Gluten-Free Red Velvet Cupcakes with Cream Cheese Frosting

Gluten-Free Red Velvet Cupcakes

A week ago, I had the honor ofΒ doing some dessert catering (for the first time ever) at a friend’s baby shower. It was fun, challenging and gave me an opportunity to get creative with my recipes and desserts! The theme was Star Wars, so you can imagine how adorable that was. You can see a photo below of the incrediblyΒ cute cupcake wrappers my husband designed for me!Β Β And these Gluten-Free Red Velvet Cupcakes are snuggled comfortably inside.

The three different desserts I made for the party included Gluten Free Chocolate Cupcakes, Chocolate Covered Pretzel Rods (β€œLightsabers”) and these Gluten Free Red Velvet Cupcakes! This was the first time trying out a gluten-free dessert. The main difference between these red velvet cupcakes and regular red velvet cupcakes, was the use of gluten-free flour.

Gluten-Free Red Velvet Cupcakes

Every other ingredient in this recipe (including the frosting) is naturally gluten-free. I’m very happy with how these gluten free red velvet cupcakes turned out. If you’re following a gluten-free diet, I highly encourage you to give these a try. If there are any other gluten-free ideas you’d like me to try, please let me know in the comments section!

Gluten-Free Red Velvet Cupcakes with Cream Cheese Frosting

Course: Dessert, Holiday/Themed RecipesDifficulty: Medium
Servings

24

cupcakes
Prep time

20

minutes
Bake time

20

minutes
Calories

408

kcal

These red velvet cupcakes are the perfect dessert for those following a gluten-free diet! A complete recipe that includes a deliciously sweet cream cheese frosting.

Ingredients

  • FOR CUPCAKES
  • 2 Β½ cups gluten free flour

  • 2 cups sugar

  • 1 tsp baking soda

  • 1 cup heavy whipping cream

  • 2 Tbs lemon juice

  • 1 Β½ cups butter, melted

  • 2 eggs

  • Β½ cup vegetable oil

  • 2 tsp vanilla

  • 2 Tbs cocoa powder

  • 2 Tbs red food coloring (more or less depending on how much it takes to turn red. NOTE: color will darken once baked so it’s okay if it still looks a little pink in theΒ rawΒ batter)

  • FOR FROSTING
  • 1 cup butter, softened

  • 12 oz cream cheese, softened

  • 2-3 cups powdered sugar

  • 2 tsp vanilla

Directions

  • Preheat oven to 350 degrees. Place cupcake liners in aΒ 24 countΒ cupcake panΒ 
  • In a large bowl, mix together all the dry ingredients which include the flour, sugar and baking sodaΒ 
  • In a separate bowl, add the 1 cup heavy whipping cream and 2 Tbs lemon juice. Mix and then let sit for at least 5 minutes until itΒ thickensΒ 
  • Add the rest of the wet ingredients (butter, eggs, oil and vanilla) to the bowl with the cream. Mix on low speed until well combinedΒ 
  • Add the cocoa powder and continue mixing on medium speed until well combined and smoothΒ 
  • Pour the wet ingredients into the bowl with the dry ingredients. Mix on medium speed until smoothΒ 
  • Start adding the food coloring little by little until you reach the desired red color. Please note that cupcakes will darken after they bake. Even if the batter looks β€œdark pink” it will be red once baked so don’t worry!Β 
  • Separate the batter evenly between all 24 cupcake liners. Make sure not to overfill. Each liner should be about 3/4 of the way filled, max
  • Place in oven on the middle rack and bake for 20 minutes. Make sureΒ a toothpickΒ inserted comes out clean before removing fromΒ ovenΒ 
  • Once done baking, let sit at room temperature until completely coolΒ 
  • While cupcakes are cooling, start preparing the frosting: Add the softened butter, softened cream cheese and 2 tsp vanilla to a bowl. Mix on low speed until smooth. Then add the powdered sugar one cup at a time. Mix on medium speed in between each cup added. Keep adding more powdered sugar until you reach the consistency and taste you want. Frosting should be somewhat thick, sturdy and not runny.Β 
  • Add frosting to a large pastry bag with your choice of tip. Pipe the frosting on top of each cupcake. If you don’t have a pastry bag, you can just use a butter knife to spread frosting on each cupcakeΒ 
  • Top with red sprinkles or you could crumble one of the cupcakes and use those crumbs to sprinkle on the rest of the cupcakes (you can see from the pictures, that’s what I did)Β 
  • Enjoy!Β 

Notes

*NUTRITIONAL INFO BELOW INCLUDES BOTH CUPCAKES & FROSTING COMBINED*

Nutrition Facts

24 servings per container


Calories408

  • Amount Per Serving% Daily Value *
  • Total Fat 31.1g 48%
    • Saturated Fat 17.5g 88%
  • Cholesterol 87mg 29%
  • Sodium 238mg 10%
  • Amount Per Serving% Daily Value *
  • Potassium 45mg 2%
  • Total Carbohydrate 32.5g 11%
    • Dietary Fiber 0.2g 1%
    • Sugars 29.1g
  • Protein 2.1g 5%
  • Calcium 2%
  • Iron 2%
  • Vitamin D 86%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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