These gluten-free raspberry lemonade cupcakes are moist, fluffy and also dairy-free. Fresh raspberries, lemonade and lemon zest make these cupcakes the perfect sweet and tart treat.
More Gluten-Free Cupcake Recipes
Gluten-free flour – I tested this recipe with King Arthur Gluten-Free Measure for Measure flour. This is their blend that includes xanthan gum so no need to worry about adding extra. Pamela’s All-Purpose Artisan Blend is similar and will work too. Cup4Cup which contains milk powder, is also similar but I do not use it since it contains dairy and is the most expensive of these three. All of these options are certified gluten-free.
My preference is to use my own DIY gluten-free flour blend. It is way easier on the budget and allows me to add more variety to a gluten-free diet my favorite blend for baking includes sorghum, Millet and brown rice flours. Here is more information on mixing up your own gluten-free flour and the best gluten-free flour for baking.
Frozen raspberries are to mushy and will make the cupcakes very soggy. Fresh raspberries are a must for these cupcakes. And here’s how I keep them from sinking and making the bottom soggy:
- break up the raspberries into 3 or 4 pieces by hand, a knife releases too much moisture
- do not mix them into the batter
- put a thin layer of batter in the cupcake liner, add a few pieces of raspberry
- add more batter and a couple more pieces of raspberry.
My all-time favorite cupcake tool is this Wilton Perfect Fill Batter tip. The tip fits into a piping bag and gets the batter into the paper liners quickly with no spills, glops or mess. It has a silicone tip that opens and closes as you press and release pressure on the piping bag. It is inexpensive and makes quick work of cupcake making.
Lemonade is an easy way to get lemon juice into the cupcakes. You can make your own or get it ready made.
Lemon zest also adds a stronger pop of lemon flavor. Use a microplane to zest the lemon. This will shred it super fine so that it disappears into the batter. And if you like a strong lemon flavor add 1/2 tsp of lemon extract too.
Baking the Cupcakes
I have found that gluten-free baked goods do best when baked in dark gray pans. They are notoriously pale unless you overdo it on the sugar. The dark pans help with cooking and browning. This is the cupcake pan I use.
I love a basic vanilla buttercream frosting on my cupcakes, but here are a few more options. A tart pipeable cream cheese frosting is a perfect addition to the raspberry. Or make them more fruity with my strawberry buttercream frosting. For an extra pop of lemon, follow the lemon buttercream frosting recipe below.