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). 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 other vegetable oils (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. 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 non-dairy 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 important to make the muffins 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.

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 confectioner’s 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 vanilla extract for extra flavor, but feel free to leave it out if you don’t care for it.

Storing: To store, place the gluten-free red velvet cupcakes in a single layer in an airtight container and store them in the refrigerator for up to 3 days. I do NOT recommend freezing these cupcakes.