Description
Make delicious gluten-free red velvet cupcakes.
Ingredients
Scale
- 1 1/4 cups gluten-free 1:1 baking flour (190g)
- 3 tablespoons cocoa powder (20g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar (200g)
- 2 large eggs
- 1/4 cup vegetable oil (50g)
- 1 tablespoon red food coloring
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 1/4 cup sour cream (60g)
- 1/2 cup milk (125g)
- 1/2 cup (1 stick) unsalted butter (113g), softened
- 8 oz cream cheese (226g), softened
- 1 teaspoon vanilla extract
- A pinch of salt
- 3 cups powdered sugar (390g)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners, and lightly grease them with cooking spray.
- In a medium-sized bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
- In a stand mixer or large bowl, beat the eggs and sugar together on medium-high speed for about 3 minutes until the mixture is light and fluffy. While mixing on low speed, slowly pour in the oil. Add the red food coloring, vanilla extract, and lemon juice.
- Gradually add the dry ingredients in 3 parts, alternating with the milk. Start by adding a third of the dry mix, then add the sour cream and mix until smooth. Add another third of the dry ingredients, followed by half of the milk. Finally, add the last third of the dry mix and the remaining milk. Mix until everything is well combined.
- Spoon the batter into the cupcake liners, filling them about ¾ full. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely before frosting.
- Beat the softened butter and cream cheese together using a hand or stand mixer until smooth and creamy.
- Gradually add in the powdered sugar and vanilla extract, mixing on low speed. Once the sugar is incorporated, increase the speed to high and beat for about 3 minutes until light and fluffy.
- Scrape down the sides and bottom of the bowl, then mix for another 30 seconds to ensure everything is well-blended.
- Transfer the frosting to a piping bag with a star tip, and pipe generous swirls on top of each cooled cupcake.
Notes
- Use plant-based alternatives for red food coloring.
- Cool cupcakes completely before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg