Gluten Free Red Velvet Cupcakes
These gluten free red velvet cupcakes are soft, rich, and topped with creamy frosting. Perfect for any celebration or sweet craving.
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Equipment
- muffin tin
- wire rack
- piping bag
Ingredients
- 1 1/2 cups Gluten Free 1-to-1 Baking Flour
- 3/4 cup Granulated Sugar
- 2 tbsp Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Buttermilk
- 1/3 cup Vegetable Oil
- 2 large Eggs
- 1 tbsp Red Food Coloring
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract
For the Frosting
- 8 oz Cream Cheese, softened
- 1/4 cup Unsalted Butter, softened
- 2 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350F and line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together gluten free flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, vegetable oil, eggs, red food coloring, white vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined with no lumps. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until fluffy. Add powdered sugar one cup at a time, then beat in vanilla extract until smooth and creamy.
- Pipe or spread frosting generously on each cooled cupcake. Sprinkle with crushed red velvet cupcake crumbs if desired.
Servings: 12 cupcakes
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 55g | Protein: 4g | Fat: 18g
Calories: 397kcal
Cost: $10