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Gluten Free Red Velvet Cupcakes with Buttercream Icing Recipe

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4.6 from 53 reviews

These Gluten Free Red Velvet Cupcakes with Buttercream Icing offer a deliciously moist and tender texture while catering to gluten-free diets. Made with a blend of gluten-free flours, cocoa, and a vibrant red gel coloring, these cupcakes are topped with a smooth, creamy buttercream frosting that perfectly balances sweetness. Ideal for celebrations or any sweet tooth craving, these cupcakes deliver classic red velvet flavor without compromising dietary needs.

Ingredients

Scale

Cupcakes

  • 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

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

  1. Preheat and prepare muffin tins: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make for easy cleanup.
  2. 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.
  3. Mix wet ingredients: In a large mixing bowl, add the coconut or regular sugar, eggs, buttermilk, and melted butter. Using an electric mixer or stand mixer with a paddle attachment, beat until the mixture is smooth and well combined. Stir in the red gel food coloring to achieve a vibrant red color.
  4. Combine wet and dry ingredients: Gently fold the dry mix into the wet ingredients until evenly incorporated. Be careful not to overmix to keep the cupcakes tender.
  5. Fill muffin liners and bake: Spoon the batter into the lined muffin cups, filling each about three-quarters full. Place in the preheated oven and bake for 18 to 22 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.
  6. Cool cupcakes: Allow cupcakes to cool in the muffin tins for about 10 minutes. Then, transfer them to a wire rack to cool completely, approximately 30 minutes, before frosting.
  7. Prepare buttercream frosting: In a stand mixer, beat together the unsalted butter and vegetable shortening on medium speed until fluffy and well combined.
  8. Add vanilla and sugar: Gradually add the pure vanilla extract along with the powdered sugar to the butter mixture. Beat on medium-high speed for about 40 seconds or until the frosting becomes fluffy and stiff. If needed, add heavy cream or milk a tablespoon at a time to achieve desired consistency. Finish by mixing in a pinch of salt to balance the sweetness.
  9. Frost cupcakes: Once the cupcakes have completely cooled, generously frost them with the prepared buttercream icing using a spatula or piping bag.

Notes

  • Use a 1-to-1 gluten-free flour blend that contains xanthan gum or add 1/2 teaspoon xanthan gum if your blend does not contain it to give the cupcakes structure.
  • Coconut sugar can be substituted with regular granulated sugar or brown sugar depending on preference.
  • Buttermilk can be made by adding 1/2 tablespoon vinegar or lemon juice to 1/2 cup milk; let it sit for 5 minutes before use.
  • The quantity of red gel coloring can be adjusted to achieve the desired shade of red.
  • For a dairy-free version, substitute butter and heavy cream with appropriate plant-based alternatives.
  • Ensure cupcakes are completely cooled before frosting to prevent the buttercream from melting.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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

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