Easy to make Gluten-Free Red Velvet Cupcakes that are tender, velvety, and have a dairy-free option.
This year my youngest daughter (turned 12) requested Gluten-Free Red Velvet Cupcakes for her birthday. Her first request was that they were topped with a Nutella Buttercream, not the traditional cream cheese frosting that I normally top them with. Growing up, Red Velvet Cupcakes were ALWAYS topped with cream cheese frosting. It took a bit of convincing, but finally she agreed that we could use cream cheese frosting.
These Gluten-Free Red Velvet Cupcakes are from my cookbook. Up until now, I haven’t posted them on the blog. But by popular request, I am sharing them here and I am excited for you to try them.
What does a Red Velvet Cupcake taste like?
They way I like to describe a gluten-free red velvet cupcake taste is that it’s a combination of flavors that pull together to form a unique, and delectable cupcake. With the gluten-free white cake base, a little cocoa, the buttermilk (or dairy-free buttermilk), and vinegar you get a taste that’s like not other – and it’s incredible. Top Gluten-Free Red Velvet Cupcakes with cream cheese frosting for the ultimate cupcake.
I mean, you could top them with a buttercream or chocolate buttercream frosting. It’ll still be amazing. Did you know that red velvet cupcakes originally were topped with a cream cheese frosting that had a hint of lemon? Yep. I usually leave the lemon out, but it’s definitely worth trying if you are feeling adventurous.
Can I make these Red Velvet Cupcakes Dairy-Free?
Oh my gosh, yes, you can make these gluten-free red velvet cupcakes dairy-free. My favorite way to swap out the traditional buttermilk called for in red velvet cupcakes is with flaxmilk + vinegar. You can use other dairy-free milks but the flaxmilk gives you the extra acidity, and thickens really well with vinegar. You get that sour, buttermilk taste, but without the dairy. Use dairy-free cream cheese and dairy-free butter to make the frosting dairy-free. Simple.
But isn’t Red Velvet the same as chocolate cake with red food coloring?
Ah ha! I have asked myself the same question. There isn’t a lot of cocoa in red velvet, and although some chocolate cakes use buttermilk or vinegar to enhance the flavors of the cake itself, it’s the combination of flavors that gives it a little zing, rather then your smooth chocolatey flavors. The acidity in the buttermilk and vinegar combined with the cocoa and food coloring give you the red velvet coloring.
These cupcakes are incredibly easy, and the texture is out of this world. You can use this same recipe to make a cake. For a 8″ or 9″ cake, double this recipe (except reduce the hot coffee to 3/4 cup, not fulling doubling it) and grease two pans, and sprinkle in cocoa to prevent the cake from sticking.
Bake for 30-40 minutes or until the center is set and a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes, then turn them out onto a wire rack to finish cooling.
Easy right? What other questions do you have about gluten-free red velvet cupcakes? Leave me a question in the comments and I will get back to you. Until then, if you are looking for more yummy gluten-free cupcakes recipes, you’ll love my Gluten-Free Vanilla Cupcakes and my Easy Gluten-Free Chocolate Cupcakes.
Chrystal Carver
Yields 12 cupcakes
Easy to make Gluten-Free Red Velvet Cupcakes that are tender, velvety, and have a dairy-free option.
10 minPrep Time
24 minCook Time
34 minTotal Time
Save RecipeIngredients:
- 1 cup gluten-free flour blend (142g) (I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour - aff link)
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 2 tablespoons unsweetened cocoa (.5 oz)
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/2 buttermilk (or 1/2 cup flaxmilk + 1 teaspoon white vinegar, let sit 2-3 minutes)
- 1 teaspoon white vinegar (omit if making dairy-free buttermilk with vinegar)
- 1 teaspoon gluten-free vanilla extract
- 1 oz. red food coloring of choice
- 1/4 cup plain hot coffee (or hot water)
- 4 oz. cream cheese, room temperature (or dairy-free cream cheese)
- 1/4 cup butter (1/2 stick), room temperature (or dairy-free butter)
- 1 teaspoon gluten-free vanilla extract
- 2 cups powdered sugar
Instructions:
- Preheat oven to 350°F (180°C). Position rack in center of oven. Line a 12 serving cupcake pan with paper liners; set aside.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
- In a large mixing bowl, combine the sugar and oil. Mix in the egg, buttermilk (or dairy free buttermilk), vanilla, and red food coloring until combined. Stir in the white vinegar and hot coffee (or hot water).
- Add the dry ingredients to the wet ingredients and mix just until combined. Scoop the batter evenly into each cupcake well, about 1/4 cup per well.
- Bake for 22-24 minutes, or until a toothpick comes out clean.
- Remove the cupcakes cakes from the oven and let them cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat together cream cheese (or dairy-free cream cheese), butter (or dairy-free butter) and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
- Frost cupcakes.
- Store in an airtight container at room temperature for up to two days, or in the refrigerator for up to 5 days..
Dairy-free option included.
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