Gluten Free Pink Lemonade Cupcakes Recipe

by Carol Kicinski on March 9, 2011

Post image for Gluten Free Pink Lemonade Cupcakes Recipe
It is almost Spring Break time which means my normally sleepy little Florida beach town will get inundated with visitors – “spirited” collage students will wonder the streets, alabaster-skinned families from Minnesota will turn bright red on our beaches and most importantly, my g-kids arrive!

Whenever the g-kids come they always cook up ideas for money making ventures and inevitably they want to have a Lemonade stand. Unfortunately all attempts at selling glasses of freshly squeezed Lemonade for 50 cents have been fiscal failures. What has been successful for them is baking gluten-free baked goods and selling them at business offices. So this year I thought of a way I could help them combine both – Gluten Free Pink Lemonade Cupcakes!

The cupcakes are light as air, the frosting sweet and pink and overall these gluten-free cupcakes are just as cute as could be – topped with a sugared lemon slice and a bright red maraschino cherry.

So, would you pay an adorable kid 50 cents for one of these treats?

Gluten Free Pink Lemon Aid Cupcakes

Gluten Free Pink Lemonade Cupcakes Recipe

Ingredients

Cupcakes

3 large eggs
1 large lemon
¾ cup sugar – use divided
½ teaspoon kosher or fine sea salt
2/3  cup gluten-free flour

Frosting

1 lemon
¼ cup unsalted butter, at room temperature
Small pinch of kosher or fine sea salt
3 cups powdered sugar, measured then sifted
2 tablespoons maraschino cherry juice

Garnish

1 lemon
½ cup sugar plus more for coating the lemon slices
½ cup water
12 maraschino cherries with stems, patted dry

Directions

Cupcakes

Preheat oven to 325 degrees. Line a standard muffin pan with paper liners.

Separate the egg whites from the yolks putting each into a large mixing bowl. Beat the egg yolks in a mixer, preferably fitted with a paddle attachment, on high speed for 5 minutes or until they are lemony yellow in color.

Zest the lemon then squeeze the juice. You should have ¼ cup of lemon juice, if not add a little water to make ¼ cup total. Add the lemon jest, juice and salt to the egg yolks. Mix to combine. With the mixer running on low speed, gradually add ½ cup of sugar. Beat the mixture on medium speed for 4 minutes or until the mixture has doubled in volume. Turn the mixer to low and gradually beat in the flour. Mix until just combined.

Beat the egg whites on high speed with the whisk attachment until foamy. Gradually add in the remaining ¼ cup sugar. Continue to beat until glossy and stiff peaks form. Fold half of the egg whites into the egg yolk mixture then fold in the remaining whites. Fold until the mixture is no longer streaky. Put the batter into the muffin cups. Bake for 30 – 35 minutes or until the tops are lightly browned and spring back slightly when touched. Remove from the oven and let cool in the pan for 5 minutes. Remove to a wire rack to finish cooling.

Frosting

Zest and juice the lemon – you should have approximately ¼ cup of lemon juice.

Beat the butter in a mixer, preferably fitted with a paddle attachment, until creamy. Add the lemon juice, salt, 1 cup of powdered sugar and the maraschino cherry juice. Beat until smooth. Add the remaining powdered sugar and beat until combined. Fold in the lemon zest.

Garnish

Cut off a slice from each end of the lemon and slice into 6 thin slices. Combine ½ cup sugar and ½ cup water in a small sauce pan. Stir to combine and add the lemon slices. Bring mixture to a boil then lower the heat to low and simmer for 15 minutes. Pour some sugar into a plate. Drain the liquid off the lemon slices and gently lay the slices on the sugar with a fork or tongs. Cover with more sugar and let them cool. When cool, cut the lemon slices in half and toss then around to coat slices evenly with sugar.

To assemble, frost the cupcakes and add a lemon half and a cherry on top of each cupcake.

Servings

This gluten free recipe makes 12 cupcakes.

Need a quick meal?

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Ready for dessert?

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The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

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Categories:    Cupcakes

{ 46 comments… read them below or add one }

Jeanine March 9, 2011 at 9:58 am

You are amazing, Carol. These cupcakes look so, so cute, I’d gladly pay your g-kids quite a bit more than $0.50 for one. I still have lemons, and my one kiddo actually asks “Mom, do you have any home-baked goodies?”, so I think I will surprise her with these cupcakes after school. Thanks for the great recipe!

