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Moist Gluten-Free Red Velvet Cupcakes with Cream Cheese Frosting

gluten-free red velvet cupcakes - featured image
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These gluten-free red velvet cupcakes are moist, tender, and topped with a silky, tangy cream cheese frosting. Perfect for those with gluten sensitivities or anyone craving a delicious, classic red velvet treat.

Ingredients

Scale
  • 2 cups (200g) almond flour, finely ground
  • 1 cup (200g) coconut sugar
  • 2 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) vegetable oil (neutral-flavored, avocado oil optional)
  • 1 to 2 tablespoons red food coloring (gel preferred)
  • For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together almond flour, coconut sugar, cocoa powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk eggs, buttermilk, vegetable oil, apple cider vinegar, vanilla extract, and red food coloring until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.
  5. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let cupcakes rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While cupcakes cool, beat cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until smooth and fluffy.
  9. Frost the cooled cupcakes generously using a knife, spatula, or piping bag.
  10. Serve immediately or chill for firmer frosting. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

[‘Let eggs and buttermilk come to room temperature for better mixing and rise.’, ‘If no buttermilk, add 1 tablespoon lemon juice or vinegar to regular milk and let sit 5 minutes.’, ‘Do not skip apple cider vinegar; it reacts with baking soda for fluffiness and tang.’, ‘Avoid overmixing to prevent dense or crumbly cupcakes.’, ‘Check doneness starting at 18 minutes to avoid drying out.’, ‘Use softened cream cheese and butter for smooth frosting.’, ‘Cool cupcakes completely before frosting to prevent melting.’, ‘If piping frosting, chill briefly if too soft but avoid freezing.’]

Nutrition

Keywords: gluten-free, red velvet, cupcakes, cream cheese frosting, dairy-free option, vegan adaptation, almond flour, easy dessert

Find it online: https://eliplate.com/moist-gluten-free-red-velvet-cupcakes-recipe-easy-perfect-cream-cheese-frosting/