Pink Lemonade Cuppeycakes-Gluten Free (of course)

Pink Lemonade Cuppeycakes

Ingredients:

Cake 

6 tablespoons butter, softened  

 1 1/3 cups granulated sugar

3 tablespoons thawed pink lemonade concentrate

1 teaspoon vanilla extract

 1 teaspoon lemon extract

2 large eggs

2 large egg whites

2 cups Gluten Free Flour (I use Annalise Roberts's Mix, it works amazingly)

 1/2 Teaspoon Xanthan Gum

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups buttermilk

 Pink Food Coloring (I recommend gel coloring for the cake, otherwise your bright color fades)

Cooking spray

Frosting:

2 tablespoons butter, softened

2 teaspoons thawed pink lemonade concentrate

1/4teaspoon vanilla extract

 1/4 teaspoon lemon extract

8 ounces 1/3-less-fat cream cheese

3 1/2 cups powdered sugar

 Pink Food Coloring

Pre-Heat oven to 325 deg.  Place the first 4 ingredients into a large bowl. Mix on medium speed until well blended. Add eggs and egg whites one at a time, blending well after each addition. Add in salt, baking powder, baking soda, xanthan gum, and buttermilk. Mix until combined. Add gluten free flour to mixture 1/2 a cup at a time. Mixing after each addition. Add in gel food coloring to color the cake batter.

Line muffin tin with paper cupcake liners. Spray the inside of each liner with cooking spray. Fill the cupcake liners with cake batter. Bake in a 325 deg. oven for 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredientsin a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Add in food coloring until desired tint is reached. Frost the cooled cupcakes and enjoy!