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Grace March 9, 2011 at 11:57 am

What a precious idea. I’m planning to feature this recipe, connected to you of course, as one of my favorites for March. You can view it the first of April.

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Carol, Simply Gluten Free March 11, 2011 at 8:49 am

Thanks Grace!

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Jeanine March 9, 2011 at 1:14 pm

Mine aren’t as pretty as yours, but boy, they taste fantastic! The cupcake is so light, and there is so much lemon tanginess, YUM! Thanks again!

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Carol, Simply Gluten Free March 11, 2011 at 8:48 am

Yay! Glad you liked them – really light huh? And I am like you, love the tanginess. Thanks for letting me know!

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Theresa March 9, 2011 at 8:30 pm

Those look so pretty and amazing! I’d pay more than 50c for one of those! :)

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Carol, Simply Gluten Free March 11, 2011 at 8:49 am

The g-kids will be happy to know, maybe they will up the price :)

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Iris March 9, 2011 at 9:36 pm

I had the same thought as Jeanine. I would pay a lot more than $0.50 for these!

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InTolerantChef March 10, 2011 at 4:36 am

.

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Maggie March 10, 2011 at 7:24 am

I think I’d pay $3 for these! What a steal :) You’re the best G-Ma ever! Have fun with the kiddies.

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Carol, Simply Gluten Free March 11, 2011 at 8:54 am

Whoa! $3.00, they wouldn’t know what to do with all that money – well actually they would figure it out :) They are little mogals in the making!

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Johanna B March 10, 2011 at 12:08 pm

Where do you live? I’ll be by to buy some from the g-kids. They look fantastic. Actually I live in Kansas now but I grew up on the Gulf Coast.

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Carol, Simply Gluten Free March 11, 2011 at 8:53 am

On the Florida side of the gulf – that’s kind of a long trek from Kansas for a cupcapke :) Where did you grown up?

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Johanna B March 11, 2011 at 9:14 am

Before I started school we lived in a little town near Bay St Louis, MS. Then when I was in 2nd grade we moved to New Orleans. I miss the beach and the water but not the hurricanes although here we have tornadoes.

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Carol, Simply Gluten Free March 11, 2011 at 12:59 pm

I am with you, love the beach not crazy about the hurricanes. After helping out in the aftermath of Katrina I have new found respect for what a hurricane can do.

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Nichole Long March 11, 2011 at 12:36 pm

Made these just because today is Friday! They are delicious and a great little taste of spring/summer!

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Carol, Simply Gluten Free March 11, 2011 at 12:58 pm

Yay! Isn’t it great how lemons are available in the winter but bring such sunshine to your food?

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Lauren - As Good As Gluten March 11, 2011 at 5:45 pm

I admire your blog and love your recipes (including this one – can’t wait to try), so I nominated you for a blog award – Versatile Blogger Award!

http://asgoodasgluten.blogspot.com/2011/03/versatile-blogger-award.html

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Kim-Cook It Allergy Free March 14, 2011 at 4:55 pm

Carol, just beautiful! What a perfect springtime treat! And as usual, the photos of these are unbelievable! Another one to add to my must-try list! Missed you this weekend! But cannot wait to see you at the end of April!
xo
k

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Jess March 21, 2011 at 8:52 pm

Oh my gosh, these look delicious!!

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Ez April 2, 2011 at 1:39 am

I’m new to your blog (I discovered you through a pin on Pinterest), and boy am I ever glad to have found you! My daughter was recently diagnosed with Celiac and I just know these scrumptious little cupcakes will perk her right up. Being fairly new to gluten-free cooking…I’m wondering if you have a gf baking mix that you can recommend (which one did you use for these cuties)? Thank you so much for sharing your recipe…and yes, I’d absolutely pay more than .50! xo Ez

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Ez April 2, 2011 at 1:40 am

Oh gosh…feeling absolutely ridiculous that I didn’t notice the link to your flour before posting my previous comment. Sorry about that.

