Easy to make Gluten-Free Red Velvet Cupcakes that are tender, velvety, and have a dairy-free option. If you’re more of a cake person, you can use this gluten-free red velvet cupcake recipe to make a gluten-free red velvet cake!
If you love cake and cupcakes you’ll want to check out my Gluten-Free Chocolate Cake next. My Gluten Free Gingerbread Cake is also scrumptious.
For more ideas head over to my Gluten-Free Desserts.
Gluten-Free Red Velvet Cupcakes
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.
How to make a gluten-free red velvet cupcake
- 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.
This gluten-free red velvet cupcake recipe will be a favorite!
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 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.
Other gluten-free cupcake recipes
Gluten-Free Chocolate Cupcakes
Gluten-Free Blueberry Cupcakes
You can never have too many cupcake recipes! Pin this gluten-free red velvet cupcake for later.
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 red velvet recipes you’ll love Flippin Delicious’s Red Velvet Fudge.
Easy to make Gluten-Free Red Velvet Cupcakes that are tender, velvety, and have a dairy-free option. Dairy-free option included.Gluten-Free Red Velvet Cupcakes
Ingredients
Red Velvet Cupcakes:
Cream Cheese Frosting:
Instructions
Notes
Nutrition Information:
Yield:
12
Serving Size:
1 cupcake
Amount Per Serving:
Calories: 370Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 36mgSodium: 287mgCarbohydrates: 49gFiber: 1gSugar: 32gProtein: 5g 
nicole
hello, ive just made these today but had a question for the future. i didnt have buttermilk so ended up making my own with milk + vinegar, and then i saw the part that said near the additional vinegar ‘omit if making dairy-free buttermilk with vinegar’. i wasnt sure if that meant omit vinegar if making your own buttermilk at all, or if it was only for the diary free buttermilk, so omitted it out of an abundance of caution haha! but to get to my actual question:
while they are pretty darn good (i scarfed 2 with no reservations), i had an issue where the texture was almost *too* moist, if that makes sense? kind of like the center of each cupcake was denser and didnt crumb, the way cake might be if underbaked, but it baked the full time and came out clean with multiple toothpicking tests. would that be something that happened because i didnt use the additional vinegar? im hoping to get some buttermilk at the store and make them again to see, but with grocery shopping being tough where i am, its hard to get out at the moment. im not mad at them as they are, theyre still awesome! but if i can get closer to the texture of a classic cake theyll be even better 😀 thank you!
chrystal
Hi Nicole,
The recipe calls for vinegar, so if you mix vinegar with milk or a dairy-free milk to make the homemade buttermilk then you don’t add the 1 teaspoon of vinegar.
For your other question, it could be that your cupcakes needed a touch longer in the oven. It could also be your flour blend. What blend did you use?
Best,
Chrystal
nicole
thanks for the clarification! i had used bobs 1 to 1 gluten free flour, and surprisingly once they sat overnight they actually completely settled texture wise, no more issue with the slight over moist- ness. i also noticed the wrappers got floppy and pulled away from a lot of the cupcakes, so im wondering if they just needed to dry out a touch, and the paper wrappers absorbed the excess moisture or some other such thing. either way, they ended up perfect! i think i will give them a slightly longer bake this time to see if that little bit of excess moisture can bake out, thanks for the suggestion. and for the recipe of course, theyve been a real hit with my GF friends 🙂
Lisa
I just made these now and I had the same issue. I ate one, and it is done even though it is really moist. I used Namaste gluten free flour. That being said… I have tried a large number of gluten free cake recipes, and this is the first one that did not come out dense and gummy. So, I am absolutely thrilled. Also, red velvet cake is my fav, but I am not a fan of cream cheese icing… And I noted Chrystal’s comment on my frosting. It really was fantastic.
chrystal
Hi Lisa,
I am so glad you liked them. I don’t find that Namaste works well in my recipes, so I’m glad your cupcakes still turned out. If you have have Bob’s Red Mill 1-to-1 Gluten Free Baking flour, try that in cakes. It really does well with the texture. Also, make sure unless otherwise noted, to spoon the flour into the measuring cup and then level. 🙂
Thank you for sharing!
Chrystal
Lily
If I am baking at high altitude, how much baking powder and how much baking soda should I use? Should I cut both in half??
Also, your recipe says 1/2 buttermilk. Is that a 1/2 cup? If I don’t have buttermilk, but just want to use regular milk, can I use 2% milk and add 1 teaspoon white vinegar to the milk (omitting the vinegar later in the recipe)? Or do I need to use whole milk with the 1 teaspoon white vinegar?
Thanks!!! Your vanilla cupcakes were SUCH a huge hit!! Even my friends who aren’t GF kept saying “I could go GF if this is what GF things taste like!”
chrystal
Hi Lily
I am so glad everyone loved my vanilla cupcakes. For the high altitude, I would start with cutting the baking powder and baking soda in half. Yes, 1/2 cup buttermilk OR 1/2 cup milk of choice plus the vinegar. If you make your own vinegar you can omit the 1 teaspoon called for in the recipe separately.
Best,
Chrystal
Lily
Ok so if I use buttermilk, I should still add white vinegar as well, right?
And is this distilled white vinegar? Or what kind of vinegar?
Thank you so much! I want to make sure these come out as perfectly as the vanilla ones came out. The expectation from me is high from my friends and family now thanks to you 🙂
chrystal
Hi Lily,
If you use buttermilk, you still add the distilled white vinegar. You only omit if if you make your own buttermilk with milk + vinegar.
Best,
Chrystal
Betsy
Can you use any other “milk” than flaxmilk? For instance cashew milk?
chrystal
Yes, you can use your dairy-free milk of choice but I don’t recommend full fat coconut milk in this recipe.
Best,
Chrystal
Maliha
Can anything else be substituted for Gluten free flour
Like oat flour perhaps?
chrystal
I haven’t personally tried oat flour in this recipe, so I can’t speak to it from experience. Sorry I can’t be more help.
Best,
Chrystal
Kim
Looking forward to trying this recipe this weekend! Just had a few questions, what kind of coffee should be used? If I substitute the coffee and do the water, will there be a change in taste at all?
Thanks so much for sharing your recipe!
chrystal
The coffee helps bring out the other flavors and adds to the flavor itself. You can use any coffee, light, medium or dark or even decaf if you can’t do caffeine. I hope that helps.
Best,
Chrystal
Vk2004
Hi I don’t have the Bob’s red mill gluten free flour but I do use another gluten free all purpose flour, my question is that I know that since the Bob’s red mill flour contains xantham gum, but mine doesn’t not, do I need to add any additional xantham gum, if yes than how much should I put?
chrystal
For this recipe, add 1 teaspoon of xanthan.
Best,
Chrystal
Brittanie
I’ve been diagnosed with Celiac disease for about 10 years now and I just recently started venturing into gluten free baking. I used your vanilla cupcake recipe for a bridal shower last weekend and made these red velvet cupcakes today. Both are amazing and I’m so glad I found your website! My husband and son who don’t have to eat gluten free absolutely loved them!
chrystal
I am so glad. Thank you for letting me know. I hope you find many more recipes on my site to love.
Best,
Chrystal
Ronak Mehta
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
chrystal
So glad you like the recipe. Thank you for letting me know.
Best,
Chrystal