Gluten Free Valentine Cupcake Recipe

For those of you who are Gluten-Free (like Me) here's a recipe:

{BEST} Gluten-free Red Velvet Cupcakes with Cream Cheese Frosting

by Brianna Hobbs

Cook Time: about 20 minutes

Ingredients (48 Mini Cupcakes, or 24 cupcakes)

For the Cupcakes

• .75 oz (about 3 Tbs) cocoa powder
• 9.5 oz ( 1 1/4 c minus 1 Tbs) white sugar
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• 8.25 oz (1 1/2 c) GF Rice Flour Blend *See below
• 1/2 c milk
• 1/2 c. vegetable oil
• 2 eggs
• 1 tsp vanilla
• 1 tsp vinegar
• 1/2 – 1 tsp red food coloring

For the Cream Cheese Frosting

• 4 oz cream cheese, softened
• 2 oz (1/4 c.) butter, softened
• 16 oz (4 c.) powdered sugar
• 2 Tbs cream (or milk)
• 1 tsp vanilla

Instructions

For the Cupcakes+

Preheat oven to 350F. Line mini muffin pan with mini paper liners.

Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined.

Fill the muffin pan cups about 3/4 way full (about 1 Tbs of batter for mini muffins) and bake until the cupcake springs back when you touch it, about 20 minutes. (30-35 minutes for a layer cake.)

Cool, frost, and eat.

For the Frosting

Using a stand mixer or electric hand beaters beat the butter and cream cheese until light and fluffy (5 minutes) add the cream, powdered sugar and vanilla and beat until smooth (additional 3 minutes.)

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Notes:

• I only used 1/2 tsp of food coloring in my cake batter, for a more vibrant color use 1 tsp.
• I’ve always enjoyed red velvet with cream cheese frosting, but if you want to try a traditional roux based frosting. Normally not gluten-free, use this recipe from gluten-free on a shoestring which is.
• Bake half into cupcakes and only make half a batch of frosting and then bake the other half of the batter in a greased 9×9 pan.

*

MY RICE FLOUR BLEND:

• 2 parts rice flour (I use 1 part each white rice flour and brown rice flour as a personal preference)
• 1 part tapioca starch
• 1 part potato starch (NOT flour)

The reason I use parts for my rice flour blend instead of exact measurements it that then you can easily make as much or as little of my rice flour blend as you want. For example: If you only wanted 2 cups of blend for a recipe then each part would be 1/2 cup. If you are like me and want to keep a huge canister in the pantry you can make a much larger batch.