain Brown Rice Flour, Potato Starch, Whole e Grain Sweat White Sorghum Four, Tapioca Flour, Xanthan Gum), Natural Favor Baking Powder (Sodium Acid Pyrophosphate, Corn Starch. Sodium Bicarbonate Mono Calcium Phosphate).Cinnamon, Vanilla Bean Salt, Baking Soda.


Preheat oven to 325F. Empty Cupcake Mix in medium bowl. Add oil, eggs (if using), zest, & milk of choice, & shredded carrot (if using). Mix on low with electric mixer 2 minutes; Scrape down sides of bowl after 1 minute. Scoop into cupcake pan w/ 12 paper liners. Or a mini muffin tin lined with 36 mini liners. Bake large cupcakes 16-20 minutes; bake mini cupcakes 7-12 minutes. Test by inserting/removing toothpick; little/no crumbs remaining on pick= done! Over-baking yields dry cupcakes. Cool completely before frosting.

You Will Need

Flavorless oil of choice, 4 tablespoons

Milk of choice, 1/2 cup

Eggs. 2 large

½½ Cup shredded Carrot, optional

For Vegan Preparation

Flavorless oil of choice, 4 tablespoons

Vegan milk of choice, 4 cup

(We like almond, rice or soy!)

½½ Cup shredded Carrot, optional