Gluten-Free Red Velvet Cupcakes (Dairy-Free)

Red Velvet Cupcakes for a Special Occasion

I’ve always loved red velvet cake and cupcakes, and when Juan and I were still living in New York city, I’d indulge in Magnolia Bakery red velvet cupcakes whenever we passed by.

However, Juan is Celiac and would never be able to eat them (he’d just look at me while I enjoyed those cupcakes), because the Magnolia Bakery ones are not gluten-free.

That’s why I’m super excited to share these gluten-free dairy-free red velvet cupcakes today that Juan and other celiacs can enjoy! Not only are these delicious red velvet cupcakes free from gluten, they’re also totally dairy-free!

Plus, because of their beautiful and vibrant red color, red velvet cupcakes are perfect for special days, in particular Valentine’s day, Mother’s Day, Christmas or even baby showers.

Why This Recipe Works

• Simple Ingredients: The main ingredients required for this gluten free red velvet cupcakes recipe are easily accessible at the local grocery store (nothing fancy or difficult needed!)
• Easy to Make: These homemade red velvet cupcakes are simple to make, and even if it’s your first time making them, you’ll be fine!
• Totally Gluten-Free and Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy these super cute cupcakes without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free red velvet cupcakes recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: This recipe is meant to be used with a gluten-free measure-for-measure flour (which is a 1:1 substitute for normal wheat flour) and NOT a gluten-free all-purpose flour. If you are not Celiac or gluten intolerant, feel free to use normal wheat flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.
• Cocoa Powder: Make sure to use unsweetened cocoa powder (or cacao powder) as the recipe already includes sugar for sweetening.
• Sugar: I used normal white sugar, but feel free to use light brown sugar, dark brown sugar or coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Baking Powder: Since this is the only leavening agent used in the recipe, make sure to include it. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Oil: I like to use sunflower oil because I always have a large bottle of it on hand. However, you may also use another vegetable oil (such as corn oil, avocado oil, olive oil, melted coconut oil) or melted vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use melted better or ghee instead.
• Egg: The egg helps to bind the ingredients better together. If you prefer not to use the egg yolk, you can use two egg whites instead. I have not tried making this recipe without eggs, so I don’t know how it will work out. However, if you are allergic to eggs, or want to keep this recipe completely vegan, you may try using acquafaba or an egg-replacer. (If you do make this red velvet cupcake recipe egg-free, please let me know how it goes in the comments below, I’d love to hear!)
• Vegan Buttermilk: To keep this recipe dairy-free, I’ve used dairy-free buttermilk. To make your own dairy-free buttermilk, simply combine 1/2 tablespoon of lemon juice with 1/2 cup of dairy-free milk (such as almond milk, cashew milk, tigernut milk, rice milk, soy milk, oat milk etc).
• Red Food Coloring: Since this is a recipe for gluten-free red velvet cupcakes, red food coloring is a key ingredient to make the cupcakes red. If you are Celiac or gluten-intolerant, make sure to use gluten-free red food coloring. If you don’t care about the color of the cupcakes, you can leave out the coloring (you’ll get chocolate cupcakes with a brown color instead).
• Dairy-Free Caramel: For the optional caramel filling, I’ve used a dairy-free caramel to keep the recipe dairy-free. If you are not lactose-intolerant, feel free to use normal caramel instead.
• Dairy-Free Cream Cheese: I’ve used a dairy-free cream cheese to keep the recipe dairy-free. If you are not lactose-intolerant, feel free to use normal cream cheese instead.
• Dairy-Free Whipping Cream: I’ve used a dairy-free whipping cream to keep the recipe dairy-free. If you are not lactose-intolerant, feel free to use normal whipping cream instead.
• Powdered Sugar: Using powdered sugar (also known as confectioners’ sugar or icing sugar) ensures that the frosting is sweetened without any undissolved bits of sugar inside. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a powdered sugar substitute that is zero glycemic index and will not raise your blood sugar.)
• Vanilla Extract: I like adding a bit of pure vanilla extract for extra flavor, but feel free to leave it out if you don’t care for it.

How to Make Gluten Free Red Velvet Cupcakes (Step by Step):

1. Preheat Oven

Preheat the oven to 360F. Line a standard muffin pan with paper cupcake liners.

2. Whisk Dry Ingredients

Combine gluten-free flour, xanthan gum (if using) unsweetened cocoa powder, sugar, baking powder into a large mixing bowl. Thoroughly whisk everything until you get a homogeneous flour mixture.

3. Mix Wet Ingredients

In a medium bowl, mix the vegan buttermilk, sunflower oil, and egg.

4. Add Food Coloring

Add the red food coloring to the liquid ingredients and mix until there are no lumps left.

5. Combine Wet and Dry Ingredients to Form Batter

Add the dry ingredients to the bowl of wet ingredients, mixing until you get a homogeneous red batter.

6. Transfer Batter to Muffin Tin

Fill each paper lined muffin cavity with batter to half an inch from the top.

7. Bake Until Ready

Bake at 360F for 20 minutes until a toothpick inserted in the center of the cupcakes comes out clean.

8. Cool Cupcakes Before Cutting and Removing the Middle

Remove the baked cupcakes from the oven, let them cool at room temperature either in the muffin tin or on a wire rack, then cut off the tops and remove the middle to create a small hole.

(TIP: If you don’t plan to fill the cupcakes with anything, you can skip this step and the next.)

9. Pipe Caramel into Middle of Cupcakes

Use a piping bag to pipe the dairy-free caramel inside the middle of the cupcakes

(TIP: Alternatively, you can place the caramel into a ziplock bag, then snip off a corner and pipe the caramel in).

10. Prepare Frosting

To make the dairy-free cream cheese frosting, combine the dairy-free whipping powdered sugar, dairy-free cream cheese, and vanilla. Beat with a mixer until a thick, fluffy, homogeneous cream with stiff peaks is obtained.

11. Pipe Frosting on Top of Cupcakes

Transfer the cream to a piping bag fitted with a star tip. Pipe the cream on top of the caramel filled red velvet cupcakes. Decorate additionally with candy sprinkles (if desired).

Dish by Dish Tips/Tricks

• Top with Sprinkles/Cupcake Crumbs: You can top these easy red velvet cupcakes with sprinkles or crumble the part of the cupcakes not used and sprinkle them on top.
• Decorate Cupcakes Accordingly: Change up the decoration for these gluten-free cupcakes depending on the occasion! As you can see, I’ve added decoration for Valentine’s day in the photos, but you can also use cards that say “Happy Easter“, “Happy Mother’s Day“, “Merry Christmas” etc.
• Use Filling of Choice (or Not): I’ve used a dairy-free caramel filling to fill these cupcakes, but you can also fill it with chocolate fudge, or raspberry jam, or leave out the filling completely!

Recipe FAQs:

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