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Gluten Free Red Velvet Cupcakes

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Recipe Friday: Sprinkles Gluten

Gluten-Free Red Velvet Cheesecake Cupcakes – Gluten Free with Alex T

The mother of all cupcake companies started making the gluten-free wonders because of customer demand, according to Nicole Schwartz, Sprinkles vice president of marketing and social media. So many people would come into a store and say, were here to celebrate a birthday but our one daughter cant get a cupcake , Schwartz says. How heartbreaking is that?

The recipe below is pretty straightforward. Two tips make sure all your ingredients are at room temperature when you start to make the cupcakes and dont over-mix your ingredients. These tips are courtesy of Sprinkles Cupcakes founder Candace Nelson.

Sprinkles Gluten Free Red Velvet CupcakesIngredients

How To Make Allergy

Start by whisking together the dry ingredients:

  • Flour: Ive tested this recipe using All Purpose Flour and Bobs Red Mill 1:1 Flour Blend. Traditional recipes call for cake flour, but since I never have any on hand and havent found an allergy-safe brand I like, I develop most recipes using AP. Just be sure to measure using the spoon & level method and sift to make it extra light.
  • Cocoa Powder: Youll only be using 2 tablespoons of unsweetened natural cocoa powder in this recipe. It provides a little chocolate flavor, without taking over.
  • Baking Powder, Baking Soda + Salt: To help the cupcakes rise and for flavor!
  • Sugar: I used organic granulated sugar to keep it vegan. The lightness of this type of sugar compared to turbinado or raw cane helps create an extra light cupcake. If you would like to cut back on the sugar, Id suggest a brand like Wholesome Zero or Allulose which was used when making this Vegan Berry Trifle .

Then youll mix up your wet ingredients:

  • Oil: Brings so much moisture to cupcakes!
  • Vanilla Extract: Because every cake needs a little vanilla.
  • Red Food Coloring: Go red or go home! I used taste free gel coloring for these cupcakes.
  • Buttermilk made with Apple Cider Vinegar & Flax Milk: Not only does a little vinegar help the cupcakes rise, but adding it to the dairy-free milk ahead of time, creates a vegan buttermilk which adds a little more tang to your cupcake.

Q& as For Baking Gluten Free Red Velvet Cupcakes:

Make sure your butter and cream cheese are cold, from the fridge. I always use chilled ingredients for frosting/icing so its nice and firm when I have to pipe.

After I make my icing, I leave it in the fridge to chill, rather than leave it at room temperature. Either in the piping back or in a bowl, so that it holds its shape when piping/decorating.

Make sure you use a good quality food colouring, gel also works well.

I have not tested any other gluten free flours other than the ones in this recipe. So if you substitute the flours, please know that the texture may not come out the same.

Use a high quality cocoa, I use Dutch processed. I find that it does very well for the moisture in the cupcake and the flavour is very slight/no bitterness. For gluten free baking a good cocoa powder is needed!

If you dont have buttermilk, you can use whole milk plus 2 tablespoons of lemon juice, stir to combine and then allow to stand for about 15-20 minutes so it has a thicker consistency.

  • 2 tsp. vanilla extract

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How To Decorate Dairy

I used my homemade cream cheese frosting for this recipe because it pairs perfectly with red velvet. If youre looking for a different kind of frosting, my homemade vegan vanilla buttercream or even chocolate buttercream would taste delicious too.

For the frosting, I used my Wilton 1M piping tip. Its one of the piping tips that I use all of the time. The other one I love is Wilton 2D Drop Flower Tip. You can use either to frost a tall swirl or simple rosette. I have a tutorial on how to make buttercream flowers here!

Can I Make These Red Velvet Cupcakes Dairy


Oh my gosh, yes, you can make these gluten-free red velvet cupcakes dairy-free. My favorite way to swap out the traditional buttermilk called for in red velvet cupcakes is with flaxmilk + vinegar.

You can use other dairy-free milks but the flaxmilk gives you the extra acidity, and thickens really well with vinegar. You get that sour, buttermilk taste, but without the dairy. Use dairy-free cream cheese and dairy-free butter to make the frosting dairy-free. Simple.

