Gluten-Free Red Velvet Cupcakes – Have you ever wondered where the term “Red Velvet Cupcakes” came from? For one thing, it’s the crumb. This cupcake version of Red Velvet Cake has a stunning crimson color, velvety and smooth, with a hint of vanilla and chocolate flavor. It likes to take the lime spotlight when topped with creamy cream cheese icing. And we gladly allowed it! Gluten-Free Cupcakes that are delicate, velvety, and offer a dairy-free alternative are simple to create. Cupcakes that are moist and have a touch of chocolate and vanilla. Dairy-free and vegan alternatives are available! I assume red velvet isn’t a popular summer flavor, preferring to be reserved for holidays and special events. As an example, consider Valentine’s Day. The color red velvet is ideal for Valentine’s Day. These cupcakes are a light, red cake with a faint chocolate taste and a tang from the buttermilk.
Best Red Velvet Cupcakes Recipe:
My 12-year-old daughter requested Gluten-Free Red Velvet Cupcakes for her birthday this year. Her first request was that they be covered with Nutella Buttercream rather than the customary cream cheese icing that I usually use. Red Velvet Cupcakes were ALWAYS topped with cream cheese icing when I was a kid. It took some persuasion, but she ultimately agreed to let us use cream cheese icing. I haven’t shared these gluten-free red velvet cupcakes on the blog yet. But, due to popular demand, I’m publishing them here, and I can’t wait for you to try them.
How Does Red Velvet Taste?
Let’s face it, the cream cheese icing is what makes red velvet so special! The flavor of the cake itself is mild. It’s not quite a chocolate cake, but a little cocoa powder adds an undercurrent of chocolate flavor. I also like to add a generous quantity of vanilla extract to my batter. Vegetable oil and melted butter are also used in this recipe. It adds the most amazing texture and taste to these cupcakes. Although it is not customary, I added a bit of sour cream to make them moist.
- Cake flour
- Baking powder
- Oil and butter
- Vanilla extract
- Cocoa powder
- Caster sugar
- Red food coloring
- Cream cheese
- Icing Sugar
How To Make Free-Gluten Red Velvet cupcakes?
- To make the cupcakes, preheat the oven to 350°F and line a muffin pan with cupcake papers. Sift the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Whisk together the wet ingredients in a separate basin until thoroughly mixed, then add the red food coloring. (Don’t worry if the batter is clumpy.)
- Cut the butter into tablespoon-sized dollops and combine it with the dry ingredients in the stand mixer. This should result in a crumbly mixture.
- Add the wet ingredients to the dry mixture while the mixer is on low speed and mix until everything is combined.
- You may need to add another dash or two of red food coloring to achieve the correct hue.
- Bake for 15 to 20 minutes, or until the cupcakes are brown and springy to the touch, in cupcake papers.
How To Make Cream Cheese Frosting?
- To make the cream cheese frosting, first sift the confectioners sugar into a large mixing basin to remove any lumps.
- In a standing mixer fitted with a paddle attachment, cream the room temperature butter on medium speed until smooth.
- Add the cream cheese and mix until mixed, then add the vanilla and salt. Add the sifted confectioners sugar in cups at a time, mixing until mixed.
Tips And Tricks:
- Measure your flour accurately! The most common error is using too much flour in a recipe. A scale is the best and simplest way to measure flour. If you don’t have one, fluff your flour with a spoon, spoon it into your measuring cup, and level it with a knife.
- Not to over-mix the batter! The secret to a light, fluffy cupcake is to just mix until just mixed; otherwise, you will activate the gluten in the wheat, resulting in a thick, gummy muffin.
Can I Make Dairy-Free Red Velvet Cupcakes?
Yes, these gluten-free red velvet cupcakes can be made dairy-free. My favorite substitution for the usual buttermilk in red velvet cupcakes is flax milk + vinegar. Other dairy-free milks can be used, but flax milk adds additional acidity and thickens nicely with vinegar. You get the sour, buttermilk flavor without the dairy. To make the frosting dairy-free, use dairy-free cream cheese and dairy-free butter. Simple.
