Ever baked something so cheerful it made you smile before the first bite?
These pink lemonade cupcakes take me back to summers at my grandma’s house.
She always had pitchers of fresh lemonade on hand and something sweet baking in the oven. This recipe is my way of bottling up those memories—bright, zesty, and a little nostalgic. And here’s the twist: they’re gluten-free but so fluffy and flavorful that no one will guess!
Tips & Variations
- Lemonade Options: Swap pink lemonade with regular lemonade if you’re out of pink lemons.
- Dairy-Free Frosting: Use vegan butter and extra almond milk for a dairy-free option.
- Flavor Twist: Add a few crushed raspberries to the batter for a fruity kick.
Serving Suggestions
Plate these beauties with a tall glass of chilled pink lemonade. They’re perfect for summer parties, baby showers, or just because.

Gluten-Free Pink Lemonade Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, zesty cupcakes with a bright pink lemonade flavor and creamy frosting. Perfect for summer gatherings and 100% gluten-free.
Ingredients
For the cupcakes:
- 1 ¾ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup coconut oil or melted unsalted butter
- 1 tsp vanilla extract
- ½ cup freshly squeezed pink lemonade (about 2 lemons, depending on size)
- ⅓ cup unsweetened almond milk (or your preferred milk)
- 1 tsp lemon zest
- A drop of pink food coloring (optional, but it’s the fun part!)
For the frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp pink lemonade
- 1 tsp vanilla extract
- Pinch of salt
- Pink sanding sugar or lemon slices for garnish (optional)
Instructions
Step 1: Prep Time
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. Trust me, the liners make cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This keeps the cupcakes light and airy.
Step 3: Cream the Wet Ingredients
In a larger bowl, whisk sugar and eggs until creamy. Stir in the coconut oil, vanilla extract, pink lemonade, and almond milk. Add the lemon zest and that tiny drop of pink food coloring if you’re feeling festive.
Step 4: Combine the Mixtures
Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix, or your cupcakes might get dense.
Step 5: Bake
Scoop the batter evenly into the cupcake liners, about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 6: Make the Frosting
In a bowl, beat the butter until smooth. Slowly add powdered sugar, pink lemonade, vanilla extract, and salt. Whip until fluffy.
Step 7: Frost and Decorate
Pipe or spread the frosting onto the cooled cupcakes. Garnish with pink sanding sugar or a thin lemon slice for that final touch.
Notes
Let the cupcakes cool completely before frosting for the best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 30g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg