Description
These Gluten Free Red Velvet Cupcakes with Buttercream Icing are a delightful treat perfect for those avoiding gluten without sacrificing flavor. Moist and rich with a tender crumb, the cupcakes are made with a blend of gluten-free flours and a touch of almond flour for added texture, enhanced by a signature red coloring and classic red velvet cocoa flavor. Topped with a creamy, fluffy buttercream frosting balanced with vegetable shortening, these cupcakes are as visually stunning as they are delicious.
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
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt until fully combined to create your dry mixture.
- Combine Wet Ingredients: In a large mixing bowl, add the sugar, eggs, buttermilk, and melted butter. Use an electric mixer or stand mixer with paddle attachment to beat until the mixture is smooth and well combined. Then, add the red gel food coloring and mix until the color is evenly distributed.
- Incorporate Dry into Wet: Gently fold the dry ingredients into the wet ingredients, mixing until evenly combined but not overmixed to maintain a tender crumb.
- Fill Muffin Liners: Spoon the batter into the prepared cupcake liners, filling each about 3/4 full to allow room for rising during baking.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18-22 minutes, or until the tops spring back when lightly pressed, indicating they are fully baked.
- Cool Cupcakes: Allow the cupcakes to cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely, approximately 30 minutes.
- Prepare Buttercream Frosting: In a stand mixer, beat the unsalted butter and vegetable shortening on medium speed until combined and fluffy to create a creamy base.
- Add Flavor and Sugar: Slowly add the vanilla extract and powdered sugar to the butter mixture. Beat for about 40 seconds, or until the frosting is fluffy and stiff. If needed, add 3-4 tablespoons of heavy cream or whole milk and a pinch of salt to adjust consistency and taste.
- Frost Cupcakes: Once the cupcakes are completely cool, use a piping bag or spatula to apply the buttercream frosting evenly on top of each cupcake. Serve and enjoy!
Notes
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- You can substitute coconut sugar with regular granulated sugar if preferred.
- The red gel coloring gives a vibrant color without thinning the batter; adjust the amount for desired intensity.
- Use a neutral-flavored vegetable shortening to maintain the frosting’s smooth texture.
- For dairy-free option, substitute butter and cream with non-dairy alternatives.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gluten free cupcakes, red velvet cupcakes, buttercream frosting, gluten free dessert, red velvet gluten free
