Gluten-Free Red Velvet Cupcakes

There’s something about red velvet cupcakes that just feels special the rich color, the soft crumb, and that little tang you can’t quite get from anything else. These Gluten-Free Red Velvet Cupcakes bring all of that old-fashioned charm, but without any gluten in the mix. They’re light, moist, and deliciously smooth, perfect for when you want a sweet treat but don’t want a dozen sitting around.

This small-batch recipe makes just cupcakes, so it’s ideal for a cozy night in, a little celebration, or even a Valentine’s surprise. The best part? You’d never guess they’re gluten-free. With cocoa, buttermilk, and a swirl of cream cheese frosting, every bite has that soft, melt-in-your-mouth texture that makes red velvet a true favorite.

If you’ve been missing classic desserts since going gluten-free, this recipe is the perfect way to bring that familiar flavor back rich, velvety, and just the right amount of sweet.

Ingredients of Gluten-Free Red Velvet Cupcakes

• 1 cup gluten-free all-purpose flour (xanthan gum)
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ¼ cup unsalted butter, softened
• 1 large egg
• ½ cup buttermilk, room temperature
• 1 tsp white vinegar
• ½ tsp vanilla extract
• 1 tbsp red food coloring

For the Cupcake Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla extract

Equipment You’ll Need

• Muffin tin
• Cupcake liners
• Hand or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Cooling rack

Instructions of Gluten-Free Red Velvet Cupcakes

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

Step 2: In a small bowl, combine the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: In another bowl, beat the softened butter and sugar together until light and fluffy. Add the egg, vanilla, and red food coloring. Mix again until everything’s smooth and evenly colored. 

Step 4: Mix the buttermilk and vinegar together in a small cup. Alternate adding the dry ingredients and the buttermilk mixture into the butter mix. Stir slowly between each addition until it all comes together. Try not to overmix just blend enough so there are no dry streaks left.

Step 5: Scope the batter evenly into each cupcake well, about ¼ cup per well. Bake for around 20-24 minutes, or until a toothpick in the center comes out clean.

Step 6: Let the cupcakes cool for about 5 minutes in the pan, then move them to a rack to cool completely.

Step 7: For the frosting, beat cream cheese and butter until smooth. Slowly mix in powdered sugar and vanilla. If it feels too thick, add a splash of milk. Frost cooled  gluten-free red velvet cupcakes and enjoy!

Storage & Reheating

Room Temp: Keep unfrosted cupcakes in an airtight container for 2 days.

Fridge: Frosted cupcakes last up to 5 days. Let them warm up before eating.

Freezer: You can freeze the unfrosted cupcakes for up to 2 months. Thaw overnight before frosting.

Reheat: Microwave for 8–10 seconds for that fresh-from-the-oven feel.

Pro Tips for the Best Gluten-Free Red Velvet Cupcakes

1. Use a gluten-free flour that already has xanthan gum it helps hold the cupcakes together.
2. Make sure your ingredients are at room temperature for smoother mixing.
3. Don’t overmix gluten-free batter can get dense easily.
4. Use buttermilk and vinegar for that signature red velvet tang.
5. If you want a richer color, add a touch more food coloring.
6. Let them cool completely before frosting to keep that creamy top perfect.
7. These are best fresh, but you can make the frosting a day ahead.

Nutrition (Per Cupcake)

• Calories: 320
• Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 150mg
• Carbohydrates: 40g
• Sugar: 28g
• Protein: 4g
• Fiber: 1g

Nutritional values are approximate and may vary depending on your flour blend or frosting thickness.

More Red Velvet Recipes You’ll Love

• Craving more red velvet magic? Try my Red Velvet Lava Cake — warm, gooey, and loaded with molten chocolate goodness.
• Love breakfast treats? You’ll adore my Red Velvet Waffles — crisp on the outside, fluffy inside, and perfect with cream cheese drizzle.
• Prefer something light and fluffy? Don’t miss my Red Velvet Pancakes — soft, buttery, and picture-perfect for brunch.
• And if you want a classic twist, my Red Velvet Pound Cake is rich, moist, and full of that signature cocoa flavor.

FAQs

Q1: Can I make these dairy-free?
A: Yes! Swap the butter and cream cheese for dairy-free alternatives and use plant-based milk with lemon juice in place of buttermilk.

Q2: What’s the best gluten-free flour?
A: A 1:1 blend like King Arthur or Bob’s Red Mill works perfectly.

Q3: Why is there vinegar in red velvet?
A: It reacts with baking soda for that lift and helps enhance the red color.

Q4: Can I make these ahead of time?
A: Yes! Bake a day early, store in an airtight container, and frost right before serving.

Final Thoughts

These Gluten-Free Red Velvet Cupcakes are small-batch perfection soft, moist, and completely irresistible. They’ve got that classic red velvet flavor, a touch of cocoa, and a creamy frosting that ties it all together.

No one will guess they’re gluten-free, and honestly, they might even be better than the regular ones. Whether it’s a birthday, a cozy night at home, or just a craving for something sweet, these cupcakes check every box: easy to make, gorgeous to look at, and even better to eat.

Once you try them, they’ll be your go-to gluten-free treat for any occasion.