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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 youre 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 Red Velvet Cupcakes Recipe

This recipe makes 9 red velvet cupcakes , but feel free to double if you want to bake 18 instead.

The batter is very wet, much runnier than normal cake batter, but have faith that they will work. This recipe yields the most wonderfully fluffy sponges, and the wet batter is key to achieving that final bake.

Youll find the detailed method below with a couple pictures for guidance, but feel free to email me any questions or comments you might have. You can contact me at or message me on Instagram/Facebook .

If you enjoy these red velvet cupcakes, I would be really grateful if you could leave a star rating on the recipe card below. Thank you!

Laura xxx

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Gluten Free Red Velvet Cupcake Recipe

by Kathy

This easy Gluten Free Red Velvet Cupcake Recipe will win the hearts and taste buds of all your friends and family no matter what their diet is. It seems like just about everyone loves Red Velvet Cupcakes, especially when they are topped with sweet Cream Cheese Frosting. Now you can have one of the most popular cupcake recipes without the gluten!


This website focuses on comfort food. And you cant any more comforting than a delicious dessert. Whether its cake, cupcakes or cookies, enjoying a sweet treat is sure to be the cure for just about anything that ails you. And, when you add Red Velvet Chocolate into the mix, you get a rich, comforting dessert thats to die for! We recently made these Red Velvet Cake Mix Cookies and they are one of our most popular dessert recipes for Valentines Day! But, if gluten is what ails you, that could be a problem. This is why we have come up with this gluten free red velvet cupcake recipe!

Why Are My Red Velvet Cupcakes Dry

Gluten Free Red Velvet Cupcake Recipe | Cupcake Jemma

The biggest culprit of dry cupcakes is not measuring the flour correctly. The best option is to weigh your flour, otherwise be sure to follow the above mentioned directions for measuring your flour without a scale.

Every brand of flour varies a bit, if you are not using the same brand I use, then try cutting the recipe back by a couple tablespoons.

The next biggest culprit of dry cupcakes is over-baking them. These cupcakes took 20 minutes in my oven, but every oven varies slightly. These cupcakes are done when a tooth-pick inserted in the center has a few dry crumbs on it. The tooth-pick should not have gummy batter on it, but if it comes out very clean and the cupcakes have much noticeable browning on them, then they are probably over-baked.

If youre interested in more great dessert recipes then try these!

Read Also: Jason’s Deli Gluten Free

What Makes These Cupcakes So Wonderful

  • They’re light and fluffy. I can’t think of anything worse than a dense cupcake. It’s not that I’m opposed to dense desserts it’s that cupcakes shouldn’t be one of them.
  • The cream cheese frosting! My cream cheese frosting recipe has just the right amount of tang, sweet, and creamy. I’m not a huge fan of cloyingly sweet frosting .
  • They’re super duper simple easy! You don’t even need a stand mixer just a spatula and a large bowl. I love my stand mixer but it’s so nice when I don’t have to pull it out.

Red Velvet Cupcakes With Cream Cheese Frosting

Cream cheese frosting is a necessity for making a red velvet cupcake complete, and this gluten free version is no exception. This recipe includes the perfect cream cheese frosting that has just the slightest bit of sour cream in it to keep with the red velvet flavors.

The key to cream cheese frosting is to soften the butter and cream cheese before working with it. If you do not soften them to room temperature then you will have lumps in your frosting and it will not beat up as smooth and fluffy.

Once the frosting is made, then let it cool in the fridge 15 minutes before topping the cupcakes.

This frosting can also be made the day before and kept in the fridge until ready to use. Once you are ready to use the frosting, then give it a thorough stir to smooth and combine any settled ingredients. You can spread the frosting directly on the cupcakes with a knife if you want or use a decorating tip. I like to use a pastry bag with a 1m decorating tip. Here is the set I use. This tip makes beautiful large swirls perfect for cupcakes. Add any additional sprinkles or decorations as desired!

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Can You Make Red Velvet Cake With Natural Food Colorings

There are lots of natural food colorings on the market, too. If you use a natural food coloring, your cake may not be as vibrant.

Just add your food coloring of choice until your cake batter reaches the hue you desire.

If you use a liquid food coloring, you’ll need a lot more to get a vibrant color.

