Okay, so you’re craving red velvet, but gluten’s not your friend? I get it! That’s why I HAD to perfect these gluten free red velvet cupcakes. They’re seriously the real deal – moist, fluffy, and with that tangy cream cheese frosting that makes red velvet so good. You honestly won’t believe they’re gluten-free.
I’ve been baking gluten-free for years, and trust me, it can be tricky. But this recipe? It’s a winner. My friends (who aren’t even gluten-free!) beg me to make these for parties. So, if you’re looking for a show-stopping dessert that everyone can enjoy, you’ve come to the right place. Get ready to bake some seriously amazing gluten free red velvet cupcakes!
Why You’ll Love These Gluten Free Red Velvet Cupcakes
Seriously, what’s not to love? These cupcakes are kinda magical. I mean, they’re:
- Moist and fluffy!
- Packed with that classic red velvet flavor.
- Super easy to whip up – even I can do it!
- Perfect for birthdays, holidays, or, you know, Tuesdays.
- And, of course, totally gluten-free so everyone can dig in!
Benefits of Gluten Free Red Velvet Cupcakes
Okay, let’s break it down. That moist texture? It’s all about the right gluten-free flour blend and sour cream. The rich flavor comes from a combo of cocoa and a hint of tang. I promise, the recipe is so straightforward, even a beginner baker can nail it. Plus, they’re gluten-free, so you can share these beauties with all your friends, no matter their dietary needs!
Ingredients for Gluten Free Red Velvet Cupcakes
Alright, gather ’round! Let’s talk ingredients. These are the heroes that make our gluten free red velvet cupcakes sing! Don’t skimp – good ingredients make a HUGE difference. I’m listing everything with measurements, so grab your measuring cups and let’s get started!
Gluten Free Red Velvet Cupcakes Dry Ingredients
First up, the dry stuff! You’ll need 1 1/4 cups (that’s 190 grams, bakers!) of a good gluten-free 1:1 baking flour blend – the kind that already has xanthan gum in it. Also, 3 tablespoons (20 grams) of cocoa powder – unsweetened, please! Then, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Easy peasy!
Gluten Free Red Velvet Cupcakes Wet Ingredients
Now for the wet! You’ll need 1 cup (200 grams) of granulated sugar – nothing fancy. Then, 2 large eggs, 1/4 cup (50 grams) of vegetable oil (I use canola), 1 tablespoon of red food coloring (gel is best for vibrant color!), 1 1/2 teaspoons of vanilla extract (the real stuff!), 1/2 teaspoon of lemon juice, 1/4 cup (60 grams) of sour cream, and 1/2 cup (125 grams) of milk. Make sure that sour cream isn’t the fat-free kind – we want the moisture from the fat!
Cream Cheese Frosting Ingredients for Gluten Free Red Velvet Cupcakes
And last but not least, the crowning glory: the cream cheese frosting! You’ll need 1/2 cup (113g) of butter, softened – seriously softened, or you’ll have lumps. Then, 8 ounces (226g) of cream cheese, also softened. A teaspoon of vanilla extract, a tiny pinch of salt (it balances the sweetness!), and 3 cups (390g) of powdered sugar. Don’t even THINK about skipping the salt – it makes all the difference!
How to Make Gluten Free Red Velvet Cupcakes: Step-by-Step Instructions
Okay, pay attention, because this is where the magic happens! I’m going to walk you through each step. Don’t worry, it’s easier than it looks. Just follow along, and you’ll have gorgeous gluten free red velvet cupcakes in no time!
Preparing the Gluten Free Red Velvet Cupcakes Batter
First, grab a big bowl and whisk together your gluten-free flour, cocoa powder, baking powder, and salt. Set that aside. In your mixer, whip the eggs and sugar on medium-high for a whole 3 minutes – trust me on this, it makes them super fluffy! Slowly drizzle in the oil. Then, mix in the food coloring, vanilla, and lemon juice. Now, on LOW speed, add 1/3 of the dry stuff, then mix. Add the sour cream and mix again. Another 1/3 of the dry ingredients, mix. Half the milk, then the last of the dry. Finally, add the remaining milk. Don’t overmix! Just until it’s all combined.
