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Gluten-Free Pink Cupcakes
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

Gluten-Free Pink Cupcakes


  • 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


  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin tin with paper liners.
  • In a stand mixer add the butter and sugar and beat.
  • Add the eggs and mix.
  • Scraping the sides of the bowl to incorporate all.
  • Mix on high until smooth.
  • Add the baking powder, vanilla, pitaya powder, lavender and rose water and mix on low speed.
  • Add the flour and mix on low.
  • Add the milk and beat on medium speed until batter is very smooth.
  • Use an ice cream scoop to drop batter into muffin tin.
  • Bake for 17-18 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!

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