Printable Gluten-Free Red Velvet Cupcakes Recipe Card
These gluten-free red velvet cupcakes are as scrumptious as they look. The homemade cream cheese frosting adds a perfect finishing touch. Best of all, no one will ever guess they're gluten and dairy-free!
Servings: 12 cupcakes
Calories: 285kcal
Ingredients
Dairy-free buttermilk
- ½ cup almond milk
- 1 teaspoon white vinegar
Cupcakes:
- 130 grams gluten-free flour blend about 1 cup
- 1 teaspoon xanthan gum (omit if included in flour blend)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 12 grams unsweetened cocoa about 2 Tablespoons
- ½ teaspoon salt
- 150 grams granulated sugar about 3/4 cup
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ounce red food coloring or gel
- ¼ cup prepared coffee room temperature
Frosting:
- 4 ounces vegan cream cheese softened
- ¼ cup vegan butter room temperature
- 1 teaspoon pure vanilla extract
- 240 grams powdered sugar about 2 cups
Instructions
Cupcakes:
- Make buttermilk by adding the white vinegar to a measuring cup and filling it to 1/2 with almond milk. Set aside for 5 minutes.
- In a medium mixing bowl, combine gluten-free flour blend, xanthan gum, baking soda, baking powder, cocoa, and salt. Mix until combined. Set aside.
- In a large mixing bowl or bowl of a stand mixer, mix the sugar and oil on low speed for 30 seconds or until combined.
- Add in the egg, buttermilk mixture, vanilla, and red food coloring, mix on low speed for 30 seconds. Stop the machine and scrape down the sides. Turn the mixer to medium and mix for 15 seconds.
- Add the coffee to the sugar mixture and mix on medium speed for 10 seconds.
- Add the flour mixture to the wet mixture and mix on low speed for 15 seconds. Scrape down the bowl.
- Turn the mixer to medium speed and mix for 2 minutes.
- Set batter aside to rest for at least 30 minutes.
- Prepare a muffin tin by lining each cup with a paper liner. Preheat oven to 350 F.
- Fill each muffin cup ⅔–¾ full of batter.
- Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes and let them cool on a cooling rack.
Frosting:
- In a medium mixing bowl, beat the softened vegan cream cheese and vegan butter until light and fluffy.
- Add powdered sugar and beat on low speed until combined.
- Add the vanilla extract and beat again until fully combined, about 30 seconds.
- Frost cooled cupcakes.
Notes
Doneness Cues
-
- The tops should spring back lightly when touched.
- A toothpick inserted in the center should come out clean or with a few crumbs.
- The cupcake edges will pull slightly away from the liners.
Success Notes
- Use a balanced gluten-free flour blend for the best structure.
- Do not over-mix after adding the flour.
- Room-temperature ingredients help create a smoother batter.
- Let cupcakes cool fully before frosting.
Storage
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerator: Frosted cupcakes keep for about 4 days.
- Freezer: Freeze unfrosted cupcakes for up to 2 months.
Nutrition (Estimated Per Cupcake)
Estimated using standard recipe nutrition calculators.- Calories: ~285 kcal
- Carbohydrates: ~37 g
- Protein: ~3 g
- Fat: ~14 g
- Sugar: ~24 g
Nutrition
Calories: 285kcal | Carbohydrates: 34g | Protein: 1g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 89mg | Sugar: 33g | Vitamin A: 280IU | Calcium: 36mg | Iron: 0.5mg
