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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When my daughter told me she wanted to make lemonade cupcakes with white chocolate dragonflies, I was so excited (okay and intrigued!) She has been watching both Instagram cake-decorating videos and the Great British Baking Show.
You can’t help but be impressed with how elegant and charming the gluten free pink cupcakes are. It will take one bite of these lemonade cupcakes with creamy pink lemonade buttercream; you can’t help but fall in love. The real star of the show is the white chocolate dragonfly on top.
Allergen Information:
These homemade lemonade cupcakes are gluten-free, soy-free, nut-free, and oat-free. They can be made dairy-free using plant-based butter.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my cupcake recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
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 the above two blends. Other blends should work, but you may need to tweak the wet and dry ingredients depending on the blend’s grain-to-starch ratio.
- Xanthan Gum – If your blend doesn’t contain a binder, add 3/4 teaspoon of xanthan gum.
- Butter – Use unsalted butter.
- Eggs – Use size large.
- 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.
These gluten free pink lemonade cupcakes are fantastic for dinner parties, barbecues, and when you want something sweet. One thing I am sure of is if you serve these lemonade cupcakes, your friends will go crazy for them!
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!
Step-By-Step Photos and Directions:
Step 1: Add your dry ingredients to a large bowl and whisk to blend. I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend (pictured above.) That doesn’t mean others will not work; I have not tested other flours.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 2: Pour the wet ingredients 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. These are much better for the body than the artificial food dyes.
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This is the consistency of the gluten free pink lemonade cupcake batter. Use a large
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 3: Bake at 350º F for 18-20 minutes. Note: baking time will vary depending on the size and depth of your cupcake pan. 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 4: 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.
Step 5: Carefully remove each cupcake from the pan onto a wire rack to cool.
Step 6: 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!! You will want to see my post on How to Make Frosting Flower Petals so you can see the video we made that will walk you through every step of the way. Soon, you will be a flower frosting pro!!
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.
Try a different flavor:
These cupcakes are amazing just the way the recipe is written, but if you like to make changes from time to time, here are some ideas:
- Strawberries – Add some pureed strawberries to the batter to make the cupcakes pinker and add a great flavor.
- Raspberries – They will go perfectly with the lemonade cupcakes! Add them to the batter, and you won’t regret it.
- Sprinkles – Put on some of your favorite sprinkles. I would add some pink or white ones to accent the chocolate dragonfly.
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.
If you make a double batch of frosting to use later, you can also put it in the freezer. It will last for approximately two months. When you are ready to use it, place it in the fridge the night before, and you can decorate cupcakes with it. (or eat a spoonful)
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
Equipment
Method
- 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.
- 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.
Nutrition
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 doesn’t 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.
Nutritional 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.
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