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.