These gluten free red velvet cupcakes are moist, festive and so easy to make. Topped with a classic cream cheese frosting, this is the perfect gluten free dessert for any occasion.

gluten free red velvet cupcake on a wire rack with cream cheese frosting

My gluten free red velvet cake is such a staple recipe so it’s time we turned it into cupcake form! They’re moist, tender, topped with a homemade cream cheese frosting and perfect for a party, Valentines Day, or fun dessert. Plus, the cupcakes themselves made in one bowl and take just 10 or so minutes of prep time.

These gluten free red velvet cupcakes have hints of both chocolate and vanilla plus a velvety smooth texture. If you love this recipe, try my red velvet crinkle cookies next!

Tips before we get started!

I like using a mix of butter and oil here because the butter provides a richness but the oil gives a lighter and fluffier texture. If you only have one or the other, you can definitely just use one.
You can absolutely make these without the food coloring and the flavor will still be the same, but obviously you won’t have the classic red color. There are some more natural dyes you can find online if you prefer!
You want to watch the bake time closely. Underbaking gluten free cupcakes can lead to a gummy and dense texture, but over baking can lead to a dry texture. A toothpick should come out clean and if you press your finger lightly on the top, it should feel springy to the touch.

How to make gluten free red velvet cupcakes

Preheat the oven to 350 degrees Fahrenheit. Line a 12 cavity cupcake tin with liners and set aside.

In a medium mixing bowl combine the softened butter, oil and sugar. Beat with an electric mixer for about 30 seconds or until well combined. Add in the eggs, buttermilk and vanilla. Beat to combine.

Beat in the flour, making sure to spoon and level to measure, cocoa powder, baking powder, baking soda and salt. Fold in the food coloring, adding as much or as little as needed to reach your desired color.

two images showing how to make the batter

Let the batter rest for 10 minutes, then scoop into the prepared cupcake tin, filling each about 3/4 of the way up.

Bake for 22-25 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes, then transfer each cupcake to a wire rack to finish cooling.

To make the frosting, beat the cream cheese and butter for about 2 minutes with an electric mixer. Add in the powdered sugar, 2 cups at a time, followed by the vanilla and salt and beat until fluffy. Use a piping bag and tips to frost, or just an angled spatula and enjoy! Try my almond flour chocolate cupcakes next.

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two images showing the cupcakes before and after baking

Key ingredients & swaps

Flour. I used Bob’s Red Mill 1:1 Baking Flour, but I have also tested these with the King Arthur 1:1 Flour and both work really well. Either way, make sure you are using a blend with xanthan gum.

Sugar. I used white sugar, but any kind of granulated sugar should be fine. I do not recommend any liquid sweeteners here.

Buttermilk. Buttermilk is classic in red velvet and gives it a soft and tender texture because the acidity reacts with the leavening agents. I don’t recommend any swaps here.

Eggs. You need two eggs here which will keep the cupcakes light and fluffy and also help them rise. I don’t recommend any swaps, but you can try my vegan gluten free red velvet cupcakes if you need an egg free option instead!

Cocoa powder. Red velvet is a delicious mix of vanilla and chocolate, so we’re using just a touch (2 tablespoons) of cocoa powder to give that chocolatey flavor.

bite taken out of the gluten free red cupcake with the wrapper pulled off

How to store

Because of the cream cheese frosting, these gluten free red velvet cupcakes store best in the fridge. They will keep for about 3-5 days in the fridge. I suggest letting them come to room temperature before serving because the texture will firm up in the fridge as a result of the butter in both the frosting and cupcakes.

Without frosting, the cupcakes will keep for 5 days or you can freeze them for up to 2 months. Store in a freezer safe bag or container, then just let them thaw, frost and enjoy!

gluten free red velvet cupcakes with cream cheese frosting on top

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