Introduction

These Gluten Free Red Velvet Cupcakes are moist, tender, and beautifully red, topped with a rich and creamy buttercream icing. Perfect for celebrations or anytime you want a delicious gluten-free treat that doesn’t compromise on flavor.

Gluten-Free Red Velvet Cupcakes with Buttercream Icing Recipe - Recipe Image

Ingredients

1 1/2 cups 1-to-1 gluten-free flour blend*
1/2 cup almond flour
3 tablespoons 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
2 sticks butter (unsalted, 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

Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
Step 2: In a bowl, combine the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.
Step 3: In a large mixing bowl, add the sugar, eggs, buttermilk, and melted butter. Using an electric or stand mixer with a paddle attachment, beat until combined and smooth. Add the red gel coloring and mix evenly.
Step 4: Gently fold in the dry ingredients until evenly incorporated. Be careful not to over-mix.
Step 5: Fill each cupcake liner about 3/4 full with the batter.
Step 6: Bake for 18-22 minutes or until the cupcakes spring back gently when touched on top.
Step 7: Let the cupcakes cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely (about 30 minutes) before frosting.
Step 8: For the buttercream frosting, in a stand mixer, beat the unsalted butter and vegetable shortening on medium speed until fluffy and combined.
Step 9: Gradually add the vanilla extract and powdered sugar. Beat for about 40 seconds until the frosting is fluffy and stiff. Add heavy cream or milk a tablespoon at a time if needed, for desired consistency. Add a pinch of salt to balance sweetness.
Step 10: Frost the cooled cupcakes using a spatula or piping bag and enjoy!

Tips & Variations

Use almond flour for added moisture and a subtle nutty flavor, but it can be omitted if allergic; just increase the gluten-free blend accordingly.
For a dairy-free version, substitute butter with a vegan butter and use a non-dairy milk alternative.
Adjust the red gel coloring gradually to achieve your preferred shade without altering the flavor.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, allow cupcakes to come to room temperature before serving. Frosted cupcakes can also be frozen for up to 3 months; thaw overnight in the refrigerator, then bring to room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with regular all-purpose flour if you don’t need a gluten-free option. The texture will be slightly different but still delicious.

How do I make buttermilk if I don’t have any on hand?

Simply add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes until it thickens slightly, then use as directed in the recipe.

Gluten-Free Red Velvet Cupcakes with Buttercream Icing Recipe

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★★★★★

4.6 from 54 reviews

These Gluten Free Red Velvet Cupcakes with Buttercream Icing are moist, tender, and perfectly flavored with a classic red velvet cocoa base. Made with a blend of gluten-free flours and topped with a creamy, fluffy buttercream frosting, these cupcakes are an excellent treat for those avoiding gluten without sacrificing taste or texture.

Author: Zane
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cupcakes

1 1/2 cups 1-to-1 gluten-free flour blend
1/2 cup almond flour
3 tablespoon 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

Buttercream Frosting

2 sticks unsalted butter (1 cup)
1/3 cup all-vegetable shortening (e.g. 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

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-muffin tin with paper liners to prepare for baking the cupcakes.
Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a large mixing bowl, add the sugar, eggs, buttermilk, and melted butter. Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the mixture until smooth and well combined. Add the red gel food coloring and mix thoroughly to distribute the color evenly.
Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until the batter is smooth and consistent, ensuring no flour pockets remain.
Fill Cupcake Liners: Spoon the batter evenly into the paper liners, filling each about 3/4 full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops of the cupcakes spring back when lightly touched, indicating they are fully baked.
Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the tins for about 10 minutes. Then transfer them to a wire rack and allow them to cool completely for approximately 30 minutes before frosting.
Prepare Buttercream Frosting: In a stand mixer, combine the unsalted butter and vegetable shortening. Beat on medium speed until the mixture is fluffy and well combined, forming a smooth base for the frosting.
Add Vanilla and Sugar: Gradually add the pure vanilla extract and sifted powdered sugar to the butter mixture. Continue beating for about 40 seconds until the frosting becomes light, fluffy, and stiff enough to hold its shape.
Adjust Consistency: If needed, add 3-4 tablespoons of heavy cream or whole milk to the frosting while beating to reach your desired consistency. Add a pinch of salt to balance the sweetness.
Frost Cupcakes: Once cupcakes have cooled completely, generously frost them with the prepared buttercream and decorate as desired.

Notes

Use a 1-to-1 gluten-free flour blend to ensure the best texture and rise for the cupcakes.
You can substitute coconut sugar with regular granulated sugar depending on preference.
Buttermilk can be replaced with a mixture of milk and lemon juice or vinegar if necessary.
Red gel coloring is preferred for vibrant color without thinning the batter.
Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
Adjust powdered sugar and cream amounts to achieve your preferred frosting consistency.

Keywords: Gluten Free, Red Velvet, Cupcakes, Buttercream, Dessert, Baking, Allergy Friendly