“Since I have celiac, I miss cake that tastes good. Gluten-free cake doesn’t taste the same.” People tell me this all the time. But, I have a secret. You can make a delicious gluten-free cake that’s so good no one will know it’s gluten-free. Our semi-homemade gluten-free strawberry lemonade cupcake recipe adds a touch of spring or summer to any meal.
Gluten-free Strawberry Lemonade Cupcake Recipe
In the South, for better or for worst, food equals love. Whenever anything happens to the family, whether it’s good or bad, we celebrate by having a cookout or family dinner. Does someone have surgery? Here’s a batch of cupcakes. Just got a scholarship? Would you like a pie? It’s not just eating the food that matters either. Some of the best family time is spent in the kitchen or gathered around the grill. Sharing recipes, sneaking tastes of the batter, or arguing over what makes a perfectly cooked dinner are moments we treasure.
Cooking gluten-free desserts is a bit harder. It used to involve planning a stressful shopping trip to the local specialty store and purchasing six or seven types of expensive gluten-free flour to make your own mix. Now that gluten-free cake mixes are on the market, you can add custom touches to make them taste homemade. There are two ways to make this recipe; the “fast and furious” method or the “I can’t believe it’s not homemade” method.
The “Fast and Furious Cooking Method”
In a hurry? Use this method:
- Use a gluten-free boxed cake mix prepared as directed on the package.
- Use strawberry glaze and pie filling. This is usually found in the produce section.
- Use a can of frosting and frozen lemonade. Most canned frosting is gluten-free but always read the label to be sure.
The “I Can’t Believe it’s Not Homemade Method”
Have a few more minutes? Use this method:
- Use a gluten-free mix, but do not follow the instructions on the package. Replace the oil called for in the recipe with an equal amount of melted butter.
Replace the water called for in the recipe with an equal amount of milk.
Add an additional egg to the mix. - Use the strawberry glaze from the produce department.
- Make homemade buttercream frosting (recipe here) mixed with frozen lemonade concentrate.
How to Make Canned Frosting Taste Homemade:
Here’s my “cheater’s method” to make canned frosting taste homemade.
In a large mixing bowl add the following:
- 1 can of frosting (cream cheese, vanilla, whipped or fluffy white are good choices)
- 3/4 to 1 cup powdered sugar, depending on how thick you want the frosting
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- Mix all the ingredients together until blended. Spread over cooled cakes or cupcakes.
Printable Recipe:
Gluten-Free Strawberry Lemonade Cupcake Recipe
An easy semi-homemade gluten-free dessert.
Ingredients
1 (15.2-ounce) gluten-free cake mix
water, oil, and eggs as directed on the package
1 /2 cup sour cream
1/2 cup frozen lemon concentrate (for cake mix)
1 cup strawberry glaze (usually found in the refrigerated section)
1 (16-ounce) container vanilla frosting
1/3 cup frozen lemon concentrate (for cake mix)
Directions
- Preheat the oven to 350 degrees. Prepare cake batter as directed on package. Add frozen lemonade concentrate and sour cream. Mix well.
- Pour the batter into 24 cupcake liners and bake as directed on package. Remove from heat and allow to cool completely.
- Scoop a small hole in the center of the cupcake using a cupcake scoop or a spoon. Add one half to one teaspoon of the strawberry filling to each cupcake. Replace the scooped out top onto the cupcake.
- In a small bowl add the Vanilla Frosting and the frozen lemonade concentrate. Mix until blended. Frost the cupcakes as desired.
If you are like us, you can’t survive on cupcakes alone. We have all sorts of gluten-free recipes, from main dishes, side dishes, appetizers, and desserts. You can access them here. Do you have any tips for making gluten-free cooking easier? What is your favorite gluten-free dessert?
