Why You’ll Love Gluten Free Red Velvet Cupcakes Recipe
These cupcakes have a tender crumb and balanced flavor that isn’t overly sweet. The combination of butter and oil keeps them moist, while the buttermilk adds a subtle tang. They’re easy to make, require simple ingredients, and the creamy frosting takes them to the next level. Plus, no one will guess they’re gluten free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Oil
- White sugar
- Eggs
- Buttermilk
- Vanilla extract
- Gluten free all purpose baking flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Red gel food coloring
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Salt
Directions
Preheat the oven to 350 degrees Fahrenheit and line a 12-cup cupcake tin with liners.
In a mixing bowl, combine the softened butter, oil, and sugar. Beat with an electric mixer for about 30 seconds until well blended.
Add the eggs, buttermilk, and vanilla extract. Beat again until smooth.
Add the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined, making sure the flour is properly measured. Fold in the red gel food coloring until you reach your desired shade.
Let the batter rest for 10 minutes.
Scoop the batter into the cupcake liners, filling each about three-quarters full.
Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together for about 2 minutes until smooth.
Add the powdered sugar gradually, about 2 cups at a time. Mix in the vanilla extract and salt, then beat until the frosting is light and fluffy.
Once the cupcakes are fully cooled, frost them using a piping bag or a spatula. Serve and enjoy.
Servings and timing
This recipe makes 12 cupcakes.
Prep time: 15 minutes
Rest time: 10 minutes
Bake time: 22–25 minutes
Total time: about 40 minutes
Variations
For a deeper chocolate flavor, slightly increase the cocoa powder.
For a natural coloring option, use beet powder or natural food dye instead of gel coloring.
For a dairy-free version, substitute plant-based butter, dairy-free cream cheese, and milk with a splash of vinegar instead of buttermilk.
For a filled cupcake, add a small amount of cream cheese frosting or jam inside the center before frosting.
For a lighter frosting, reduce the powdered sugar slightly and whip longer for a fluffier texture.
Storage/Reheating
Store the cupcakes in an airtight container in the refrigerator for up to 4 days due to the cream cheese frosting.
Before serving, let them sit at room temperature for about 20–30 minutes for the best texture and flavor.
Unfrosted cupcakes can be frozen for up to 2 months. Thaw at room temperature and frost before serving.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them unfrosted. Frost them before serving for best results.
What makes red velvet different from chocolate cake?
Red velvet has a lighter cocoa flavor and includes acidic ingredients like buttermilk, giving it a subtle tang.
Can I use regular flour instead of gluten free flour?
Yes, if you don’t need them to be gluten free, you can substitute with all-purpose flour in equal amounts.
Why do I need to let the batter rest?
Resting allows the gluten free flour to hydrate properly, resulting in a better texture.
Can I skip the food coloring?
Yes, the cupcakes will still taste the same but will have a natural cocoa color instead of red.
How do I know when the cupcakes are done?
Insert a toothpick into the center—if it comes out clean, they are ready.
Can I make mini cupcakes with this recipe?
Yes, reduce the baking time to about 10–14 minutes and keep an eye on them.
Why is my frosting too soft?
It may be too warm. Chill it briefly in the refrigerator, then beat again.
Can I pipe the frosting?
Yes, the frosting is sturdy enough for piping if chilled slightly before use.
What type of cocoa powder should I use?
Unsweetened cocoa powder works best for this recipe.
Conclusion
These Gluten Free Red Velvet Cupcakes are a delicious twist on a classic dessert. With their moist texture, subtle cocoa flavor, and creamy frosting, they’re perfect for any occasion and easy to make at home.
