Gluten Free Red Velvet Cupcakes
You can bake this batter as cupcakes, or as a two layer, 9-inch cake, either works beautifully, although you will have to increase the bake time for the cakes.
Serves: 30
Red Velvet Cupcakes
  • 2 1/4 cups All-Purpose Gluten-Free Flour Blend (see note)
  • 1/2 cup unsweetened cocoa powder (I used Dutch-processed cocoa)
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 teaspoon red gel colouring, or 1 (1 ounce) bottle red food colouring (optional, you can omit if you'd like)
  • 2 teaspoons vanilla extract
Vanilla Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract
  • 4 cups confectioners' (icing) sugar
Red Velvet Cupcakes
  1. Preheat oven to 350 degrees F. Line or grease 30 muffin cups. Set aside.
  2. Combine flour, cocoa, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Stir to mix thoroughly. Set aside.
  3. With an electric mixer, beat sugar and butter on medium speed for 5 minutes, until light & fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food colour and vanilla.
  4. On low speed, gradually mix in the flour mixture. Beat on high for 1 minute. Spoon batter into prepared muffin tins, filling each cup 2/3 full.
  5. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting:
  1. Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy. Gradually beat in the confectioners' sugar, continue beating until smooth.
The flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by Faithfully Gluten Free at