Raspberry Lemonade Cupcakes (gluten free!)


Several months ago I made some copycat Lemonades from a recipe that I found at Gluten Free on a Shoestring.  The cookies were made with True Lemon and they were absolute perfection; light and refreshing these cookies were a perfect treat for summer.  Recently I have been experimenting with rice flour and wanted to come up with a nice cupcake that had a bit of a flair but still something that my 4 year old would enjoy.  I came across my hubby’s True Lemon Raspberry Lemon crystals in the cupboard and instantly thought of the Lemonades that were such a hit.  It was the perfect light bulb moment and I finally had a great cupcake idea!

This was my first run but they turned out fantastic and so pretty with pastel gluten free sprinkles.  The cupcakes are not too strongly flavored so I made a glaze that packed more of a tangy punch to top them off.  I used natural food coloring to attain a pink color to go along with the raspberry theme but it isn’t necessary.  Please do let me know if you try this recipe, make any mods that work or have any suggested changes.  Enjoy!   ~Carmen

(This post is part of several blog carnivals including Party Wave Wednesday Real Food Wednesday, Weekend Whatever, Gluten Free Friday, T.G.I.F, Food On Fridays)  You can also find me on Facebook!

Raspberry Lemonade Cupcakes


3 packets True Lemon Raspberry Lemonade Crystals

½ c powdered sugar

5 egg whites

1 ½ c. white rice flour

8 oz butter – softened

1 tsp aluminum free baking powder

Cupcake liners

Prep:  In a small bowl, beat egg whites until fluffy and set aside. In a second bowl, blend the dry ingredients.   In a medium sized bowl, cream butter and powdered sugar.  Next, mix in the egg whites then add the remaining dry ingredients.  The mixture will be slightly grainy. Do not over mix!

Add batter to cupcake liners to ¾ full.  Bake in a pre-heated 350 degree oven for 15-20 minutes (times vary depending on the oven).  Remove the cupcakes when they are sponge-y  to touch, they may look a bit undercooked however this is the perfect time to take them out of the oven and let them sit in the pan for 5 minutes as they will continue to cook as the pan cools.  Remove from the pan and set on wire racks to cool.   Once the cupcakes are cool, you can dip them in the glaze.

Raspberry Lemonade Glaze


1 cup powdered sugar

3 tbsp. milk

1 packet True Lemon Raspberry Lemonade Crystals

3 drops of natural food coloring in pink (optional)

Gluten Free Sprinkles (optional)

Prep: In a small bowl, whisk milk, powdered sugar and coloring until smooth.  You want your glaze to be a bit firm.  You are now ready to dip your cupcakes.   Add sprinkles if you like.


4 thoughts on “Raspberry Lemonade Cupcakes (gluten free!)

    • Hi Stacy, thanks for stopping by! FYI you will find True Lemon in the drinks section of your grocer, not in the baking section. I looked all over for it for several weeks before making that discovery! ~Carmen

  1. You had me at lemon! YUM Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope your week is great!

    Cindy from vegetarianmamma.com

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