Gluten Free Red Velvet Cupcakes
A classic - made gluten free! With elegantly-smooth cream cheese frosting to top them off.
Servings: 24 Cupcakes
Calories: 350kcal
Equipment
- Cupcake pans
Ingredients
For the cupcakes:
- 1 1/4 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
- 3/4 Cup almond meal/flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp good quality cocoa powder
- 3 large eggs
- 3/4 Cup canola oil
- 1/4 Cup salted butter softened
- 1 Cup white sugar
- 1 Tbsp red gel food coloring
- 1 tsp vanilla extract
- 3/4 Cup sour cream
- 1/4 Cup milk
For the cream cheese frosting:
- 2 Cups salted butter room temperature
- 1 8 oz package cream cheese
- 2-3 Cups powdered sugar
- 1 tsp vanilla
Instructions
- First, preheat oven to 350° Fahrenheit. Line two cupcake pans with paper cupcake liners, then set aside. In a medium bowl, whisk together the flour, salt, baking powder and soda, and cocoa powder, then set aside. In a large bowl, using an electric mixer, beat together the eggs, oil, butter, sugar, and red food coloring until smooth. Add in the vanilla, sour cream, and milk and continue to beat until combined. Add in the whisked dry ingredients and stir together until smooth. Add more red food coloring if you want it deeper red.
- Spoon batter into cupcake pans - each cup should be abound 2/3-3/4 full. Bake for 17-21 minutes or until a toothpick or skewer inserted into the center of a cupcake comes out clean (do not overbake or the cupcakes will be dry). Let cool completely before frosting.
- While cupcakes are cooling, make the frosting. In a large bowl using an electric mixer, beat the butter, cream cheese and vanilla until creamy. Add in the powdered sugar one cup at a time and beat until smooth. Add more powdered sugar for a stiffer frosting.
- Once cupcakes are cool, scoop frosting into a piping bag and frost cupcakes!