Gluten Free Red Velvet Cupcakes with Buttercream Icing Recipe

Introduction

These Gluten Free Red Velvet Cupcakes with Buttercream Icing are a delightful treat for anyone craving a classic red velvet flavor without the gluten. Moist, tender cupcakes topped with a rich, creamy frosting make them perfect for celebrations or an everyday indulgence.

Ingredients

• 1 1/2 cups 1-to-1 gluten-free flour blend*
• 1/2 cup almond flour
• 3 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup coconut sugar or regular sugar*
• 3 large eggs
• 1/2 cup melted butter
• 1/2 cup buttermilk*
• 2-3 teaspoons red gel coloring
• 2 sticks unsalted butter (1 cup)
• 1/3 cup all-vegetable shortening (such as Spectrum)
• 5 1/2 to 6 cups powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 3-4 tablespoons heavy cream or whole milk
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, mix together the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a large mixing bowl, add the sugar, eggs, buttermilk, and melted butter. Beat with an electric or stand mixer until smooth and combined. Stir in the red gel coloring until the batter is uniform in color.
4. Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cupcakes tender.
5. Step 5: Divide the batter evenly among the liners, filling each about three-quarters full.
6. Step 6: Bake for 18-22 minutes, or until the tops spring back lightly when touched.
7. Step 7: Let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
8. Step 8: For the buttercream frosting, beat the unsalted butter and vegetable shortening in a stand mixer on medium speed until fluffy and combined.
9. Step 9: Gradually add powdered sugar and vanilla extract while continuing to beat. Once mixed, add heavy cream or whole milk and a pinch of salt. Beat until the frosting is stiff yet smooth and fluffy.
10. Step 10: Once the cupcakes are completely cool, frost them generously with the buttercream using a spatula or piping bag.

Tips & Variations

• For a more vibrant color, increase the red gel coloring slightly, but add gradually to avoid bitterness.
• Use room temperature eggs and butter to help the batter combine smoothly.
• Almond flour adds moisture and flavor, but can be swapped with a nut-free gluten-free flour for allergies.
• Garnish cupcakes with white chocolate shavings or crushed pecans for added texture.
• If you prefer a dairy-free version, substitute the butter and cream with coconut oil and coconut milk respectively.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze un-frosted cupcakes in a sealed container for up to 3 months. Thaw completely and frost just before serving. When refrigerated, bring cupcakes to room temperature before eating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if you do not require gluten-free, but the texture will be slightly different. Reduce the baking powder slightly to prevent rising too much.

Why is my red velvet cupcake batter too thick?

The batter should be thick but pourable. If it’s too dense, check that your buttermilk is fresh and measure wet ingredients accurately. You can add a tablespoon of extra buttermilk if needed to loosen it slightly.

Gluten Free Red Velvet Cupcakes with Buttercream Icing Recipe

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★★★★★

4.6 from 69 reviews

Delight in these Gluten Free Red Velvet Cupcakes topped with a rich, creamy buttercream icing. Perfectly moist and beautifully vibrant, these cupcakes combine a gluten-free flour blend with almond flour and classic red velvet flavors, making a luscious dessert suitable for gluten-sensitive dessert lovers.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/2 cups 1-to-1 gluten-free flour blend*
• 1/2 cup almond flour
• 3 tablespoon cocoa powder (unsweetened)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup coconut sugar or regular sugar*
• 3 large eggs
• 1/2 cup melted butter
• 1/2 cup buttermilk*
• 2–3 teaspoons red gel coloring

Buttercream Frosting

• 2 sticks butter (unsalted, 1 cup)
• 1/3 cup all-vegetable shortening (Spectrum recommended)
• 5 1/2–6 cups powdered sugar
• 1 1/2 tsp pure vanilla extract
• 3–4 tablespoons heavy cream or whole milk
• Pinch of salt

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cupcake removal easier.
2. Mix dry ingredients: In a medium bowl, combine the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir together until evenly blended.
3. Combine wet ingredients: In a large mixing bowl, add the coconut sugar (or regular sugar), eggs, buttermilk, and melted butter. Using an electric mixer or stand mixer fitted with a paddle attachment, beat these ingredients together until the mixture is smooth and fully combined.
4. Add coloring and blend: Add 2 to 3 teaspoons of red gel food coloring to the wet ingredients and mix until the color is uniformly distributed.
5. Incorporate dry ingredients: Gently fold the dry ingredient mixture into the wet mixture, stirring until everything is just combined and the batter is uniform without overmixing.
6. Fill muffin liners: Spoon the batter into the prepared paper liners, filling each about three-quarters full to allow room for rising during baking.
7. Bake cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The cupcakes are done when the tops spring back lightly when pressed or a toothpick inserted into the center comes out clean.
8. Cool cupcakes: Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely, approximately 30 minutes, before frosting.
9. Prepare buttercream frosting: In a stand mixer bowl, combine the unsalted butter and vegetable shortening. Beat on medium speed until the mixture becomes fluffy and well combined.
10. Add vanilla and sugar: Gradually add the powdered sugar and pure vanilla extract to the butter mixture. Continue beating for about 40 seconds until the frosting is fluffy and stiff. If needed, add 3 to 4 tablespoons of heavy cream or whole milk to reach desired consistency and a pinch of salt to balance sweetness.
11. Frost the cupcakes: Once the cupcakes are completely cooled, generously frost them with the prepared buttercream using a spatula or piping bag as desired.

Notes

• Use a high-quality 1-to-1 gluten-free flour blend to ensure the best cupcake texture.
• If you omit red gel coloring, the cupcakes will have a more subtle cocoa flavor without the signature red color.
• Adjust the amount of red gel coloring to your preferred shade of red.
• Make sure cupcakes are completely cooled before frosting to prevent melting.
• Buttercream frosting can be stored at room temperature for up to 2 days or refrigerated for up to a week; if refrigerated, bring to room temperature and re-whip before use.

Keywords: Gluten Free, Red Velvet, Cupcakes, Buttercream, Baking, Dessert, Gluten-Free Dessert