You may have better luck using a powdered natural food red coloring to get a brighter color.

Are Red Velvet Cupcakes Just Chocolate Cake


Not really! Chocolate cake relies heavily on cocoa or melted chocolate to give it that amazing chocolate-y flavor. Traditional red velvet recipes use only a small amount of cocoa powder in comparison, which aids in its slightly pink color when it reacts with the baking soda. Since pinkish-brown cakes arent the prettiest, most recipes add red food coloring to give the cake a more vibrant base.

Buttercream is also a big difference between normal chocolate and red velvet cakes. Because our cupcakes are vegan, weve omitted the buttermilk and basically made our own, using a combination of dairy-free milk and apple cider vinegar. The acid from this, still reacts with the cocoa powder, but food coloring is used to make the red pop.

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Why Do Cupcakes Sink

There are several reasons cakes and cupcakes sink after baking. If the pan is filled with too much batter this will happen. The batter rises above the pan, and cant be held in place so it sinks into the middle.If your oven is too hot, cakes and cupcakes cook faster on the outside than in the middle. The structure then sinks. An oven thermometer will help you regulate the temperature and prevent this.When the liquid to flour ratio of your recipe is off cupcakes will sink. There is too much liquid and not enough dry ingredients to absorb all that liquid.

Do You Have To Refrigerate Cupcakes

If you make cupcakes with cream cheese frosting, then store them in the refrigerator for up to 4-5 days in a sealed container. If you use buttercream frosting you do not need to store them in the refrigerator. Store them at room temperature for up to 2 days. If you plan to make the cupcakes ahead of time, store them at room temperature for up to 2 days, then frost them, and serve immediately.

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Recipe: Red Velvet Cupcakes

With all the sugary goodness, is it possible to really have our cake and eat it too? We think so, at least with these plant-based cupcakes that are!

As weve been sharing more about sugar content and alternative options to keep consumption low, we also wanted to share a sweet treat that includes simple, wholesome ingredients, hides vegetables, and is low in sugar. These vegan Red Velvet Cupcakes will please any pallet and their bright red color is sure to impress making them perfect for themed parties or for the family to enjoy!

This recipe is from Emilie over at Emilie Eats. She is known for her popular food blog and is notorious for making healthy treats that most everyone would love! Sneaking in a vegetable or two and using alternative ingredients is a great way to keep treats nutrient dense and gut-friendly.

Don’t Be Scared Of The Layers

Gluten-Free Red Velvet Cake : Gluten-Free Recipes

I like to bake the gluten-free red velvet cake layers the day before I assemble the cake.

That gives them plenty of time to cool.

The batter is super easy to make, just measure all the ingredients and mix!

I baked it into 3 layers, but you could do 2 if you want.

Once they are baked pop them in the freezer to chill, and then trim them to make the top level and even.

It is so much easier and less messy to do this if the cake is frozen.

Recommended Reading: What Foods Are Gluten Free

How To Measure Gluten Free Flour

How you measure your gluten free flour is also very important.

To accurately measure your flour, use the fork, spoon, knife method.

First, mix your gluten free flour with a fork to ensure it is aerated and evenly mixed.

Then carefully spoon it into your measuring cup.

DO NOT scoop the flour with your measuring cup, youll compact extra flour into the measuring cup and then your gluten free baked goods will be dry and crumbly because they’ll have too much flour.

Finally, level off your measuring cup using a knife.

How To Make Your Own Buttermilk Using Vinegar

I’ve always made my own “buttermilk” instead of purchasing it.

All you need to do is add the vinegar to your milk and let it sit for a few minutes.

Since there really isn’t a dairy-free buttermilk on the market, this makes it easy to make a gluten free red velvet cake dairy free or vegan.

If you handle dairy, you can also use regular milk with the same results.

The vinegar is essential to getting your cake to rise, and it will rise a lot. Almost double!

The vinegar reacts with the baking soda and cocoa powder, just like those volcanos you made in grade school.

Except for making a volcano and a mess, you get a slice of gluten free dairy free red velvet cake.

Of course we help the red along with some food coloring to make it more vibrant, but the chemical reaction between the vinegar, baking soda, and cocoa is how the cake got its name.

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