Gluten-Free Red Velvet Cupcakes

Close-up of a gluten-free red velvet cupcake with creamy swirled cream cheese frosting, topped with a small red heart decoration. Several cupcakes are in the background, slightly blurred.

5 from 1 vote

These easy gluten-free red velvet cupcakes are moist, fluffy, and absolutely irresistible—one of my favorite recipes to make.

Prep Time20

Cook Time20

Total Time40

Course: Baking, Dessert

Cuisine: American

Keyword: gluten-free red velvet cupcakes

Servings: cupcakes

Author: Ashley Barbey

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