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Jess @ littlegirlbigappetite April 4, 2011 at 7:32 pm

These are absolutely adorable! Also very easy to make and not too many ingredients as some gluten free cupcakes have! Trying this soon and linking it back to you!

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Lera Bocchino April 25, 2011 at 7:52 pm

Perfect piece of work you have done, this site is really cool with wonderful information.

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Gretchen Garbe May 27, 2011 at 9:40 pm

I am speechless. It is a improbable blog and very partaking too. Great work! That’s not likely much coming from an beginner blogger like me, but it surely’s all I may think after having fun with your posts. Nice grammar and vocabulary. Unlike other blogs. You actually know what you are speaking about too. So much that you made me want to read more. Your weblog has develop into a stepping stone for me, my fellow blogger. Thanks for the detailed journey. I actually enjoyed the 6 posts that I have read so far.

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Alyssa June 6, 2011 at 7:34 pm

Love these! Question: How do you gt your icing to look like that? Thanks!

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Carol Kicinski June 6, 2011 at 9:40 pm

Well actually Alyssa I had piped the icing on (not my strong suit anyway) and it was pretty warm so it just kind of started to melt a little :) I decided I liked the way it didn’t look too “done”

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Tamara June 8, 2011 at 4:32 pm

im going to try this but with limo cello! I’ve been looking for a good recipe to use it!

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Carol Kicinski June 9, 2011 at 2:43 pm

Yum ,that sounds amazing!

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rosacea June 14, 2011 at 2:34 pm

Carol, These cup cakes are amazing. Love the color and the marachino cherry is a great touch. I’m sure children will love these too. I would pay $2 – $3 for these! You can’t even get a regular cup cake for under $0.75 in the grocery store.

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Georgann Thomas August 4, 2011 at 9:26 am

Hello! I’ve been reading your site for a long time now and finally got the bravery to go ahead and give you a shout out from Dallas Texas! Just wanted to tell you keep up the excellent work!

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Carol Kicinski August 8, 2011 at 8:33 am

Thanks for the shout out!

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Maria August 18, 2011 at 4:46 pm

This was my first Gluten Free recipe Ive ever made and it turned out!!!!! I was so impressed!! Everyone loves them!
A Million Thanks!!!!!

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Carol Kicinski August 18, 2011 at 9:27 pm

YAY! Good for you :)

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candaceiw January 17, 2012 at 11:36 am

Thank you for the recipe. I don’t see any butter or shortening in the cupcake ingredients. Am I missing something? thank you for sharing your talents.

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Carol Kicinski January 17, 2012 at 11:52 am

You’re welcome and no, you are not missing anything – the cupcakes themselves have no butter, etc. They are light little sponge cakes. There is butter (or butter sub) in the frosting. Enjoy!

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candaceiw January 17, 2012 at 11:53 am

I answered my own question, this is more of an angel food cake, but then I question, no levening?

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Carol Kicinski January 17, 2012 at 2:59 pm

Nope, the beaten egg whites are all the leavening you need!

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Vanessa June 30, 2012 at 1:55 pm

They looks so yummy, I will definitively try to make them :-) I love cupcakes

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Carol Kicinski July 1, 2012 at 4:12 pm

Thanks Vanessa! Enjoy.

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Juli January 4, 2013 at 10:21 am

These look delicious! Any good ideas as to rendering these lactose free? Thanks.

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Carol Kicinski January 4, 2013 at 2:08 pm

Sure that’s easy! Just substitue either dairy free butter (Earth Blance) or all vegetable shortening (like Spectrum) for the butter in the frosting. It will be delicious!

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Juli January 6, 2013 at 8:02 pm

Thank you so much!

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Carol Kicinski January 7, 2013 at 4:50 pm

My pleasure!

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guide to investing in gold and silver epub April 30, 2013 at 1:54 pm

Hi there! I just wanted to ask if you ever have any issues
with hackers? My last blog (wordpress) was hacked and I ended
up losing several weeks of hard work due to no back up. Do you have
any solutions to prevent hackers?

Reply

Carol Kicinski May 3, 2013 at 8:30 pm

I have! All I can say is to be diligent nad make make sure all your security measues are in place. It is difficult, but there is technolgly to keep you ahead of the game!

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