Gluten Free Red Velvet Cupcakes

Gluten-free Red Velvet Cupcakes with Cream Cheese Frosting | The Baking Beauties
I’m not sure where February is staying. As much as I don’t like the winter, it is still amazing to see the weeks going flying by at the speed they are. According to the calendar, Valentine’s is only a few days away! How crazy is that? I usually try to do a “nice” dinner for my family, but I’m just not sure what to do this year. I’ve been having a heard time thinking up supper this entire week (in a slump, I think), and now the added pressure of Valentine’s Day! Sheesh!

Well, if Valentine’s is sneaking up on you, the way it is on me, you still have time to get in the kitchen & bake some of these delicious gluten free Red Velvet Cupcakes for your sweetie. I was quite impressed with the texture and how moist these cupcakes were. I’d never had Red Velvet cakes before going gluten-free, so this was new to me. I will warn you, however, for some reason, the tops of the cupcakes were not perfectly smooth…that’s where the frosting comes in. 😉 All the bumps and valleys are filled in with this delicious cream cheese frosting. YUM!

Gluten Free Red Velvet Cupcakes
Serves: 30
You can bake this batter as cupcakes, or as a two layer, 9-inch cake, either works beautifully, although you will have to increase the bake time for the cakes.
Red Velvet Cupcakes
  • 2 1/4 cups All-Purpose Gluten-Free Flour Blend (see note)
  • 1/2 cup unsweetened cocoa powder (I used Dutch-processed cocoa)
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 teaspoon red gel colouring, or 1 (1 ounce) bottle red food colouring (optional, you can omit if you'd like)
  • 2 teaspoons vanilla extract
Vanilla Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' (icing) sugar
Red Velvet Cupcakes
  1. Preheat oven to 350 degrees F. Line or grease 30 muffin cups. Set aside.
  2. Combine flour, cocoa, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Stir to mix thoroughly. Set aside.
  3. With an electric mixer, beat sugar and butter on medium speed for 5 minutes, until light & fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food colour and vanilla.
  4. On low speed, gradually mix in the flour mixture. Beat on high for 1 minute. Spoon batter into prepared muffin tins, filling each cup 2/3 full.
  5. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting:
  1. Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy. Gradually beat in the confectioners' sugar, continue beating until smooth.
The flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.


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36 Responses to Gluten Free Red Velvet Cupcakes

  1. Elizabeth February 10, 2011 at 3:24 pm #

    You read my mind!! I was just searching for a GF red velvet cupcake recipe. I will have to give this a try. Thanks!!

  2. Jeanine February 10, 2011 at 3:30 pm #

    @Elizabeth Phew! I'm glad that I took the time to post it then! Let me know how it works for you!

  3. Eliana February 10, 2011 at 3:55 pm #

    Looks so delicious! I want to eat it right off the screen right now.

  4. betty r February 10, 2011 at 9:27 pm #

    Looks good to me..great presentation Jeanine!

  5. Anonymous February 11, 2011 at 7:10 am #

    For some reason with the last couple posts, the pictures aren't showing up. hmmm….

  6. Marlow February 11, 2011 at 7:48 am #

    Oh my word! These looks SO GOOD!!

  7. Jeanine February 11, 2011 at 2:57 pm #

    Thanks, Eliana & Betty! They sure were good (past tense…alas, they are gone). :(
    Anon…I'm not sure why the pics aren't showing up. Sorry! I use Firefox, and both Vista & Windows 7, and have no problems. Hope it's fixed soon!
    Thanks, Marlow!

  8. Alisha February 14, 2011 at 1:30 am #

    These taste so good!!! Mine sunk a little in the middle though, maybe I over mixed it? Anyway, flavor is great! Keep up the good work, I love your blog.

  9. Anonymous February 14, 2011 at 6:55 pm #

    OMG these were so good! I whipped up a batch this morning to leave for my hubby and 2 little boys since I am on afternoon shift today. The extras I brought into work…no one even knew that they were GF! I did put a regular butter cream icing on them, which was good, but hubby thought it overpowered the red velvet…so next time cream cheese icing it will be.

    I must say I absolutely love the texture of these cupcakes, the closest I have ever gotten to the "real thing". Thanks so much for the recipe, it will be put in my favourite file for future use.