Baking the Gluten Free Red Velvet Cupcakes
Preheat your oven to 350F (that’s important!). Line a 12-count muffin pan with cupcake liners and grease them – nobody likes a stuck cupcake! Pour the batter into each cup, filling them about 3/4 of the way up. Bake for 22-25 minutes. A toothpick inserted into the center should come out clean. If it doesn’t, give them another minute or two, but WATCH them! You don’t want dry cupcakes!
Making the Cream Cheese Frosting for the Gluten Free Red Velvet Cupcakes
While those cupcakes are cooling (very important – frosting on warm cupcakes = melty mess!), let’s make the frosting. Beat the softened butter and cream cheese until they’re totally combined and smooth. Then, add the powdered sugar, salt, and vanilla. Beat on low first (or you’ll have a powdered sugar explosion!), then crank it up to high for three whole minutes, or until it’s light and creamy. Scrape down the bowl and mix for another 30 seconds to make sure everything’s incorporated.
Frosting the Gluten Free Red Velvet Cupcakes
Cool the cupcakes for 5 minutes in the pan, then transfer them to a wire rack to cool COMPLETELY. I know, it’s hard to wait, but it’s worth it! Once they’re cool, transfer the frosting to a piping bag (or just use a ziplock bag with the corner snipped off). Pipe dollops of frosting on top of each cupcake. And there you have it – gorgeous, gluten free red velvet cupcakes ready to devour!
Tips for the Best Gluten Free Red Velvet Cupcakes
Okay, so you’ve got the recipe, but want to make *sure* they’re perfect? I’ve got you! Here are my little tricks. First, measure your gluten-free flour correctly – spoon it into the measuring cup, then level it off. Don’t just scoop! And make sure all your refrigerated ingredients (eggs, sour cream, cream cheese) are at room temperature. It makes a HUGE difference in how everything mixes.
Also, watch those cupcakes like a hawk while they’re baking! Gluten-free stuff can dry out easily, so don’t over-bake them. The toothpick test is your friend. And finally, don’t rush the cooling process. Seriously, let those babies cool completely before frosting. Trust me, you’ll thank me later!
Ingredient Notes and Substitutions for Gluten Free Red Velvet Cupcakes
Alright, let’s talk swaps! Not all gluten-free flours are created equal, ya know? I really like the 1:1 blends with xanthan gum already in them – Bob’s Red Mill and King Arthur Baking Company are usually my go-tos. But if you’re feeling adventurous, you can try a different blend. Just watch the texture!
Need dairy-free options? No problem! You can swap the sour cream for a dairy-free version ( Kite Hill makes a good one!) and use your favorite dairy-free cream cheese alternative. Just make sure they’re both nice and thick. As for the red food coloring… I know, it’s kinda controversial! You can use natural food coloring, but heads up, the color might not be as vibrant. Beet juice powder can work in a pinch, but it’ll change the flavor slightly, so start small!
FAQ About Gluten Free Red Velvet Cupcakes
Got questions? I’ve got answers! Here are a few things I get asked all the time about these amazing gluten free red velvet cupcakes. Hopefully, this clears up any confusion!
Can I use a different type of gluten-free flour for these Gluten Free Red Velvet Cupcakes?
Okay, so you wanna get fancy with your flours? I get it! But listen, I’ve tested this recipe a bunch, and I really recommend sticking with a 1:1 gluten-free baking flour blend that already has xanthan gum in it. It makes things SO much easier. If you *do* decide to experiment, just be prepared for the texture to be a little different. Some blends can be drier, some can be gummy. You might need to tweak the amount of liquid to get it just right. Honestly, for the best results with your gluten free red velvet cupcakes, stick with what I know works!
