Gluten Free Red Velvet Cupcakes with Cream Cheese Frosting
These gluten free red velvet cupcakes are as scrumptious as they look. With a homemade cream cheese frosting, they're a little bite of Heaven in every bite! No one will ever guess they're gluten and dairy free!
Make buttermilk by adding the white vinegar in a measuring cup and filling the cup up to ½ 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 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 mixer to medium speed and mix for 2 minutes.
Set batter aside to rest for at least 30 minutes.
Prepare a muffin tin by placing paper liners in each cup. Preheat oven to 350 F.
Fill each muffin cup ⅔ - ¾ of the way full of batter.
Bake for 20-24 minutes or until a toothpick tests done.
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.
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Notes
This recipe was tested with the gluten-free flour blend from Zest For Baking.
Make sure ingredients are at room temperature.
Measure by weight where weight is given.
Let the batter rest for at least 30 minutes for the lightest, fluffiest cupcakes.
A measuring cup works well for portioning the batter in the cupcake liners or use a large spoon and spatula. The batter will be thin.
Frost the cupcakes with a knife or get fancy with a piping bag and tip.