Gluten Free Red Velvet Cupcakes with Buttercream Icing Recipe

Introduction

These Gluten Free Red Velvet Cupcakes with Buttercream Icing are rich, moist, and have the classic vibrant red color that makes them perfect for any celebration. Made with a blend of gluten-free flours and topped with a smooth, creamy buttercream, they’re a delightful treat for everyone, regardless of dietary restrictions.

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 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. Step 1: Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, combine the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir together until evenly mixed.
3. Step 3: In a large mixing bowl, beat the sugar, eggs, buttermilk, and melted butter using an electric mixer until smooth and combined. Add the red gel coloring and mix well.
4. Step 4: Gently fold the dry ingredients into the wet mixture until fully incorporated. Be careful not to overmix.
5. Step 5: Fill each muffin liner about three-quarters full with batter.
6. Step 6: Bake for 18-22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
7. Step 7: Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
8. Step 8: For the buttercream frosting, beat the unsalted butter and vegetable shortening together on medium speed until fluffy.
9. Step 9: Gradually add the vanilla extract and powdered sugar, beating for about 40 seconds until the frosting is stiff and fluffy. If needed, add heavy cream or milk one tablespoon at a time to reach desired consistency. Finish by mixing in a pinch of salt.
10. Step 10: Once cupcakes are completely cool, frost generously with the buttercream and enjoy.

Tips & Variations

• If you don’t have buttermilk, use 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
• For a more intense red color, add an extra teaspoon of red gel coloring incrementally.
• To add a subtle tang, fold a teaspoon of white vinegar into the batter along with the baking soda.
• Use a piping bag to frost cupcakes for a polished, bakery-style look.
• Substitute coconut sugar with regular granulated sugar if preferred or for a milder flavor.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze unfrosted cupcakes for up to 2 months. Thaw completely before frosting. If refrigerated, allow cupcakes to come to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute regular all-purpose flour if you do not need the cupcakes to be gluten-free. The texture and flavor will be slightly different but still delicious.

How do I make my buttercream frosting less sweet?

You can reduce the amount of powdered sugar slightly or add a small pinch of salt to balance sweetness. Another option is to incorporate a bit of cream cheese for a tangy cream cheese frosting.

Gluten Free Red Velvet Cupcakes with Buttercream Icing Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

Delicious and moist Gluten Free Red Velvet Cupcakes topped with a rich and creamy buttercream icing. Perfectly balanced with cocoa and a vibrant red hue, these cupcakes are a delightful treat for anyone craving a classic dessert without gluten.

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

Ingredients

Scale 1x2x3x

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: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to prevent sticking and 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 to ensure they are evenly combined.
3. Combine Wet Ingredients: In a large mixing bowl, use an electric mixer or stand mixer fitted with a paddle attachment to beat together the sugar, eggs, buttermilk, and melted butter until smooth and fully combined. Add the red gel coloring and mix well until the batter is uniformly colored.
4. Incorporate Dry Ingredients: Gradually fold the dry mixture into the wet ingredients, mixing gently until the batter is evenly combined without overmixing, which can affect texture.
5. Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling about three-quarters full to allow room for rising during baking.
6. Bake: Place the muffin tin in the oven and bake for 18-22 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean and the tops spring back to a light touch.
7. Cool Cupcakes: Let the cupcakes cool in the muffin tins for about 10 minutes to firm up, then transfer them to a wire rack to cool completely, about 30 minutes, before frosting.
8. Prepare Buttercream Frosting: In a stand mixer, beat the unsalted butter and vegetable shortening together on medium speed until the mixture is fluffy and creamy.
9. Add Flavor and Sugar: Gradually add the vanilla extract and powdered sugar to the butter mixture, beating continuously for about 40 seconds until the frosting is stiff and light.
10. Adjust Consistency: If needed, add heavy cream or whole milk a tablespoon at a time to achieve a smooth, spreadable consistency. Add a pinch of salt to balance sweetness and beat to combine.
11. Frost Cupcakes: Once the cupcakes are fully cooled, frost them generously with the prepared buttercream using a spatula or piping bag.

Notes

• You can substitute coconut sugar with regular granulated sugar if preferred.
• Ensure the buttermilk is at room temperature for better mixing and cupcake texture.
• Use gel food coloring to achieve a vibrant red color without adding extra moisture to the batter.
• Beat the butter and shortening well to ensure a light and fluffy frosting.
• If the frosting is too stiff, add additional cream or milk in small increments.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.

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