    Cheers from Ontario!
    Michele B

  10. Jeanine February 20, 2011 at 10:05 am #

    @Alisha Mine sunk a bit too, well, not really sunk, but they weren't smooth on top. That's where the frosting comes in. 😉 Glad that you enjoyed them though! Thanks. :)

  11. Jeanine February 20, 2011 at 10:07 am #

    @Anonymous Michele, thanks so much for the comment. SO glad that they were such a hit with your family. Mine really, really liked them too. :)
    Hope ON is warmer than MB…we've hit the deep freeze again. Brrr…

  12. IrismoonInTheCity February 23, 2011 at 1:42 pm #

    Hi, I'm new to your blog, stumbled upon it while searching for a gluten free red velvet cupcake recipe. I made these and they were AWESOME. So moist and delicious. I omitted the red food colouring (just because I am hesitant to feed my kids that stuff), and I used 1 tsp orange extract, in place of one of the tsp of vanilla. I also added 1/4 tsp orange extract to the cream cheese icing. So, they weren't really RED velvet, but sort of chocolate orange velvet instead, and they were DELICIOUS. Thanks for the recipe. I'm off to try my hand at the cinnamon buns…..
    ~Andrea from Toronto

  13. Jeanine February 23, 2011 at 2:21 pm #

    @IrismoonInTheCity So glad that you found me, Welcome here! :) Those sound like some fantastic changes that you made to the recipe, I love chocolate & orange together as well. Enjoy the cinnamon buns, you won't be disappointed!

  14. Kenzie May 20, 2011 at 4:11 pm #

    adding the flour is said twice in this recipe… hope it works adding it the first time instead of the second…

  15. Sue August 13, 2011 at 6:12 am #

    Thank you so much for this recipe- I have already made these twice and they have been perfect each time -absolutely fabulous texture, moistness and taste. They also keep well for at least a few days. I am going to try avanilla version next as I have not been happy with many of the gluten free cupcake recipes I have tried. The tops of mine have also been perfect each time and I have made a half recipe without any issues. My gluten eating friends are SO impressed!

    • Jeanine August 13, 2011 at 7:32 am #

      That is wonderful to hear, Sue! So glad that you’re enjoying them. I, too, have a really good vanilla cupcake on my “to do” list, hopefully soon we’ll all enjoy vanilla cupcakes! :)

  16. Frisco October 28, 2011 at 2:47 pm #

    These turned out perfect! I used Carol Fenster’s flour blend that calls for 1 ½ cups sorghum flour, 1 ½ cups potato starch or cornstarch, 1 cup tapioca flour and the cupcakes turned out light & tasty! Thanks!

    • Jeanine October 29, 2011 at 7:56 am #

      Perfect! Thanks for letting us know that that blend worked well.

  17. Whitney November 15, 2011 at 3:56 pm #

    These were absolutely fabulous! The consistancy was incredible! However mine also sunk in the middle. Just wondering if you have any tips for making the cupcakes rise better? Thank you so much for the wonderful recipe!

  18. Jen December 19, 2011 at 7:19 pm #

    These are awesome! I made mini-cupcakes and regular sized ones. The tops of the mini ones were a little wrinkled, but the normal came out perfect. I had to “test” a couple of them (without frosting) to make sure and the consistency is amazing. Thank you so much for posting this!

    • Jeanine December 20, 2011 at 9:53 am #

      Haha, I know all too well about the “test” and “test” Hmm…not sure, “test” again. :) Glad to hear they were a hit with you!

  19. Jennie January 10, 2012 at 1:32 am #

    Hi Jeanine, Thank you so so much I have just baked my very first Red Velvet Cupcakes. What an absolute success, very yummy straight out of the oven (just could not wait!!) and that is without the icing. I made the half recipe a trial for my step daughters 30th this weekend and with the flour blend. Amazing Amazing.

    • Jeanine January 13, 2012 at 2:14 pm #

      Awesome! So happy to hear that, Jennie! Hope they were a hit!

  20. Jennie May 18, 2012 at 6:12 am #

    Hi Jeanine, Just popped onto your site in search of another yummy recipe. Those red velvet cupcakes I made were an absolute success and were dressed up with a yummy teal cream cheese frosting and I made some black fondant bows one of which was popped on the top of each and then for a little magic they all received a sprinkle of glitter. Thanks again. Warm wishes from Olinda, Australia.

