Gluten Free Red Velvet Cupcakes
These gluten free red velvet cupcakes are moist, light, and fluffy. Top with decadent cream cheese frosting for a classic and rich treat!
Equipment
- Large Bowl
Ingredients
- ½ cup Unsalted butter, melted but cool
- ¼ cup Vegetable oil
- ¾ cup + 2 tbsp Sugar
- 2 Eggs
- 1 ½ cup + 1 tbsp Bob's Red Mill 1:1 All Purpose Flour
- 1 tbsp Cocoa powder
- 1 t. Baking soda
- 1 t. Baking powder
- ¼ t. Kosher salt
- ½ cup Buttermilk
- ¼ cup Greek yogurt
- 1 t. Apple cider vinegar
- red food coloring
- cream cheese frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with nonstick cooking spray or line with cupcake liners. Set aside.
- In a medium bowl stir together the flour, baking soda, baking powder, salt, and cocoa powder with a whisk. In a liquid measuring cup measure the buttermilk, greek yogurt, and vinegar.
- In a large bowl combine the melted butter, vegetable oil, and sugar. Stir with a spatula and then add one egg. Stir until incorporated and then add the other egg and do the same.
- Add half of the flour mixture to the egg mixture and stir until incorporated. Stir in all of the buttermilk mixture and then add the rest of the dry. Stir just until a smooth batter forms and stir in the red food coloring.
- Distribute the batter evenly between the cupcake molds filling them ¾ of the way full.
- Bake for 18 to 20 minutes until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Notes
You can find my cream cheese frosting recipe here.
Tried this recipe?Let us know how it was!