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Gluten Free Red Velvet Cupcakes with Buttercream Icing Recipe

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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/gluten-free-red-velvet-cupcakes-with-buttercream-icing-recipe/