These easy gluten-free red velvet cupcakes are moist, fluffy, and absolutely irresistible—one of my favorite recipes to make. I whip up a batch for Mother’s Day, Valentine’s Day, and just about any holiday gathering because they’re the perfect festive, grab-and-go dessert. Each cupcake is topped with creamy cream cheese frosting that’s perfectly sweet and tangy, complementing the rich, cocoa red velvet cake.
I love how these gluten-free red velvet cupcakes turn out so light, tender, and flavorful every time I make them. I’ll often make gluten-free red velvet cake but I love the option to have a less messy dessert in these cupcakes. The tangy buttermilk gives them a soft, delicate crumb, while just a touch of cocoa adds that classic red velvet richness. The velvety cream cheese frosting is the perfect balance of sweet and tangy, making each bite absolutely irresistible. No one ever guesses they’re gluten-free, and that’s why they’re my go-to for special occasions—or whenever I just want a decadent treat!
Gluten-Free Red Velvet Cupcakes
Ingredients
Red Velvet Cupcakes
- 1 ¾ GF 1:1 flour blend, I like Pillsbury Gluten Free flour. Make sure your gluten-free flour already has xanthan gum in it. If it doesn't, add 3/4 tsp.
- ¼ cup cocoa, natural or Dutch-processed
- ¾ tsp fine sea salt
- 2/3 cup canola oil, Substitute for vegetable oil, avocado oil, or olive oil
- 1 cup granulated sugar
- 1 egg, room temperature
- 1 egg white, room temperature
- 2 tsp red gel food color, gluten-free. I use Chefmasters Super Red food coloring.
- 1 tsp vanilla extract
- 2/3 cup buttermilk, room temperature
- 1 tsp baking soda
- 1 ¼ tsp white vinegar, or apple cider vinegar
Cream Cheese Frosting
- ½ cup unsalted butter, room temperature
- 8 oz cream cheese block, full fat
- 4 cups confectioners’ sugar
- ¼ tsp fine sea salt
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, on medium low speed, beat the oil and sugar together until well blended, 1-2 minutes.
- Add the egg and egg white and mix to combine.
- Add the red food color and vanilla and mix to combine.
- Add the flour mixture in three batches, alternating with the buttermilk, mixing only until just combined after each addition. Stop and scrape the bottom and sides of the bowl between additions.
- In a small bowl, whisk together the baking soda and vinegar. Immediately, beat the mixture into the cupcake batter. Beat for 30 seconds.
- Divide the batter among the cupcake liners, filling them about ¾ full.
- Bake the cupcakes for 17-20 minutes or until a toothpick inserted comes out with a few moist crumbs but isn’t wet batter. Leave to cool for 10 minutes before placing them on a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the cream cheese on medium low speed until completely combined and lightened in color, about 3 minutes. On low speed, beat in the confectioners’ sugar, salt, and vanilla. Beat on low to incorporate the confectioners’ sugar before turning the speed up to medium and beating for 2-3 minutes.
- Place the frosting into a piping bag fitted with your preferred piping tip and frost the cupcakes. Alternatively, you can spread the frosting on top. Decorate and serve.
Notes
- Either Dutch-process or natural cocoa powder works for this recipe. Cupcakes with natural cocoa powder will be more bright red, while Dutch process cupcakes will be slightly darker.
- Seed oil alternatives that I think work best with this recipe are avocado or olive oil. I don’t notice a flavor difference when using avocado oil, but I can detect a hint of olive oil.
- The frosting recipe is enough to frost 12 cupcakes, as I have in the photos, but It can be halved for less frosting.
- If making dairy-free frosting, use vegan cream cheese + butter and add a bit of cornstarch or extra powdered sugar to stabilize it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Red Velvet Cupcakes Step by Step
Gather the Ingredients: Gather all your ingredients and preheat the oven to 350°F.
Prep the Muffin Tin: Line a cupcake tin with paper liners.
Mix the Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups gluten-free flour, ¼ cup cocoa powder, and ¾ tsp salt. Set aside.
Beat the Oil and Sugar: Using a stand mixer and paddle attachment, beat together ⅔ cup canola or vegetable oil and 1 cup granulated sugar on medium-low speed until well combined, about 1-2 minutes.
Add the Wet Ingredients: Mix in 1 room-temperature egg and 1 room-temperature egg white until incorporated. Add 2 tsp red food coloring and 1 tsp vanilla extract, mixing until fully blended.
Alternate Dry and Wet Ingredients: Gradually add the flour mixture and ⅔ cup buttermilk (I do this in 3 parts), beginning and ending with the dry ingredients. Mix gently after each addition until just combined, scraping down the bowl as needed.
Activate the Baking Soda: In a small bowl, whisk together 1 tsp baking soda and 1 ¼ tsp white vinegar. Immediately add it to the batter and beat for 30 seconds to incorporate.
Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling them ¾ full. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Beat the Butter and Cream Cheese: In the bowl of a stand mixer, beat ½ cup softened unsalted butter and 8 oz (whole block) softened cream cheese on medium-low speed until light and smooth, about 3 minutes. On low speed, mix in 4 cups of confectioners’ sugar, ¼ tsp salt, and 1 tsp vanilla extract until combined. Increase to medium speed and beat for 2-3 minutes until fluffy.
Frost and Serve: Transfer the frosting to a piping bag with your desired piping tip, or spread the frosting with a spatula. Decorate as desired and enjoy!
Serving Suggestions
These gluten-free red velvet cupcakes are perfect for holidays, birthdays, or any festive gathering. I love serving them with coffee or fresh berries and dressing them up with sprinkles or a white chocolate drizzle for an extra special touch. Whether on a dessert table or as a cozy treat at home, they always feel like a little celebration!
Storage Instructions
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate frosted cupcakes for up to 5 days. For longer storage, freeze unfrosted cupcakes for up to 3 months and thaw at room temperature before serving. If freezing frosted cupcakes, freeze them until firm, then wrap them individually and store them in an airtight container. Let refrigerated or frozen cupcakes come to room temperature before enjoying the best texture.
