Gluten-Free Red Velvet Cupcakes

Ingredients

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• 1.5 cups gluten-free all-purpose flour blend Shop
• 0.75 cup granulated sugar Shop
• 0.5 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract Shop
• 1 tbsp unsweetened cocoa powder Shop
• 1 tsp red food coloring Shop
• 0.5 tsp salt
• 0.5 tsp baking soda Shop
• 1 tbsp white vinegar Shop
• 0.5 cup buttermilk or dairy-free alternative

Instructions

1. 1 Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This ensures the cupcakes bake evenly and don't stick.
2. 2 In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
3. 3 Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Stir in the pure vanilla extract, unsweetened cocoa powder, and red food coloring until the batter is a uniform vibrant red color, about 1 minute.
4. 4 In a separate small bowl, whisk together the gluten-free all-purpose flour blend, salt, and baking soda. In a small cup, combine the white vinegar and buttermilk. The vinegar will react with the buttermilk, creating a slightly bubbly mixture.
5. 5 Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The batter should be smooth and slightly thick.
6. 6 Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back lightly when touched.
7. 7 Allow the cupcakes to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Gluten-free baked goods often firm up as they cool, so patience is key for the best texture.

Nutrition (per serving)

Tips & Notes

• Use gel food coloring for a deep red color with less added liquid in the batter.
• Fill the cups only two-thirds full, as step 6 says, so the cupcakes dome without overflowing.
• Frost with cream cheese frosting only after the cupcakes cool completely.

Common questions