Recipe For Gluten Free Cupcakes: Sprinkles Red Velvet Cupcakes

4.95 from 20 votes

Recipe For Gluten Free Cupcakes: Sprinkles Red Velvet Cupcakes

Looking for a recipe for Gluten Free Cupcakes? These Sprinkles Cupcakes are the best Red Velvet Cupcakes ever! They are fluffy, moist, and topped with a generous amount of cream cheese frosting. People will want seconds, so don't be lazy and prepare a second batch!

Prep Time20

Cook Time22

Course: Dessert

Cuisine: American

Keyword: gluten free cake, gluten-free, Recipe For Gluten Free Cupcakes, Red Velvet, Sprinkles Red Velvet Cupcakes

Servings: cupcakes

Calories: 627kcal

Author: K.C. Cornwell

Equipment

1 muffin tin
cupcake liners

Ingredients

Cupcakes

1 cup butter (2 sticks) or coconut oil
1½ cups sugar
2 large eggs at room temperature
2½ cups gluten-free flour blend (cup for cup style, add 3 teaspoons xanthan gum if not included in your blend)
4 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1¼ cups whole milk (or coconut milk)
1 teaspoon white wine vinegar
2 tablespoon red food coloring
2 teaspoon gluten free vanilla extract

Cream Cheese Frosting

8 oz cream cheese softened
4 oz butter softened (1 stick)
3¾ cups powdered sugar sifted
⅛ teaspoon salt
½ teaspoon vanilla extract

Instructions

For the Red Velvet Cupcakes:

Preheat oven to 350 degrees F.
Cream the butter and sugar together in a large bowl using a hand mixer or standing mixer. Once those are fully incorporated, add the eggs and mix to fully incorporate.
Stir together dry ingredients (flour, cocoa, baking soda, salt) in a large bowl. Set aside.
Mix together remaining wet ingredients (milk, vinegar, food coloring, vanilla) in a medium bowl.
Alternately add and mix in the ingredients to the butter mixture, stirring just to fully combine, in this order: ½ of the dry mix, all of the wet mix, remaining ½ of the dry mix.
Fill 1 dozen cupcake cups and bake for 18-22 minutes or until tops are just dry on top.

For the Cream Cheese Frosting:

Mix cream cheese and butter with a hand mixer or in a standing mixer on medium-high.
Add salt and vanilla and mix.
Slowly add in powdered sugar, mix to combine.
Serve and enjoy.

Notes

Recipe Courtesy: Candace Nelson of Sprinkles Cupcakes

Nutrition