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Gluten free red velvet cupcakes with cream cheese frosting on parchment lined cooling rack. Cake crumbs scattered in front. White background.

Gluten-Free Red Velvet Cupcakes

Author: Janet Harlow
Course: Baked Goods, Dessert
Cuisine: American
Servings: 12
These gluten-free red velvet cupcakes are moist, fluffy and yummy. This easy recipe mixes up in just a few minutes and makes a perfect 12 cupcakes. A tangy buttermilk batter (dairy-free options) and tangy cream cheese frosting, balance a sweet cake with hints of chocolate.
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Prep Time 15 mins
Cook Time 20 mins


  • c buttermilk, warmed
  • 1 c gluten-free-flour blend*
  • 4 tsp cocoa powder Dutch process preferred
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ c sugar
  • 2 large eggs room temperature
  • ¼ c oil avocado, canola, sunflower, vegetable
  • 1 Tbsp red food coloring (plant based colors do not work well)
  • 1 tsp vanilla extract
  • 1 tsp white or apple cider vinegar


  • Preheat the oven to 350°F and line a muffin tin with paper liners.
  • Heat the buttermilk in a small pot or in a microwave safe container until hot but not bubbling. About 20 seconds in the microwave works.
  • Sift the dry ingredients (NOT including the sugar) into a small mixing bowl.
  • In a large mixing bowl, beat the sugar, eggs, oil, food coloring, vinegar and vanilla until smooth.
  • Add the dry ingredients to the wet mixture and stir until most of the dry is incorporated.
  • Add the warm buttermilk and stir until smooth.
  • Divide the batter evenly between the 12 liners.
  • Bake 18-20 minutes or until the tops are set and bounce back from a gentle tap.
  • Cool in the pan for 5 minutes then transfer the cupcakes to a wire rack to cool completely.


This recipe works well with King Arthur Gluten-Free Measure for Measure Flour or Pamela's All Purpose Artisan Blend.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.