Description
Soft and moist gluten free red velvet cupcakes with a rich cocoa flavor, topped with a smooth and tangy cream cheese frosting.
Ingredients
- 1/4 cup unsalted butter (room temperature/softened)
- 1/4 cup oil
- 3/4 cup white sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/8 cup gluten free all purpose baking flour (1/8 cup = 2 tablespoons)
- 2 1/2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons red gel food coloring
- 8 ounces cream cheese (room temperature)
- 1/2 cup butter (room temperature)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cavity cupcake tin with liners.
- In a mixing bowl, beat the softened butter, oil, and sugar with an electric mixer for about 30 seconds until combined.
- Add the eggs, buttermilk, and vanilla extract. Beat until smooth.
- Add the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.
- Fold in the red gel food coloring until the desired color is reached.
- Let the batter rest for 10 minutes.
- Scoop the batter into the cupcake liners, filling each about 3/4 full.
- Bake for 22–25 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter for about 2 minutes until smooth.
- Add powdered sugar 2 cups at a time, then mix in vanilla and salt. Beat until light and fluffy.
- Frost the cooled cupcakes using a piping bag or spatula and serve.
Notes
- Use high-quality gluten free flour blend with xanthan gum for best results.
- Gel food coloring is recommended for vibrant color without thinning the batter.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Store in the refrigerator for up to 4 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
