Name: Gluten-Free Red Velvet Cupcakes with Buttercream Icing Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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; 2 sticks unsalted butter (1 cup); 1/3 cup all-vegetable shortening; 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

Ingredients

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

2 sticks unsalted butter (1 cup)

1/3 cup all-vegetable shortening (such as 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

Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

Step 2: In a bowl, combine the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt. Mix well.

Step 3: In a large mixing bowl, add the sugar, eggs, buttermilk, and melted butter. Using an electric mixer or stand mixer with a paddle attachment, beat until combined and smooth. Add the red gel coloring and mix thoroughly.

Step 4: Gently fold the dry ingredients into the wet mixture until evenly combined. Be careful not to overmix.

Step 5: Fill each cupcake liner about three-quarters full with batter.

Step 6: Bake for 18 to 22 minutes, or until the tops spring back when lightly touched.

Step 7: Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Step 8: For the buttercream frosting, place the unsalted butter and vegetable shortening in a stand mixer bowl. Beat on medium speed until combined and fluffy.

Step 9: Gradually add the powdered sugar and vanilla extract. Beat for about 40 seconds or until the frosting is light, fluffy, and holds stiff peaks. Add heavy cream or milk as needed to reach desired consistency. Finish with a pinch of salt and mix well.

Step 10: Once the cupcakes are completely cool, frost them with the buttercream using a spatula or piping bag.

Tips & Variations

Use high-quality red gel coloring for the best vibrant color without altering the batter’s texture.

For a dairy-free version, substitute butter with vegan butter and use coconut milk instead of heavy cream.

If you prefer a tangier frosting, add a teaspoon of cream cheese to the buttercream.

Make sure cupcakes are completely cool before frosting to prevent the buttercream from melting.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated up to 5 days, but bring to room temperature before serving. The buttercream frosting may firm up after refrigeration; gently soften by letting cupcakes sit out for 20-30 minutes or briefly warming the frosting with your hands.

FAQs

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

Yes, you can substitute with the same amount of all-purpose flour if gluten is not a concern, but the texture and taste will be slightly different.

Can I make these cupcakes ahead of time?

Absolutely! Bake the cupcakes and store them unfrosted in an airtight container. Frost them just before serving for the freshest texture and appearance.