Easy Gluten Free Red Velvet Cupcakes
Soft, airy, and decadently rich, these Easy Gluten-Free Red Velvet Cupcakes are the perfect sweet treat for any occasion. Made with a gluten-free all-purpose flour blend and infused with a hint of cocoa and vibrant red color, these cupcakes strike the perfect balance between flavor and texture. Moist and tender, they come together quickly with simple pantry ingredients, while a velvety cream cheese frosting adds the ultimate finishing touch. Ideal for anyone craving a classic dessert without the gluten, these cupcakes are easy to prepare and customizable with your favorite toppings. Whether for special celebrations or everyday indulgence, these gluten-free red velvet cupcakes promise to be a show-stopping hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Granulated sugar
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Buttermilk (or dairy-free buttermilk substitute)
- 1 teaspoon Distilled white vinegar
- 1 teaspoon Red gel food coloring
- 8 ounces Cream cheese (softened, for frosting)
- 4 tablespoons Unsalted butter (softened, for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2.5 cups Powdered sugar (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the sugar and vegetable oil together until smooth and well combined.
Add the eggs one at a time to the mixing bowl, beating well after each addition. Stir in the vanilla extract.
In a small bowl or measuring cup, mix the buttermilk, vinegar, and red gel food coloring until evenly combined.
Gradually add the dry ingredients to the wet ingredients in 3 batches, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the cream cheese frosting by beating the softened cream cheese and butter together in a medium-sized bowl until smooth and fluffy.
Mix in the vanilla extract, then gradually add the powdered sugar and beat until the frosting is smooth and creamy.
Once the cupcakes are completely cooled, frost them with the prepared cream cheese frosting using a piping bag or a spatula. Optionally, garnish with sprinkles or decorations of your choice.
Serve and enjoy your delicious gluten-free red velvet cupcakes!
Nutrition Facts
Calories |
5220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 731.9 g | 266% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 583.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 479 mg | 37% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