But Isn’t Red Velvet The Same As Red Food Coloring In Chocolate Cake?
Although some chocolate cakes utilize buttermilk or vinegar to enhance the tastes of the cake itself, it’s the mix of ingredients that gives it a little zing, rather than the smooth chocolaty notes. The red velvet color comes from the acidity of the buttermilk and vinegar, as well as the chocolate and food coloring.
How Do You Make Gluten-Free Red Velvet Cupcakes Easily?
The simplest way to create red velvet cupcakes is to add some red food coloring to your favorite box cake mix and then top with cream cheese icing. Making a cupcake from scratch takes little more effort than mixing up some premade batter, so I strongly suggest it!
How Should Frosted Cupcakes Be Kept?
I avoid refrigerating cupcakes because it dries them out. In the summer, or if you live in a warm region, keep them refrigerated in an airtight container. It’s still preferable to serve them at room temperature. If you want to make these ahead of time but don’t want to chill them, make the frosting and keep it in an airtight container. Remove it approximately 1 hour before frosting the cupcakes.
MORE DELICIOIUS RECIPES HERE:
- 1 1/3 cup cake flour (alternative: plain / all-purpose flour)
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons baking powder (not baking soda)
- a pinch of sea salt
- 4 tablespoons softened unsalted butter
- 2/3 cup caster sugar (superfine sugar)
- 2 big eggs at room-temperature
- 1/3 cup vegetable oil (or canola)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- Frosting With Cream Cheese:
- 1/3 cup unsalted butter softened
- 6oz Philadelphia block cream cheese
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/2 cups sifted soft icing sugar mixture (powdered sugar)
Preheat the oven to 180°C/350°F (fan 160°C). Cupcake liners should be used to line a normal 12 hole muffin pan.
Sift the dry ingredients into a mixing bowl.
To cream the butter, place it in a separate bowl and beat it with an electric mixer or stand mixer on speed 2 for 1 minute (paddle attachment).
Cream sugar: Add sugar and continue to beat for 2 minutes at the same speed, until the butter is extremely pale yellow, nearly white.
Add the eggs one at a time, beating them for 30 seconds on speed 1 after each addition.
Add the remaining wet ingredients: oil, buttermilk, vanilla, and red food coloring, and beat on Speed 1 until combined and the batter is smooth.
Mix in the flour by sprinkling the dry components over the top and mixing on Speed 1 for 20 seconds. Scrape down the sides of the bowl, then mix for 10 seconds more. The batter should now be smooth, with only a few tiny lumps remaining. Do not continue to beat - overworking the batter results in less soft cupcakes!
Fill the cupcake liners: Divide the mixture evenly among the 12 cupcake liners; it should fill 3/4 of the way, although this depends on the size of the cupcake liners you choose.
Bake for 20 minutes, or until a skewer inserted into the center cupcake comes out clean.
Remove the cupcakes from the oven and place them on a wire rack to cool. Allow to cool fully before slathering with cream cheese icing.
Cream butter: In a mixing bowl, cream butter for 1 minute, or until creamy and pale in color - speed 6 on a stand mixer, speed 9 on an electric mixer.
Cream cream cheese: Add cream cheese and continue to beat for 1 minute at the same speed until smooth.
Add icing sugar in 4 batches, beating in between until mixed, starting on speed 1 to avoid a dust storm in your face!
Beat till fluffy: Add vanilla and salt, then beat for 2 minutes on speed 6 of a stand mixer or speed 9 of an electric beater until fluffy. It should be creamy yet retain its peak form (see video). If it's too sloppy, chill it for 30 minutes before beating again.
Pipe: Place in a piping bag fitted with the chosen piping tip. Pipe into cupcakes — this recipe yields enough frosting to generously frost 12 cupcakes.
If you don't mind a darker, less RED hue, add extra cocoa powder for a richer chocolate flavor.
These cupcakes may be stored unfrosted at room temperature in a sealed container for 1-2 days.
Frosting can be chilled and piped ahead of time before serving.
You may use more food coloring to make one cupcake really crimson and use it for the crumb embellishments. With all of the visual pizazz, the cupcakes may have less color!