A bright, zesty lemon cupcake with a hint of ube, creating a naturally vibrant pink hue — no artificial colors needed. Soft, flavorful, and gluten free
Pink Lemonade Cupcake
gluten free flour blend (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), almond flour, butter (cream, salt), milk, yogurt (Pasteurized milk and cream, and live active yogurt cultures), eggs, sugar, lemon, baking powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, and Monocalcium Phosphate), baking soda (sodium bicarbonate), pink sprinkles (Cane Sugar, Tapioca Starch, Palm Oil*, Palm Kernel Oil*, Sunflower Lecithin, Coloring (Vegetable Juices), Carnauba Wax)
Icing: Palm fruit oil. sugar, vanilla extract (vanilla, alcohol), Freeze dried Lemon juice Powder, sea salt
Allergens: almonds (tree nuts), milk, eggs.
made in a kitchen that also handles: eggs, milk, soy, peanuts, tree nuts, sesame, fish and shellfish.
