New Post, New Recipe!
These gluten free velvet cupcakes have a classic cream cheese frosting as requested. I always find the frosting to be runny and not as firm. This recipe will explain all of that in great detail to achieve the best frosting and moist cupcakes. Baking gluten free is a bit tough for beginners (myself included), that’s why this recipe is nice and simple. I love that these red velvet cupcakes are small batch, they are just enough!
A gluten free red velvet cupcake can be a touchy subject for me. I used to make this cake/cupcake all the time when I was younger. Unfortunately, I grew bored and haven’t had any since then! I felt that a small batch recipe would be ideal for Valentine’s day and here we are!
This recipe combines 3 different types of gluten free flours and together they really make a moist and fluffy cupcake. These gluten free red velvet cupcake texture is soft and moist. The recipe is super easy to follow and because it only makes 6 cupcakes. You don’t even have time to get sick of them because they will most likely be finished by then!
I hope you try this recipe and if you don’t forget to leave a comment. I love hearing from you so please say Hi on my socials!
Bon Appetit,
Zorah xo
Q&As for baking gluten free red velvet cupcakes:
Make sure your butter and cream cheese are cold, from the fridge. I always use chilled ingredients for frosting/icing so it’s nice and firm when I have to pipe.
After I make my icing, I leave it in the fridge to chill, rather than leave it at room temperature. Either in the piping back or in a bowl, so that it holds its shape when piping/decorating.
Make sure you use a good quality food colouring, gel also works well.
I have not tested any other gluten free flours other than the ones in this recipe. So if you substitute the flours, please know that the texture may not come out the same.
Use a high quality cocoa, I use Dutch processed. I find that it does very well for the moisture in the cupcake and the flavour is very slight/no bitterness. For gluten free baking a good cocoa powder is needed!
If you don’t have buttermilk, you can use whole milk plus 2 tablespoons of lemon juice, stir to combine and then allow to stand for about 15-20 minutes so it has a thicker consistency.
Gluten Free Red Velvet Cupcakes
Course: DessertCuisine: AmericanDifficulty: Medium6
servings25
minutes20
minutesThese red velvet cupcakes are moist and have the softest texture. They are gluten free and can be enjoyed whenever! I made a sweet and light cream cheese frosting to go with it.
Ingredients
1/2 cup gluten free flour (containing Xanthan Gum)
3 tbsp. oat flour
1 tbsp. tapioca starch
1 tbsp. cocoa powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup white granulated sugar
1/4 cup vegetable oil
1 egg- room temp.
2 tsp. red food colouring
1 tsp. almond extract
1/2 tsp. white vinegar
1/4 cup buttermilk
- Cream Cheese Frosting
3 cup icing/powdered sugar
1/2 cup butter
260g cream cheese
2 tsp. vanilla extract
Directions
- Preheat your oven to 180 degrees C. and Line a cupcake tin with paper liners and spray with a non-grease spray to avoid any sticking.
- Combine the vegetable oil and sugar in a mixer using a whisk attachment (can also be done by hand with a whisk). Whisk on medium speed for 3 minutes, until it looks combine and moist.
- In a separate bowl, sift together the gluten free flour, oat flour, tapioca starch, baking soda, cocoa powder and salt- make sure there are no lumps.
- Add the egg, almond extract, food colouring and vinegar.
- Then add in 1/3 of the the flour mixture, and alternate with the buttermilk. Remember to scrape down the edges so everything is combined.
- Then pour the batter into the cupcake liners and make sure they are 3/4 full. Place in to the preheated oven for 16-20 minutes. A toothpick needs to come out clean and that’s when you know it will be done.
- While the cupcakes are baking you can start on your cream cheese frosting.
- Method for Frosting
- In a stand mixer with a whisk attachment, combine the cream cheese, butter, vanilla until smooth- about 2-3 minutes.
- Add in the icing sugar, one cup at a time. The mixture will lighten and keep blending on a medium speed. Make sure it’s thick and light in color before placing in the fridge.
- When you are ready to pipe or decorate your cupcakes, remove from the fridge, allow it soften slightly and then pipe.
- hope you enjoy them and please do leave a comment if you try them!:)
Classic Gluten Free Red Velvet Cupcakes:
Hi Zorah
I have just baked these and they are absolutely dreamy. So soft, so moist and so more-ish. I will be making them again for Valentine’s Day and definitely will be doubling the recipe.
Thanks so much for always posting stunning recipes.
Thank you so much! So happy you love them!