Can I make these Gluten Free Red Velvet Cupcakes vegan?
Good question! Yes, you totally can! It takes a few swaps, but it’s doable. For the eggs, try using flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg, let it sit for a few minutes to thicken). As for the sour cream and cream cheese, there are some pretty decent dairy-free versions out there now. Kite Hill’s cream cheese alternative is a good one! Just keep in mind that the texture might be slightly different, but they’ll still be delicious gluten free red velvet cupcakes!
How do I store these Gluten Free Red Velvet Cupcakes?
Alright, so you’ve managed *not* to eat them all in one sitting? Impressive! If they’re unfrosted, you can store them in an airtight container at room temperature for a couple of days. If they’re frosted, you’ll want to keep them in the fridge because of the cream cheese frosting. Again, airtight container is key! They’ll stay good for about 3-4 days in the fridge. Just let them come to room temperature a bit before you eat them, so the frosting softens up. Nobody likes rock-hard frosting!
Storing and Reheating Gluten Free Red Velvet Cupcakes
So, you’ve got leftover gluten free red velvet cupcakes? Lucky you! Keep ’em in an airtight container – fridge for frosted ones, room temp for unfrosted. Wanna warm one up? A few seconds in the microwave does the trick, but watch it! You don’t want a cupcake volcano. They’re honestly best at room temp, though!
Nutritional Information for Gluten Free Red Velvet Cupcakes
Okay, so here’s the deal. I’m not a nutritionist, and the nutrition info for these gluten free red velvet cupcakes can vary *a lot* depending on the brands you use and how big you make ’em. So, I can’t give you exact numbers, okay? Just enjoy them – everything in moderation, right?
Rate this Gluten Free Red Velvet Cupcakes Recipe
So, did you love these gluten free red velvet cupcakes as much as I do? Let me know! Rate the recipe below and leave a comment – I wanna hear what you think!
Print
Amazing Gluten Free Red Velvet Cupcakes in 22 Minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy delicious gluten-free red velvet cupcakes with a creamy frosting.
Ingredients
- 1 1/4 cups gluten-free 1:1 baking flour (190 grams)
- 3 tablespoons cocoa powder (20 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar (200 grams)
- 2 eggs
- 1/4 cup vegetable oil (50 grams)
- 1 tablespoon red food coloring
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 cup sour cream (60 grams)
- 1/2 cup milk (125 grams)
- 1/2 cup butter, softened (113g)
- 8 oz cream cheese, softened (226g)
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 cups powdered sugar (390g)
Instructions
- Preheat the oven to 350F. Line a 12-count muffin pan with cupcake liners and grease them.
- Whisk together the gluten-free flour, cocoa powder, baking powder, and salt in a bowl.
- In a mixer, whip the eggs and sugar on medium-high for 3 minutes. Drizzle in the oil slowly. Mix in the food coloring, vanilla, and lemon juice.
- On low speed, add 1/3 of the dry ingredients. Mix. Add the sour cream and mix. Add another 1/3 of the dry ingredients. Mix. Add 1/2 of the milk, then the last 1/3 of the dry ingredients. Add the remaining milk and combine.
- Pour batter into each cup to fill 3/4 of the way up.
- Bake for 22-25 minutes, until a toothpick comes out clean.
- Cool cupcakes for 5 minutes, then transfer to a wire rack to cool completely.
- Beat butter and cream cheese until combined. Add powdered sugar, salt, and vanilla.
- Beat on low, then high for three minutes or until creamy. Scrape the bowl and mix for 30 seconds.
- Transfer frosting to a piping bag. Pipe dollops on top of each cupcake.
Notes
- Use a gluten-free 1:1 baking flour for best results.
- Make sure all refrigerated ingredients are at room temperature before using.
- Cool the cupcakes completely before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
