Ingredients for Easy Gluten Free Red Velvet Cupcakes
- Yellow Cake Mix
- Instant Pudding Mix
- 1/2 cup (1 stick) unsalted butter, softened
- Sour Cream
- 2 large eggs
- Milk
- 2-3 tablespoons red food coloring (gel preferred)
- 8 ounces cream cheese, softened
- Pure Vanilla Extract
- 3-4 cups powdered sugar
- 1/4 teaspoon salt
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How to Make Easy Gluten Free Red Velvet Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the red food coloring and buttermilk until evenly distributed.
- Fill the cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While cupcakes are cooling, prepare the frosting:
- In a medium bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract and salt.
- Once the cupcakes are completely cool, frost and enjoy! Refrigerate leftover cupcakes.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
215g
Fat
76g
Carbs
22g
