Gluten-Free Red Velvet Cupcakes with Vanilla Icing

Photo of Gluten-Free Red Velvet Cupcakes with Vanilla Icing Photo of Gluten-Free Red Velvet Cupcakes with Vanilla Icing
Prep Time
10 Min.
Cook Time
18-20 min.
Yield
24
Recipe by:

These delectable gluten-free cupcakes are sure to steal the show at any gathering. Customize them with sprinkles in any color to suit the occasion perfectly.

Make This Recipe

Ingredients

Cupcake Batter

2 cups gluten-free flour (tested with Bob's Red Mill 1-1, and Cup4Cup brand)

1/2 cup almond meal

1/4 cup cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter at room temperature, can swap for vegan butter

2 cups coconut sugar - You can use Xylitol or monk fruit for sugar-free

5 Eggland's Best eggs, large

1 cup plain yogurt can use Greek yogurt or dairy-free yogurt

11 ounce bottle red food coloring

2 teaspoon apple cider vinegar

2 teaspoons vanilla extract

Vanilla Icing

1 cup butter at room temperature, can use vegan butter

1 tablespoon vanilla extract

5 cups confectioners sugar

Buy Recipe

Preparation

  1. Preheat the oven to 350 degrees F. Line two muffin pans with cupcake liners and lightly spray them with nonstick cooking spray to prevent sticking.
  2. In a medium bowl, combine the flour, almond meal, cocoa powder, baking powder, baking soda, and sa
  3. In an electric mixer (or a large bowl and use an electric mixer) on medium speed, cream the butter and sugar together until fluffy, about 3 minutes. On low speed, beat in the eggs, yogurt, food coloring, vinegar, and vanilla until combined, scraping down the sides of the bowl as needed. Beat in the flour mixture until well blended. Divide the batter among the prepared 24 muffin cups
  4. Bake until a toothpick inserted in the center comes out clean or the tops are set, about 18-20 minutes. Remove from the oven and let cool for 5 minutes and transfer to a cooling rack to cool completely before icing.

Icing

  1. or the frosting, in a large bowl, using an electric mixer on high speed, beat the butter and the vanilla until smooth. Beat in the sugar until smooth and whipped. Add it to a piping bag with a tip and disperse onto the tops of the cupcakes.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1
Calories 313
Fat 14g
Saturated Fat 8g
Cholesterol 66mg
Sodium 279mg
Carbohydrates 46g
Dietary Fiber 2g
Protein 3g