Gluten-Free Red Velvet Cupcakes
These gluten-free red velvet cupcakes are light, fluffy, and airy. Made from scratch with simple ingredients, they’re a healthier, refined sugar-free red velvet cupcake option perfect for Valentine’s Day, birthdays, holidays, or any special occasion.
Servings: 12
Ingredients
- 2 cup Gluten-free flour measure to measure with xanthan gum
- 1/2 cup Arrowroot
- 1/4 cup Cacao
- 3/4 cup Alullosse or coconut or brown sugar
- 2 tbsp Beet powder
- 1 tbsp Baking powder
- 1/4 tsp Salt
- 1/3 cup Avocado oil
- 1 1/4 cup Buttermilk
- 2 tbsp Vanilla extract
- 3 Eggs
- 1/2 tbsp Apple cider vinegar
- 4 tbsp natural red food coloring
Cream cheese frosting
- 8 oz Cream cheese
- 4 oz Unsalted butter softened
- 1 tbsp Vanilla extract
- 1 cup Swerve powdered, confectioners or powdered sugar
Instructions
- Mix dry ingredients: gluten-free flour, cacao, arroroot, allulose, beet powder, baking powder, and salt. 2. Mix wet ingredients: eggs, buttermilk, avocado oil, vanilla, apple cider vinegar, and red food coloring. 3. Combine wet and dry ingredients until smooth. The batter should feel silky, not thick or stiff. 4. Bake at 350°F for 25 minutes or just until the tops spring back; overbaking is the fastest way to lose moisture in gluten-free baking.5. Once cooled, they’re ready for a generous swirl of cream cheese frosting for classic gluten-free red velvet cupcakes.
Cream cheese frosting
- Bring your butter and cream cheese to room temperature. This is important—cold ingredients will give you a lumpy frosting, and nobody invited lumps to this party.2. Add the butter and cream cheese to a bowl and beat them together until completely smooth and creamy. 3. Once smooth, add the vanilla and swerve. Beat again until fully incorporated and light. The frosting should look fluffy and silky, not dense or stiff.4. If the frosting feels too soft, place it in the refrigerator for a few minutes to firm up slightly. If it feels too thick, let it sit at room temperature and beat it again briefly.