Did someone say dessert?! When these delicious gluten free red velvet cupcakes are on the menu, everyone will save room! Not to mention, they’re incredibly easy to make and topped with a delectable cream cheese frosting.
Only have 30 minutes to spare and need a sweet treat but want a little more pizzazz than cookies? Turn to these gluten free red velvet cupcakes! They’ll look like you fussed and spent hours in the kitchen, but they couldn’t be simpler.
And because they start with our flour blend, they come together in no time. Find our versatile flour blend, that happens to be perfect for breads, muffins and biscuits, here. It has the perfect balance of flours to starches so you get great results with your baked goods each and every time.
How to Make Gluten Free Red Velvet Cupcakes
A mixer, a muffin tin and some bowls are all you need for melt in your mouth cupcakes. But these tips are helpful too:
Make your own buttermilk
If you happen to have buttermilk on hand, then you can skip the first 2 ingredients. Just use ½ cup buttermilk in place of the milk and vinegar combination. But, if you’re like me and never keep it on hand, not to worry, just turn to this handy substitution. Simply mix the milk and vinegar and let it sit for about 5 minutes. Quick and easy substitution.
Gluten Free Bread’s flour blend
With just the right balance of flours and starches, our flour blend is ideal for this cupcake. It produces a light and tender cake without being overly sweet. It’s really the ideal blend and is perfect for these bread sticks and these muffins too.
Finding this batter to be really runny and wondering if you did something wrong? Not to worry, thin batter is good. The batter should have the consistency of thin soup. It should run off the spoon quite easily.
Use a measuring cup for the batter
Because this batter is very thin, portioning it into the muffin tin can be tricky. A simple solution is to use a measuring cup! Simply pour the batter into the cup and fill each cupcake liner with the batter. No mess and it’s easy to control the portion in each cup.
Frosting Gluten Free Red Velvet Cupcakes
These velvety cupcakes taste amazing by themselves, but add a dollop of cream cheese frosting and suddenly you have a dessert that will take your breath away. Any way you frost these little beauties is going to be scrumptious – because who can resist a cream cheese frosted cupcake?!
But if you’d like to practice your swirls and rings of frosting, here are the tools you’ll need:
The #12 tip size is perfect for making the small, but perfectly sized ropes of frosting around these cupcakes. A slight squeeze of the bag as you turn the cupcake around and around is all it takes.
Finish them off with a small little tip at the top and some red sugars.
Ready for the most delicious gluten free red velvet cupcakes ever?!
Gluten Free Red Velvet Cupcakes
- ½ cup milk
- 1 tsp. white vinegar
- 1 cup gluten-free-bread flour blend
- ½ tsp. baking soda
- ½ tsp. baking powder
- 2 Tbsp. unsweetened cocoa
- ½ tsp. salt
- ¾ cup white sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 oz. red food coloring
- ¼ cup prepared hot coffee
- 4 oz. cream cheese softened
- ¼ cup butter room temperature
- 1 tsp. pure vanilla extract
- 2 cups powdered sugar
Prepare buttermilk: In a 1 cup measuring cup, add 1 tsp. of vinegar to milk. Mix gently and set aside.
- Prepare a muffin tin by placing paper liners in each cup. Preheat oven to 350 F.
- In a medium mixing bowl, combine flour blend, baking soda, baking powder, cocoa and salt. Mix until combined. Set aside.
- In a large mixing bowl, mix the sugar and oil on low speed until combined. Add in the egg, buttermilk mixture, vanilla and red food coloring – mix until combined.
- Stir in hot coffee.
- Add the flour mixture to the wet mixture and mix on low speed, just until combined.
- Pour batter into a measuring cup. Fill each muffin cup ¾ of the way full of batter.
- Bake for 24 minutes or until a toothpick tests done.
- Remove the cupcakes and let them cool on a cooling rack.
Prepare frosting: In a medium mixing bowl, beat the cream cheese and butter until light and fluffy. Add the vanilla extract and beat again. Add powdered sugar, 1 cup at a time, beating well after each addition.
- Frost cooled cupcakes.
- Use the gluten-free-bread flour blend in the recipe
- A measuring cup works well for portioning the batter in the cupcake liners
- Frost the cupcakes with a knife or get fancy with a piping bag and tip