Gluten-Free Red Velvet Cupcakes with Buttercream Icing
This post may contain affiliate links. Please read our disclosure policy.
You may already know this about me, but baking gives me LIFE! I absolutely love creating recipes and baking sweet treats for my family, friends, and y’all! Several years ago, I had the opportunity to be a contestant on Cupcake Wars and I just had the best time competing and making cupcakes that were both delicious and decorated beautifully.
My passion for cute cupcakes still remains, except now I love perfecting recipes that y’all can make along with me! These Red Velvet Gluten-Free Cupcakes with Buttercream Icing are beautiful and delicious and I know you will love them as much as I do!
The BEST Gluten Free Cupcakes
I’ve had my fair share of whoopsies when it comes to making the perfect cupcake, as you can imagine, so I am sharing a recipe that has been tested, tested, and tested some more!
Introducing the most amazing gluten-free cupcakes: Red Velvet, with the tastiest white buttercream icing. You are going to love these cupcakes, the buttecream icing, and all just in time for Valentine’s day around the corner. Make a batch for your gal pals, your family, yourself, and ENJOY!
How to Make Red Velvet Gluten Free Cupcakes
I’m gonna let you in on a little “not so secret” secret. Did you know that red velvet is actually the same flavor as chocolate cupcakes? Mixed with red food gel coloring, that deep beautiful red velvet color comes to life, and you have yourself the most incredible red velvet cake!
For these cupcakes, I went a step further and perfected red velvet gluten-free cupcakes so that they’re more allergy-friendly, but still absolutely amazing! You won’t even be able to tell the difference.
1-to-1 Gluten-Free Flour: I personally love Bob’s Red Mill because it contains Xanthan Gum in the blend. If you use a gluten-free flour blend that does not contain xanthan gum, add 1/4 teaspoon. I know it seems like a tiny detail, but skipping this could result in sunken, flat cupcakes- blah!
Granulated Sugar: For this recipe, you can use regular sugar, coconut sugar, or you can also sub granulated monk fruit or granulated Swerve to lower the carbs and calories. All of these sugars will still produce an excellent cupcake!
Buttermilk: If you prefer not to use buttermilk, use 1/2 cup dairy-free or regular milk with 1 teaspoon vinegar.
The Best Cupcake Icing: White Buttercream
What even is a cupcake without thick, scrumptious icing piped on top?! For these yummy gluten-free cupcakes, I decided white buttercream would be the best cupcake icing, topped with a chocolate-dipped strawberry for a fun Valentine’s day treat.
Now the strawberries are totally optional decorations, but the buttercream icing is an absolute MUST! In just a few easy steps, you’ll have the best frosting that takes these red velvet cupcakes to a whole new level. For notes on piping buttercream icing, check out my pro tips below!
Adding decorations in buttercream is so easy and it really holds them well. Here are some fun decorating ideas that will work perfectly with white buttercream.
Optional Decorating Ideas
Chocolate Covered Strawberries, as seen in the photos
Conversation heart candies
Red and pink sprinkles
Rainbow sprinkles/ Holiday themed sprinkles
Themed toothpick flags
How to Pick the Best Gluten Free Flour
When you’re looking for gluten-free flour, you may be surprised by how many options are out there. Make sure to look for “measure for measure” or “1:1” gluten-free flour for these cupcakes. Check the ingredients on the back of the flour and choose one that includes Xanthan Gum.
Piping Buttercream Icing
Piping buttercream icing can be tricky, but you really don’t have to have fancy piping bags and tips to make it work. My best tip is to use the Wilton tips 4B, 2D, or 1M. These are all really simple and will give you a beautiful swirl every single time
Why did my gluten-free cupcakes deflate? There are a couple of factors that play into why your gluten-free cupcakes deflated! 1. They may have been taken out too early. If this happens, the cupcakes will be super dense in the middle, causing them to sink. 2. The other issue is sometimes bakers only use baking powder and leave out the baking soda. The combination of baking soda and baking powder is the best duo to help prevent cupcake deflation.
What if I live at a higher altitude? If you live at or are on vacation at a higher altitude, baking can be a bit tricky. At higher altitudes, recipes often require a different amount of time to bake. It’s important to follow these instructions so that your cupcakes turn out well, without sinking or exploding!
How to make the cupcakes even? To make your gluten-free cupcakes even, it’s important to measure your batter at 3/4 of the line. I measure this with an ice cream scoop, which has turned out great for me.
Can you freeze buttercream icing? Yes! I recommend storing your leftover white buttercream icing in a piping bag/ziploc bag inside of an airtight, freezer-safe container. Defrost overnight in the refrigerator and let it come to room temperature outside of the fridge for a couple of hours. Pipe at room temperature and enjoy!
More Gluten Free Desserts
Gluten Free Red Velvet Cupcakes with Buttercream Icing
- 1 1/2 cups 1-to-1 gluten-free flour blend*
- 1/2 cup almond flour
- 3 tablespoon cocoa powder unsweetened
- 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 butter unsalted (1 cup)
- 1/3 cup all-vegetable shortening I use Spectrum
- 5 1/2-6 cups powdered sugar
- 1 1/2 tsp pure vanilla extract
- 3-4 tablespoons heavy cream or whole milk
- Pinch of salt
- Preheat the oven to 350°F. Line a 12 muffin tin with paper liners.
- Combine the dry mix together in a bowl and mix together. In a large mixing bowl add the sugar, eggs, buttermilk, and melted butter. Using an electric mixer, or stand mixer with paddle attachment beat until combined and smooth. Add the red food coloring.
- Fold in the dry ingredients and mix until evenly combined. Fill each liner 3/4 of the way full.
- Bake the cupcakes for 18-22 minutes or until the tops of the cakes spring back when lightly touched.
- Allow cupcakes to cool inside muffin tins for about 10 minutes. Remove cupcakes from muffin tins and allow them to fully cool on a wire rack, for around 30 minutes.
- In a stand mixer, add the butter and the vegetable shortening. Beat together on medium speed until combined and fluffy.
- Slowly add the vanilla extract along with the powdered sugar. Beat together for 40 seconds or until fluffy and stiff.
If you use a blend that does not contain xanthan gum, add 1/4 teaspoon. I used Bob’s Red Mill brandYou can also sub granulated monk fruit or granulated Swerve for the coconut or regular sugar You can also use 1/2 cup dairy free milk if needed with 1 teaspoon vinegar My buttercream comes out pretty white. If you are needing a bright white use clear vanilla extract and a couple drops of white food coloring.
Nutrition information is automatically calculated, so should only be used as an approximation.