Gluten Free Pink Lemonade Cupcakes

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Spring is in the air, and these gluten free pink lemonade cupcakes are positively scrumptious! If you have been on the hunt for a cupcake that is light, refreshing and gorgeous, then these lemonade cupcakes are just what you need. You can’t help but be impressed with how elegant and charming the gluten free pink cupcakes are.

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. 

Keep reading because I was lucky enough to grab my phone and make a short video of my daughter making these flower out of frosting!!

Pink Lemonade Cupcake Inspiration

When my daughter told me she wanted to try 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. See my post about these dragonflies to learn how to make these awesome White Chocolate Dragonflies.

My daughter plans to create a new Instagram account with all of the cakes she has decorated for me. (I will keep you posted!)

Anything with lemon is always a hit at our house, and they just taste like spring! Plus, it is a bonus that they are moist, flavorful, and easy to make. Our lemon tree is still bursting with lemons and these cupcakes will be a fun way to use up a couple of lemons.

These gluten free pink lemonade cupcakes are fantastic for dinner parties, barbecues, and when you want something sweet. One thing I am certain of if you serve these lemonade cupcakes your friends will go crazy for them!

If you love these gluten free pink cupcakes, you should take a look at some of my other scrumptious cupcake recipes:

• Easy Gluten Free Lemon Filled Cupcakes
• Gluten Free Carrot Cake Cupcakes With Cream Cheese Frosting
• Easy Gluten Free Vanilla Cupcakes With Chocolate Frosting
• Easy Gluten Free Lemon Cupcakes With Lemon Icing

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!!

Let’s Make the Pink Lemonade Cupcakes!!

Shopping List:

For Cupcakes

• Lemon juice & zest
• Pink food coloring (I use a natural one)
• Gluten free flour blend
• Eggs
• Vanilla
• Almond milk
• Sugar

For Frosting

• Powdered sugar
• Butter
• Lemon juice
• Pink food coloring
• Vanilla

Add your dry ingredients to a large bowl and whisk to blend.

Pour in the wet ingredients and then add the optional pink natural food coloring. I like to use the 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.

This is the consistency of the gluten free pink lemonade cupcake batter. 

Add the batter to a muffin pan and bake at 350F degrees for  15-18 minutes.

Mix up the frosting in a standing mixer.

You can use the natural food coloring to dye your whipped buttercream frosting too!

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.

I am sure you have a few questions so  I will do my best to answer them all.

Gluten Free Pink Lemonade Cupcake Recipe Variations:

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 too.
• Raspberries – They will go perfectly with the lemonade cupcakes! Add them in the batter and you won’t regret it.
• Sprinkles – Put on some of your favorite sprinkles. I would add some pink or white ones that will accent the chocolate dragonfly.

Can You Make These Lemonade Cupcakes Without Liners?

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 cooking spray and sprinkle a little bit of powdered sugar or your favorite gluten free flour mixture in the bottom of the pan.

After the cupcakes have baked and cooled properly, I typically run a butter knife around the outer edge of each cupcake. You don’t have to do this, but it does give a little bit of extra insurance that they won’t stick to the pan.

How Do You Store Leftover Buttercream Frosting?

If you don’t use all the pink lemonade buttercream icing, then you can store the leftovers. I recommend placing it 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.

If you are making a double batch of frosting to use at a later date, you can also put it in the freezer. It will last for approximately two months. When you are ready to use, place in the fridge the night before, and you can decorate cupcakes with it. (or just eat a spoonful)

Can you use jarred lemon juice?

You can definitely use jarred lemon juice if you don’t have a fresh lemon on-hand.

How do I know when the cupcakes are done?

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. If the toothpick comes back clean, without crumbs or batter, then the cupcakes are fully baked.

Gluten Free Pink Lemonade Cupcakes

Yield: 20 cupcakes

Prep Time: 30 minutes

Cook Time: 18 minutes

Total Time: 48 minutes

Cute gluten free pink lemonade cupcakes with a pink lemonade buttercream frosting.

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Ingredients

• For the Cupcakes:
• 2 1/2 cups gluten free flour blend
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/4 cups sugar
• 1 tablespoon lemon zest
• 3/4 cup butter, softened
• 2 large eggs
• 2 teaspoons vanilla
• 1/2 cup lemon juice
• 3/4 cup almond milk
• *optional pink food coloring
• For the Frosting:
• 1 1/2 cups butter
• 3-4 cups powdered sugar
• 2-3 tablespoons lemon juice (you can also use water)
• *optional pink food coloring

Instructions

1. Preheat the oven to 350F degrees.
2. In a bowl, add the dry ingredients and whisk to blend. If your gluten free flour blend doesn't include xanthan gum, add 1 teaspoon.
3. In a separate bowl, add the wet ingredients and mix well. Add food coloring if you prefer to use it.
4. Pour the wet ingredients into the dry ingredients and mix.
5. Line a muffin tin with cupcake papers and fill each 3/4 full with the batter.
6. Bake for 18 minutes until done. Remove to a cooling rack and allow the cupcakes to cool.
7. In a standing mixer, add the softened butter and whip. Slowly add the powdered sugar (so it doesn't explode everywhere) and the lemon juice. Add the optional food dye.
8. Frost the cupcakes any way you like.

Recommended Products

There are affiliate links in my posts. As an Amazon Associate I earn from qualifying purchases. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 5 Pound
• 
  Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving:Calories: 557 Total Fat: 21g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 74mg Sodium: 237mg Carbohydrates: 91g Fiber: 1g Sugar: 78g Protein: 3g

Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.

I would be grateful if you shared this post :-)