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Gluten Free Red Velvet Cupcakes with Buttercream Icing Recipe

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★★★★★

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.

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: 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

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