Gluten Free Red Velvet Cupcakes
Love is in the air, and what better way to celebrate Valentine’s Day than with a swoon-worthy treat? Whether you’re hosting a fabulous Galantine’s Day bash or planning a cozy date night with your special someone, these Gluten-Free Red Velvet Cupcakes are set to steal the show! Imagine a velvety soft cupcake, gluten-free magic in every bite, topped with a cloud of smooth and decadent cream cheese buttercream. Trust me, resisting just one will be the ultimate challenge. Join me in this blog post as I spill the secrets on crafting these irresistible delights – a surefire way to make this Valentine’s Day extra sweet and memorable!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Ingredients You’ll Need
Gluten Free Red Velvet cupcakes
Granulated Sugar and Light Brown Sugar: Sweetness galore! These sugars not only add sweetness but also contribute to the cupcakes’ moist texture.
Butter and Vegetable Oil: The dynamic duo for richness and moisture. Butter adds that classic flavor, while vegetable oil ensures a tender crumb.
Whole Eggs and Egg Yolks: The binding agents that provide structure and stability to your cupcakes. Eggs also contribute to the overall richness.
Vanilla Extract: Vanilla enhances the taste profile, making every bite more delightful.
Red Gel Food Coloring: The secret behind that iconic red velvet hue. It adds a visual pop to your cupcakes, setting the stage for a festive treat.
Gluten Free All-Purpose Flour: The gluten-free hero of the recipe, ensuring that everyone can indulge in these cupcakes. It provides structure and thickness to the batter.
Cocoa Powder (Dutch processed): A touch of chocolatey goodness without overpowering. It complements the red velvet flavor and adds depth.
Baking Powder: The leavening agent responsible for the cupcakes’ rise and fluffiness.
Salt: The unsung hero that enhances all other flavors, balancing the sweetness and adding a subtle depth.
Buttermilk and Yogurt: Buttermilk tenderizes the crumb, and yogurt adds a hint of tanginess, creating the perfect flavor harmony.
Cream Cheese Buttercream
Cream Cheese and Butter: Cream cheese brings a slight tang, while butter adds unparalleled flavor.
Powdered Sugar: Sweetness meets structure. It sweetens and thickens the buttercream to perfection.
Vanilla Extract: A dash of vanilla magic to elevate the overall flavor.
Heavy Cream: The secret to achieving that silky smooth consistency. It lightens the buttercream and makes it a spreadable delight.
With these ingredients working their magic, get ready for a baking adventure that promises not only to impress but to leave everyone craving seconds!
Tips for Success
Gluten Free Red Velvet Cupcakes
Don’t over mix: mix the cupcake batter until just combined. Overmixing can lead to dense cupcakes. Stop mixing as soon as all the ingredients are fully incorporated.
Use cupcake liners: line your cupcake pans with liners to prevent sticking and make it easier to remove the cupcakes after baking.
Fill the cupcake liners correctly: fill each cupcake liner about 2/3 full to allow room for the cupcakes to rise and form a nice dome shape. Overfilling cupcake liners can cause the cupcakes to bake flat or sink in the middle because there wasn’t enough room for the cupcake to expand during baking. For ALL of my cupcake recipes I add one scoop of batter using this cookie scoop!
Use good quality pans: good quality baking pans contribute to better baking outcomes, ensuring that your cupcakes are cooked evenly, have an appealing appearance, and are easy to release from the pan. I LOVE this cupcake pan from USA Pans!
Don’t overbake: keep a close eye on the cupcakes while they’re in the oven and remove them as soon as a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can result in dry cupcakes.
Do NOT open your oven door: opening the oven door results in major heat loss inside your oven. When there is a major change in temperature in your oven it causes the cupcakes to fall after baking resulting in sad cupcakes. Don’t open your oven door until your cupcakes have baked for the proper amount of time listed in the recipe!
Let the cupcakes cool completely before frosting: allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting. This prevents the frosting from melting off your cupcakes.
Cream Cheese Buttercream
Whip it Good: Beat the cream cheese and butter well before adding the powdered sugar. This creates a light and fluffy texture. Once the powdered sugar has been added and is completely mixed in, whip it again at a medium-high speed until bright white and fluffy!
Frost your cupcakes like a Pro: Use a piping bag fitted with a pastry tip (I like to use this Ateco 809 tip) and check out my video here about how to properly pipe frosting onto your cupcakes!
Frequently Asked Questions:
What is red velvet cupcakes made of?
Red velvet cupcakes are made with a blend of ingredients, including flour, cocoa powder, leavening agents, sugar, butter, vegetable oil, eggs, vanilla extract, buttermilk, yogurt, and red gel food coloring. These components work together to create the iconic vibrant red color, subtle chocolate flavor, and moist texture. Cream cheese buttercream is often used as a classic topping, consisting of cream cheese, butter, powdered sugar, and vanilla extract.
