Spring is in the air, and these gluten-free pink lemonade cupcakes are positively scrumptious! If you have been on the hunt for a light, refreshing, and gorgeous cupcake, then these lemonade cupcakes are just what you need. I share directions to pipe the frosting like flowers and make the white chocolate dragon fly toppers as well!
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Spring always inspires fun baking projects in our house, especially when we can include bright flavors and pretty colors. These pink lemonade cupcakes were my daughter’s idea after watching cake decorating videos from The Great British Baking Show.
She had a vision of pink cupcakes with piped flower frosting and white chocolate dragonflies on top. They’re as charming as they are delicious, with a soft lemonade flavor and a buttery crumb. If you are looking for something festive but approachable, these cupcakes are perfect.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Other blends should work, but you may need to tweak the wet and dry ingredients depending on the blend’s grain-to-starch ratio. Read Why Gluten-Free Flour Blends Vary.
- Xanthan Gum – If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum. Read Why Gluten-Free Binders Are Important in Gluten-Free Baking.
- Butter – Use unsalted butter.
- Eggs – Use large eggs.
- Non-Dairy or Regular Milk – I used almond milk, but any non-dairy or regular milk will work.
- Pink Food Coloring – This is optional, but it is the only way to get the rich pink color.
Don’t forget to check out all of my best gluten-free cupcake recipes! If you love colorful cupcakes, these Gluten-Free Funfetti Cupcakes are sure to please!
A Note From My Kitchen
This recipe was a fun one to develop! I started with my gluten-free lemon cupcake base and added extra lemon flavor to brighten the batter. I tested both Bob’s 1:1 and King Arthur Measure for Measure. Both blends worked well, but I found the Bob’s blend cake batter benefited from a 15 minute rest. This lets the rice flour soften to eliminate grit.
For the frosting, I used natural pink food coloring, which gave a soft hue without overpowering the lemon flavor. If you are new to piping, don’t worry because I included a tutorial and photos to walk you through the flower frosting step-by-step.
How to Make Gluten-Free Pink Lemonade Cupcakes (Step-By-Step)
Step 1: Add your dry ingredients to a large bowl and whisk to blend. I like to whisk the ingredients so they are thoroughly blended.
Step 2: Partially melt the butter and add the optional pink natural food coloring. I like to use more natural food colorings when I need to add a splash of color. Whisk and then add the rest of the wet ingredients. Whip until they are blended.
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Step 3: This is the consistency of the gluten free pink lemonade cupcake batter. It should have the same consistency as cake batter. It should hold its shape but drop easily from a spoon.
Step 4: Line a muffin pan with parchment paper liners. Use a large
👀 Sandi Says: If you don’t use parchment paper liners and use a gluten-free baking spray, run a butter knife around the outer edge of each cupcake. You don’t have to do this, but it gives a little extra insurance that they won’t stick to the pan.
Step 5: Bake at 350º F for 18-20 minutes. Note: baking time will vary depending on the size and depth of your cupcake pan.
Remove the cupcakes from the oven. My favorite way to know if cupcakes are baked throughout is to use the toothpick test. Insert a toothpick into the center of a cupcake. The cupcakes are fully baked if the toothpick comes back clean, without crumbs or batter.
For the Frosting:
Step 6: Carefully remove each cupcake from the pan onto a wire rack to cool. Don’t frost the cupcakes until they are fully cooled.
Step 7: While the cupcakes are cooling, add the frosting ingredients to a standing mixer. Use the whisk attachment to make frosting. You can also use natural food coloring to dye your whipped buttercream frosting pink!
How to make frosting flower petals:
This is the Wilton frosting tip that my daughter used to make these cute little flower petals!! Frost your cupcakes any way you like. You can go here to see a video piping flower tutorial where I videotaped my daughter making these frosting flowers.
Make the White Chocolate Dragonflies to top the frosting flowers. You could also make something using these Strawberry Meringes as a topper.
Tips For Fluffy Gluten-Free Cupcakes:
- Test your flour blend – Every gluten-free flour behaves a little differently. If your batter looks runny, add a bit more flour. If it seems thick, stir in a splash of milk. Make adjustments 1 tablespoon at a time.
- Do not skip the toothpick test – Baking time can vary based on your pan. Always check with a toothpick in the center.
- Cool the cupcakes completely before frosting – Even a slightly warm cupcake will melt the frosting.
- Use natural food coloring – If you prefer to avoid artificial dyes, look for natural brands like Watkins.
Frequently Asked Questions:
If you are frantically searching your kitchen for cupcake liners and coming up empty-handed, don’t worry! You can still make tasty cupcakes without liners. Just spray the muffin tin with gluten free baking spray.
You can store the leftovers if you don’t use all the pink lemonade buttercream icing. I recommend placing the frosting in an airtight container and putting it in the fridge for around a week. Take special care not to put it next to any foods that have a strong odor, or it may take on some of those flavors.
These cupcakes will last for up to 4 days in an airtight container in the refrigerator or up to 4 months in the freezer.
More Gluten-Free Cupcake Recipes:
- Hide some veggies in your dessert! Gluten-Free Carrot Cake Cupcakes With Cream Cheese Frosting a try!
- If you want even more lemon flavor, this easy Gluten-Free Lemon Cupcakes With Lemon Icing is special. It has a lemonade icing drizzled on top!
- If you are a chocoholic, these Gluten-Free Chocolate Cupcakes are so good!
- My easy Gluten-Free Churros Cupcakes are also fun!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pink Lemonade Cupcakes
Ingredients
Cupcakes
- 2 ½ cups gluten free flour blend * see note
- 2 teaspoons baking powder aluminum-free
- ⅛ teaspoon salt
- 1 ¼ cups cane sugar
- 1 tablespoon lemon zest
- ¾ cup unsalted butter softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup lemon juice
- ¾ cup non-dairy milk
- *optional pink food coloring
Frosting
- 1 ½ cups unsalted butter
- 3-4 cups powdered sugar
- 2-3 tablespoons lemon juice you can also use water
- *optional pink food coloring
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 2 1/2 cups gluten free flour blend, 2 teaspoons baking powder, 1/8 teaspoon salt, and 1 1/4 cups cane sugar. Use a wire whisk to blend. If your gluten free flour blend doesn't include xanthan gum, add 3/4 teaspoon.
- In a separate bowl, add 1 tablespoon lemon zest, 3/4 cup unsalted butter (partially melted), 2 large eggs, 2 teaspoons pure vanilla extract, 1/2 cup lemon juice, 3/4 cup non-dairy milk, *optional pink food coloring, and mix well. Add pink food coloring if you prefer to use it.
- Pour the wet ingredients into the dry ingredients and mix very lightly. You want to be careful not to overmix the batter, or your cupcakes can turn out denser.
- Line a muffin tin with parchment paper cupcake papers and fill each 3/4 full with the batter.
- Bake for 20 minutes until done. The baking time can vary depending on how full you fill the cups with batter. Remove to a cooling rack and allow the cupcakes to cool.
- To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
Frosting
- Twist a whisk attachment onto the stand mixer. In a stand mixer, add 1 1/2 cups unsalted butter (room temperature), 3-4 cups powdered sugar, *optional pink food coloring, and l2-3 tablespoons lemon juice and whip until creamy. Wait until the cupcakes are fully cooled before frosting them.
- Frost the cupcakes any way you like. See the notes below for decorating ideas.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend does not contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
- I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- To keep your cupcakes light and fluffy, do not overmix your cupcake batter.
- These cupcakes will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
