Gluten-Free Red Velvet Cupcakes
The traditional recipe is made with buttermilk, but this version uses regular milk or nondairy milk mixed with apple cider vinegar. This helps the batter rise and assists the cocoa and food coloring in giving these cupcakes their distinctive red hue.
Serves: 12Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy
- 1 cup brown rice flour
- ¾ cup arrowroot starch
- 1 tsp. xanthan gum
- ½ tsp. salt
- ¾ tsp. baking soda
- 2 Tbsp. cocoa powder
- 1 cup granulated sugar
- 6 Tbsp. butter, softened
- 2 large eggs, room temperature
- 1 Tbsp. vanilla extract
- 1 tsp. apple cider vinegar
- 1½ Tbsp. red food coloring
- 1 cup milk
- 1½ cups butter, softened
- 8 oz. cream cheese, softened
- 3 cups confectioners’ sugar
- 1 tsp. vanilla extract
- Preheat oven to 350°F. Line a standard muffin pan with paper liners.
- In small bowl, whisk together brown rice flour, arrowroot, xanthan gum, salt, baking soda, and cocoa powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter with granulated sugar until light and fluffy, about 2 minutes. On medium speed, add eggs, vanilla, vinegar, and food coloring and mix until fully incorporated. On low speed, add the flour mixture alternately with milk. Increase speed to medium-high and beat for 2 minutes until batter is smooth and stiff.
- Pour batter evenly into paper liners and bake for 15–20 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Cool in pans for 5 minutes then transfer to a wire rack to cool completely.
- For the frosting: In a medium bowl, cream together the butter and cream cheese. Slowly add in confectioners’ sugar and vanilla extract. Beat until thick and creamy, about 2 minutes. Pipe or spread frosting onto each cupcake.