What is a simple substitute for buttermilk?
A simple substitute for buttermilk can be made by mixing 1 cup of milk + 1 tbsp. of white vinegar or lemon juice. Stir the mixture and let it sit for about 5 minutes until it thickens and curdles slightly. This DIY buttermilk substitute works well in various recipes, providing a similar tangy flavor and acidity to the dish. Below are more ratios for the exact amount of buttermilk you may need for a recipe:
- ¼ c. = ¾ tsp. lemon juice + ¼ c. milk
- 1/3 c. = 1 tsp. lemon juice + 1/3 c. milk
- ½ c. = 1 ½ tsp. lemon juice + ½ c. milk
- 2/3 c. = 2 tsp. lemon juice + 2/3 c. milk
- ¾ c. = 2 ¼ tsp. lemon juice + ¾ c. milk
- 1 c. = 1 tbsp. lemon juice + 1 c. milk
Gluten Free Red Velvet Cupcakes
Equipment
- Electric mixer w/ paddle attachment
- Rubber spatula
- Mixing bowls
- Measuring Cups & Spoons
- Liquid Measuring Cup
- Whisk
- cookie scoop
- Muffin/Cupcake pan
- Cupcake Liners
- Piping Tips and Piping Bags
Ingredients
Gluten Free Red Velvet Cupcakes
- 1/2 c. (1 stick, 114g) Unsalted Butter softened
- 3/4 c. (175g) Granulated Sugar
- 3/4 c. (170g) Light Brown Sugar
- 1/4 c. (53g) Vegetable Oil
- 2 Eggs whole
- 2 Egg Yolks
- 1 tsp. (5g) Vanilla Extract
- 2 tbsp. (30g) Red Food Coloring gel
- 2 1/4 c. (312g) Gluten Free All-Purpose Flour
- 1/4 c. (34g) Cocoa Powder Dutch processed
- 2 1/4 tsp. (12g) Baking Powder
- 3/4 tsp. (6g) Salt
- 1 c. (236g) Buttermilk**
- 1/2 c. (130g) Greek Yogurt plain
Cream Cheese Buttercream
- 1- 8 oz. Package Cream Cheese softened
- 1/2 c. (1 stick, 114g) Unsalted butter softened
- 3 1/4 c. (454g) Powdered Sugar
- 1 tsp. (5g) Vanilla Extract
- Splash Heavy Cream
Instructions
Gluten Free Red Velvet Cupcakes
- Preheat oven to 350°F and line cupcake pan with cupcake liners.
- Place the brown sugar, granulated sugar, softened butter, and oil in the bowl of a stand mixer fitted with the paddle attachment.
- Cream the butter, oil, and sugars together on a medium speed (speed 4 for a kitchen aid mixer) for 5 minutes, until the butter and sugars are light and fluffy.
- Scrape down the sides of the bowl and add the whole eggs and yolks one at a time, mixing at a medium low speed until combined, and scraping down the sides of the bowl after each addition.
- Add vanilla extract and red food coloring, mix until combined and scrape down the sides of the bowl.
- In a medium sized bowl, add the gluten free all-purpose flour, cocoa powder, baking powder, and salt together. Whisk together until all the ingredients are evenly distributed.
- In a separate small bowl, whisk together the buttermilk and yogurt.
- Next, add the dry ingredient mixture in three additions alternating with the buttermilk mixture. Mix on a low speed and make sure to scrape down the sides of the bowl after every addition.
- Using a 2 oz. cookie scoop, place one scoop of batter into the cupcake liners. This should fill the cupcake liner 2/3 full of batter.
- Bake for about 20-25 minutes. You can also check doneness of the cupcakes by inserting a toothpick into the center of the cake and if the toothpick comes out clean your cakes are done 🙂
- Let cupcakes cool at room temperature before frosting!
Cream Cheese Buttercream
- Place the cream cheese into the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on a medium speed until it is smooth, and no lumps remain.
- Once the cream cheese is smooth, add the butter and continue to cream together on a medium speed until smooth.
- Next, slowly add the powdered sugar and mix on a low speed. Once all the powdered sugar has been added and is thoroughly mixed together, add the splash of heavy cream and vanilla extract, and mix until combined.
- Then turn the mixer up to a medium-high speed and beat together until the buttercream is white and fluffy. (Take note that this buttercream is not as sturdy as a typical American buttercream so it will not be as stiff)
- Once the buttercream is ready, pipe the buttercream onto the cupcakes or spread the buttercream on top of the cupcakes using an offset spatula (or back of a spoon) and enjoy!
