These lovely and delicious Gluten-Free Strawberry Lemonade Cupcakes are simple to make. They are tender and flavorful and only use a few ingredients. The combination of strawberries and lemon are out-of-this-world good.
Gluten-Free Strawberry Lemonade Cupcakes
My youngest had a birthday coming up and what better way to celebrate than to make the cupcake she had been requesting – Gluten-Free Strawberry Lemonade Cupcakes!
This recipe is basically a gluten free lemon cupcake with a smooth, rich strawberry buttercream frosting. You can make these gluten free strawberry lemon cupcakes into a cake by doubling the recipe and using cake pans.
Fresh Lemon Juice vs. Bottle Lemon Juice
Not all lemon juice is created equal. In my experience, bottled lemon juice is finicky in baking. It sometimes causes the batter to become gummy, leaving a soft gooey center after the cupcakes have baked up. Unless a recipe calls for bottled lemon juice, I recommend using fresh lemon juice.
Working with Gluten Free Flour
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.
Why did my cupcakes sink?
There are several reason why cupcakes sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.
When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
Dairy Free Strawberry Cupcakes
To make these gluten free strawberry lemonade cupcakes dairy free simply swap the buttermilk for a dairy free milk (like almond milk) and the butter for a dairy free butter.
Tips for making cupcakes
There are a couple of tips and tricks to getting the right texture with gluten-free cupcakes.
- It’s best to use room temperature ingredients.
- Follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
- Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.
- Mix for the time listed in the recipe and do not over-mix. This adds air which in turn helps the cupcakes rise.
- Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.
Did you make these gluten-free strawberry lemonade cupcakes? Stop back by and let me know what you thought!
For the Lemon Cupcakes:
For the Strawberry Buttercream Frosting:
Serving Size: 1 cupcake
Amount Per Serving: Calories: 403 Total Fat: 16g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 72mg Sodium: 343mg Carbohydrates: 64g Fiber: 1g Sugar: 54g Protein: 2g