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Red Velvet Cupcakes

Delicious gluten-free red velvet cupcakes topped with rich cream cheese frosting.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
Frosting Ingredients
  • 8 ounces cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

Equipment

  • muffin tin

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, sugar, baking soda, baking powder, salt, and cocoa powder.
  3. In another bowl, mix the wet ingredients: vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Gradually add the wet mixture to the dry ingredients and mix gently until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
  6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the frosting by beating cream cheese and butter until creamy, then gradually add powdered sugar and vanilla extract until smooth.
  8. Frost the cooled cupcakes with the cream cheese frosting using a spatula or piping bag.

Nutrition

Calories: 290kcalProtein: 3gSodium: 200mg

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