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.
Equipment
- stand mixer or hand mixer
- bowl
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!
Tried this recipe?Let us know how it was!