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.

A pink lemonade cupcake on a wooden coaster.

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!) If you love lemon, you will also want to try these Easy Gluten Free Lemon Filled Cupcakes.

You can’t help but be impressed with how elegant and charming the gluten free pink cupcakes are.

With 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. 

If you prefer a classic cupcake, give this Easy Gluten Free Vanilla Cupcakes With Chocolate Frosting recipe a try!

A pink lemonade cupcake frosted like a flower.

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 cupcakes recipes! If you love colorful cupcakes, these Gluten Free Funfetti Cupcakes are sure to please!

The top view of the flower petals made of frosting.

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!!

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Recipe step by step:

The dry ingredients in a bowl.

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. That doesn’t mean others will not work; I just have not tested other flours.

Wet ingredients on dry ingredients ready to mix.

Step 2: Pour in the wet ingredients and then 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.

Pink cupcake batter in a bowl.

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

The baked pink cupcakes in a muffin tin.

Step 3: Add the batter to a muffin pan and 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 liners, 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.

The pink lemonade frosting in a stand mixer bowl.

Step 4: Mix up the frosting in a standing mixer.

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

Frosting the cupcakes with a frosting bag.

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.

Two pink lemonade cupcakes with white chocolate dragonflies on top.

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.
  • 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.

Expert Tips and Recipe FAQ:

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. The cupcakes are fully baked if the toothpick comes back clean, without crumbs or batter.

Can you make these 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 some powdered sugar or your favorite gluten free flour mixture in the bottom of the pan.

How do you store leftover buttercream frosting?

If you don’t use all the pink lemonade buttercream icing, 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.

How long will these cupcakes keep fresh?

These cupcakes will last up to 4 days in an airtight container or up to 4 months in the freezer.

Another shot of the white chocolate dragonfly on the cupcake.

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:

Gluten Free Pink Lemonade Cupcakes

Sandi Gaertner
Cute gluten free pink lemonade cupcakes with a pink lemonade buttercream frosting.
4.62 from 13 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 20 cupcakes
Calories 362 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Cupcakes

  • 2 ½ cups gluten free flour blend * see note
  • 2 teaspoons baking powder
  • â…› teaspoon salt
  • 1 ¼ cups sugar
  • 1 tablespoon lemon zest
  • ¾ cup butter softened
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup lemon juice
  • ¾ cup almond milk
  • *optional pink food coloring

Frosting

  • 1 ½ cups butter
  • 3-4 cups powdered sugar
  • 2-3 tablespoons lemon juice you can also use water
  • *optional pink food coloring

Instructions
 

  • Preheat the oven to 350º F.
  • 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.
  • In a separate bowl, add the wet ingredients and mix well. Add food coloring if you prefer to use it.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Line a muffin tin with cupcake papers and fill each ¾ full with the batter.
  • Bake for 18 minutes until done. Remove to a cooling rack and allow the cupcakes to cool.
  • 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.
  • Frost the cupcakes any way you like.

Video

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. To keep your cupcakes light and fluffy, do not overmix your cupcake batter.
  6. 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.
  7. These cupcakes will keep up to 4 days in an air-tight 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 362kcalCarbohydrates: 42gProtein: 2gFat: 22gSaturated Fat: 13gTrans Fat: 1gCholesterol: 71mgSodium: 216mgPotassium: 62mgFiber: 2gSugar: 31gVitamin A: 663IUVitamin C: 3mgCalcium: 48mgIron: 1mg
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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.

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8 Comments

  1. These were are tasty as they were lovely! Not brave enough to try the white dragonfly yet because I was in a hurry to make. Definitely next time though:)