These gluten-free pink cupcakes are super moist, soft and oh so delicious. They are incredibly easy to make using simple ingredients like gluten-free flour, sugar, eggs, butter and milk. Gluten-free cupcakes get their pink colour from pink pitaya powder.

To amp up the flavour in these gluten-free pink cupcakes I added lavender extract and rose water. It adds such a delicate light essence to the cupcakes. The pink cupcakes are easy to make from scratch. Who’s ready to get baking?

This is hands down the best gluten-free cupcake recipe and I hope you give it a go! Great for birthday parties, summer picnics, after-school treats or a baby shower. Pretty pink cupcakes for any occasion.

These gluten-free pink cupcakes are a sweet and pretty cupcake recipe. Pink cupcakes the are moist and tender and made from scratch. This gluten-free cupcake recipe could easily be made dairy-free by substituting vegan butter and using coconut milk.

INGREDIENTS YOU NEED TO MAKE THESE CUPCAKES:

• Butter
• Eggs
• Gluten-Free Baking Powder
• Vanilla
• Pink Pitaya Powder
• Gluten-Free Flour Blend
• Milk
• Lavender Extract
• Rose Water

It is just about summer so it is the perfect time to make these gluten-free pink cupcakes. Have you ever seen a cupcake as pretty as these pink ones? A beautiful pink colour, thanks to pink pitaya powder. These gluten-free cupcakes are a delicious sweet treat that are perfect for a birthday part or baby shower.

HOW TO MAKE THE PINK CUPCAKES:

1. Preheat oven to 350 degrees.
2. Line a 12 cup muffin pan with paper cupcake liners.
3. In a stand mixer (or use a hand mixer and bowl) add the butter and sugar and beat.
4. Add the eggs and mix on low.
5. Scrape sides of bowl to incorporate all. Beat again.
6. Add the baking powder, vanilla, pink pitaya powder, lavender and rose water and mix on low speed.
7. Add the gluten-free flour and mix on low speed.
8. Add the milk and beat on medium speed until you have a smooth batter.
9. Use an ice cream scoop to drop batter into lined muffin pan.
10. Bake for 16-18 minutes.
11. Remove and cool.

These gluten-free pink cupcakes make the perfect treat for any celebration. Soft and fluffy gluten-free cupcakes topped with a dairy-free pink buttercream. For the frosting I used Tofutti dairy-free cream cheese, a bit of coconut milk, vegan butter, pink pitaya powder and icing sugar.

So delicious and beautiful! The pink cupcakes are made from scratch and are incredibly soft and fluffy. They have a light lavender and rose flavour. The recipe is easy and straightforward. Who’s ready to make some cupcakes?

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HAVE ANY GLUTEN-FREE QUESTIONS? Please DM me if you have any questions about gluten-free baking or cooking.

HERE ARE SOME MORE CUPCAKE RECIPES:

• Gluten-Free Carrot Cake Cupcakes
• Gluten-Free Strawberry Cupcakes
• Gluten-Free Dairy-Free Chocolate Cupcakes
• Gluten-Free Cashew Butter Cupcakes

Gluten-Free Pink Cupcakes

These gluten-free pink cupcakes are super moist, soft and oh so delicious. They are perfect for any celebration-baby shower, birthday party or summer picnic.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Equipment

• stand mixer or hand mixer
• bowl
• measuring cups
• spatula
• cupcake paper liners
• Muffin pan

Ingredients

  

• 1/2 cup butter, softened
• 2 large eggs
• 1/2 cup white 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
• 1/2 + 1/3 cup milk
• 1/2 tsp lavender extract
• 1 tsp rose water

Instructions

 

• 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!

Keyword cupcake recipe, cupcakes, gluten-free, gluten-free baking, gluten-free cupcakes, pink cupcakes, wheat-free

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