    • Jeanine May 25, 2012 at 7:22 am #

      Hi Jennie! Those cupcakes sound beautiful! So glad that you liked the recipe. Welcome here! :)

  21. Wendy June 13, 2012 at 5:01 am #

    Hi Jeanine
    i can’t wait to try this GF red velvet. I have a question cream cheese can’t go with fondant?
    A few days ago i have cream cheese frosting for my RV and top with a figuring fondant (for deco)
    the next day the fondant melts I am not sure why is that so i never have a problem with my buttercream frosting if i top any figuring made of fondant. I hope you have an answer to this. Thank You
    – kind rgds

    • Jeanine June 13, 2012 at 6:21 am #

      Hi Wendy!
      If you’re using a fondant decoration on top of a cream cheese frosting, you will probably have to do it right before serving. The cream cheese frosting has much more moisture in it than buttercream does, so it will basically start to dissolve the sugar in the fondant. I’m thinking that if the fondant is brightly coloured, you would probably have colour running into the frosting as well. HTH

      • Wendy June 14, 2012 at 2:13 am #

        Thanks for ur informative answer Jeanine. Yes! correct the small decorated flower was a bright red and the red running into the frosting I was very frustrated it looks very awful. Should i add more tylose powder and corn starch to the fondant before i start doing the figurine?

        • Jeanine June 14, 2012 at 6:39 am #

          I’m not sure, I’m not a fondant pro. :) You don’t want your fondant to dry out either, because then it’ll be too hard to work with. For LOTS of great info about fondant and decorating cakes, etc, check out they have a great forum over there that you can search and ask questions. Good luck!

  22. Suz June 28, 2012 at 11:37 pm #

    I made this as a 9″ layer cake…. I was searching & searching for a GF MOIST RV Cake… This was a hit!!! Terrific. I made it for my friend who has celiac disease and he loved it!!! Thank you for sharing your recipe. I madeca few adjustments…. I added 1 Tbs vanilla & 2 tsp. Of Organic Chocolate Extract in addition to the cocoa powder. It was great!

    As for the frosting I made 1 1/2 times the recipe. The texture was different— kinda paste like or gooey. (I’m nit sure if I over mixed it or what???). But, the flavor was great! I will make it again for my GF friends!!!! Thanks again! ;o)

  23. Suz June 28, 2012 at 11:54 pm #

    I made this as a 9″ layer cake…. I was searching & searching for a GF MOIST RV Cake… This was a hit!!! Terrific. It was my friends 1/2 Birthday and I wanted to make his favorite cake. He hasn’t had RV cake since he was diagnosed with Celiac Disease. I wanted it to ROCK!!! Well, he loved it!!! Thank you for sharing your recipe. I made a few adjustments…. I added 1 Tbs vanilla & 2 tsp. Of Organic Chocolate Extract in addition to the cocoa powder. Oh yeah, and I omitted the xanthan gum and it was STILL great!

    As for the frosting I made 1 1/2 times the recipe. The texture was different— kinda paste like or gooey. (I’m nit sure if I over mixed it or what???). But, the flavor was great! I will make it again for my GF friends!!!! Thanks again! ;o)

    • Jeanine July 4, 2012 at 7:23 am #

      Glad to hear that it was a hit! OH, chocolate extract would be a great addition, nice! :)

  24. Jenni February 12, 2013 at 9:34 pm #

    I need to use carob powder instead of cocoa. Would it be an even amount or do I need to add/subtract?

    • Jeanine February 17, 2013 at 10:48 am #

      Sorry, I have no experience with carob powder. :(

  25. Stevie February 22, 2015 at 5:37 pm #

    I just made this and they are NOT GOOD AT ALL. Came out brown, not red. The cake texture was rubbery and the frosting is way WAY too sweet. Such a disappointment and waste of money.

    • Jeanine February 22, 2015 at 8:03 pm #

      I’m sorry to hear that, Stevie. If you don’t mind me asking, what flour blend did you use? That can make a huge difference in the end result. Did you use gel food colouring, or liquid? Gel will add a lot more colour, and although these aren’t RED, they are definitely tinted red when you use the gel colour. But, it’s not everyone’s thing, and that’s fine. Others have had success with this recipe as written, so it’s all relative.

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