Gluten-Free Red Velvet Cupcakes
By the Gluten Free Recipes team ·
Red velvet cupcakes, boasting a rich cocoa flavor and a vibrant crimson hue. Perfectly balanced with a hint of sweetness, these delightful treats are sure to satisfy any craving.
At a glance: This easy desserts recipe yields 4 servings in about 32 minutes (20 min prep, 12 min cook). It uses 11 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 7 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Red Velvet Cupcakes: When preparing this desserts recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned. Always use ingredients that are certified gluten-free, as manufacturing processes can vary In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Red Velvet Cupcakes: This recipe is carefully crafted using certified gluten-free ingredients to ensure it is safe for those avoiding gluten-containing grains. Always double-check your ingredient labels.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 tbsp unsweetened cocoa powder
- 1 tsp red food coloring
- 0.5 tsp salt
- 0.5 tsp baking soda
- 1 tbsp white vinegar
- 0.5 cup buttermilk or dairy-free alternative
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This ensures the cupcakes bake evenly and don't stick.
- 2
In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- 3
Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract, unsweetened cocoa powder, and red food coloring until the batter is a uniform vibrant red color, about 1 minute.
- 4
In a separate small bowl, whisk together the certified gluten-free all-purpose flour blend, salt, and baking soda. In a small cup, combine the white vinegar and buttermilk. The vinegar will react with the buttermilk, creating a slightly bubbly mixture.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The batter should be smooth and slightly thick.
- 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back lightly when touched.
- 7
Allow the cupcakes to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Gluten-free baked goods often firm up as they cool, so patience is key for the best texture.
Nutrition (per serving)
Tips & Notes
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
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