Gluten-Free Pink Cupcakes

Gluten Free Pink Cupcakes

Pink Cupcakes.

What could me more perfect for Valentines Day! These gluten-free cupcakes are moist and airy and just the perfect shade of pink.

Sometimes I surprise myself when I am developing recipes and these cupcakes surprised me. Lets just say I hit a home run with this recipe. I do not like to brag but I am OVER THE MOON happy with this recipe.

Gluten free pink cupcakes

Do you celebrate Valentines Day?

Normally hubby and I are pretty low key for Valentines Day. It has never been that important to me to celebrate on that day, but maybe this year I will make these cupcakes for him for dessert as well as a nice dinner.

Gluten free pink cupcakes

I really am so excited for you all to get this recipe and please, please let me know if you make them. Send me a DM on Instagram, or a message on my Facebook page or here in the comments.

I really would love to hear how they worked out for you.

Gluten free pink cupcakes

I didn’t add the icing to the recipe. I forgot to right down the measurements for everything but basically I mixed with my hand mixer cream cheese, a bit of Swerve icing sugar, milk, pink pitaya powder and a bit of butter.

Gluten free pink cupcakes
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Gluten-Free Pink Cupcakes

Gluten free pink cupcakes

A moist and airy cupcake coloured with pink pitaya powder.

Scale

Ingredients

  • 1/2 cup butter, softened
  • 2 large eggs
  • 1/2 cup sugar
  • 1 1/2 tsp gluten free baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp pink pitaya powder
  • 1 1/2 cups gluten free flour blend (1 to 1)
  • 1/2 + 1/3 cup milk
  • 1/2 tsp lavender extract
  • 1 tsp rose water

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 12 cup muffin tin with paper liners.
  3. In a stand mixer add the butter and sugar and beat.
  4. Add the eggs and mix. Scraping the sides of the bowl to incorporate all.
  5. Mix on high until smooth.
  6. Add the baking powder,  vanilla, pitaya powder, lavender and rose water and mix on low speed.
  7. Add the flour and mix on low.
  8. Add the milk and beat on medium speed until batter is very smooth.
  9. Use an ice cream scoop to drop batter into muffin tin.
  10. Bake for 17-18 minutes.
  11. Remove and cool.
  12. Enjoy!

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