Last year I found a recipe for Pink Lemonade Cupcakes and knew we had to try it. We made them for Miss Priss’ 2nd birthday party and man were they YUMMY!!! Since then, I have made them multiple times for various reasons and each time I get rave reviews. In fact, they are my most requested cupcake to date!!
I was completely bummed when I had to go grain-free. I just knew I was never going to eat any kind of cake again. I was going to miss those occasional sweet treats. Not that I have them often – usually for family gatherings and birthday parties, but they were something to look forward to for sure!
Well, last Saturday was my Grandma’s 77th birthday. We had a small family party to celebrate with her. I was asked to bring my “famous” Pink Lemonade Cupcakes. But with one condition…they wanted me to be able to eat them too. AAAHHHH!!!!! I wasn’t sure it could be done – or at least that it could be done and taste well!
That was…until I did some research on baking grain-free. Turns out, you can eat sweet treats on a grain-free diet (probably shouldn’t have found that part out! There goes my girl-ish figure! HA!). With just a few minor adjustments and substitutions, you can have a delicious treat to enjoy in no time!!
Today I want to share my *NEW* Grain-Free Pink Lemonade Cupcake recipe!!! I was a little nervous when I started out because I am a “by-the-book” recipe kinda girl. I don’t usually stray from recipes very often – if at all. So, I was beyond excited when I tried the finished product and they were so moist and delicious. Exactly what I was hoping for!! Seriously…these are amazing!!
Be sure to scroll to the bottom where there is a printable PDF for you to print out. (I can’t get my recipe plug-in to work and haven’t found another one I like…so you get a pdf for now.)
You will need:
Add butter and sugar to mixing bowl
Cream together butter and sugar until smooth.
Add in eggs, one at a time, beating each one until fully blended
Add milk and vanilla. Mix until combined.
In a separate bowl, combine flours, salt, and baking powder. Yes…I’m using my measuring spoon – less dishes. Don’t judge!
Slowly add the dry ingredients to the wet ingredients and beat until creamy. The batter will appear a little grainy, like Matl-o-Meal. Don’t worry, this is normal. They turn out great!
Once thoroughly combined, add in honey and mix on low until combined.
Add in pink lemonade concentrate and mix until combined.
Batter will be tinted a light pink. If you want a more prominent pink color, add the gel food coloring. Mix until all combined. You may need to scrape sides once or twice to get it all mixed up.
It should look something like this. Isn’t it a pretty pink?! I just love pink!! And yes…I still needed to scrape this down a time or two, but you get the idea.
Scoop into the greased cupcake tins or into cupcake liners. NOTE: Grain-free flours do not rise like grain flours do. You will need to fillthese at least ¾ full. I filled mine to the top of the liners and they rose a little over the edge. Next time I will do more like ¾ full.
Bake at 350oF for 25-28 minutes, watching closely that the edges do not burn.
Remove cupcakes from pan carefully (they are delicate and will crumble and cool completely on a rack.
While cupcakes are cooling, prepare frosting.
You will need:
In the bowl of a stand mixer, beat butter on medium high speed until pale and fluffy.
Add icing sugar (beating slightly between each cup – or you’ll end up with powdered sugar everywhere, vanilla and pink lemonade concentrate. Beat on low speed until completely mixed together. Notice…the powdered sugar is not mixed in this picture? Somehow I thought the small amount of liquid would offset the 4 cups of powdered sugar. It did not. Do as I say and not as I do! Mix it in little by little!!
Icing will be a little thick, so add water 1 TBSP at a time beating after each addition, until you get a spread-able consistency. (I forgot to take a picture of this step & the slight pink tint the frosting had before adding food coloring. You’ll just have to trust me!)
Add food coloring until you get a pink color you like. Oooohhh….isn’t it just pretty?! Did I mention I love pink?
Fill your frosting bag with the icing. I like to fold the edges over my left hand and fill it that way. Seems easiest to me. Just so long as it gets in the bag and not in your mouth (because you can’t help but taste it – trust me!) you’ll be fine!
Pipe or spread onto cupcakes.
Decorate with sprinkles and serve!!
I hope you all enjoy this recipe as much as we do! Let me know if you try it and any changes!!!
Sharing with these scrumptious parties: The Chicken-Chick, Couponing & Cooking, An Original Belle, Chef In Training, Growing Home, Women Living Well, Raising Homemakers, Deep Roots At Home, Raising Mighty Arrows, Hearts for Home Blog Hop, What’s Cooking, Love?, Our Simple Country Life – Hearts 4 Home Thursdays, Passionate and Creative Homemaking, House of Hepworths, Comfy in the Kitchen, Hammock Tracks – It’s A Wrap
We thought you'd like...
Latest posts by Annette Breedlove (see all)
- Use Math Games to Make Learning FUN + Printable PreK Math Pack - January 15, 2020
- 3 Steps to Meeting your Child’s Deepest Need with Music - January 6, 2020
- Memorize and Study The Beatitudes: Mommy & Me Scripture Journals - December 23, 2019