Get ready to transform your baking game with these irresistible Gluten-Free Pink Lemonade Cupcakes that are about to become your new summer obsession! Imagine biting into a light, fluffy cupcake that bursts with tangy-sweet pink lemonade flavor, perfectly crafted for those avoiding gluten without sacrificing an ounce of deliciousness. These cupcakes are not just a dessert; they're a celebration of flavor that will make your taste buds dance and your guests beg for the recipe!
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- ¼ cup pink lemonade concentrate
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with gluten-free cupcake liners.
- In a medium bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Mix in the pink lemonade concentrate, milk, and vanilla extract until thoroughly incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with pink lemonade buttercream or decorate as desired.
Tips
- Always ensure your butter and eggs are at room temperature for smoother mixing and better texture.
- Use a digital kitchen scale for precise gluten-free flour measurements to guarantee the best consistency.
- Don't overmix the batter - mix just until ingredients are combined to keep cupcakes tender.
- Check cupcakes a few minutes early to prevent overbaking, as gluten-free baked goods can dry out quickly.
- Let cupcakes cool completely before frosting to prevent the buttercream from melting.
- For an extra zingy flavor, consider adding a little lemon zest to the batter.
- Store cupcakes in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
