Gluten Free Dairy Free Red Velvet Cupcakes

Name: Gluten Free Dairy Free Red Velvet Cupcakes
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: American
Ingredients: 1 cup gluten free 1:1 flour blend (like bobs red mill); 1/2 tsp baking powder; 1/2 tsp baking soda; 2 TBSP unsweetened cocoa; 1/2 tsp salt; 3/4 cup cane sugar (or sub part for coconut sugar to make it lower glycemic); 1/2 cup avacado oil; 1 egg; 1/2 cup nut milk like almond milk (add 1 tsp vinegar, let sit 2-3mins); 1 tsp gluten free vanilla extract; 2 tsp dye-free red food coloring (optional); 1/4 cup plain hot coffee (or hot water); 4 oz dairy free cream cheese; 1/4 cup (1/2 stick) room temp dairy free butter; 1 tsp vanilla extract; 2 cups powdered sugar

8 steps

Prep:15minCook:24min

Super moist, easy to make gluten and dairy free red velvet cupcakes. *** note: to make a vanilla version, follow the same steps, omit coffee and sub hot water. Omit cocoa and sub for vanilla protein powder

Updated at: Sat, 18 May 2024 19:26:27 GMT

Ingredients

12 servings

1 cupgluten free 1:1 flour blend

like

½ tspbaking powder

½ tspbaking soda

2 TBSPunsweetened cocoa

½ tspsalt

¾ cupcane sugar

or sub part for coconut sugar to make it lower glycemic

½ cupavocado oil

1egg

½ cupnut milk

like almond milk, add 1 tsp vinegar, let sit 2-3mins

1 tspvanilla extract

gluten free

2 tspred food coloring

dye - free, optional

¼ cupcoffee

plain, hot, or hot water

Cream Cheese Frosting

4 ozdairy free cream cheese

¼ cupdairy free butter

room temp

1 tspvanilla extract

2 cupspowdered sugar

Instructions

Step 1

Preheat oven to 350° F. Position rack in center of oven. Line a 12 serving cupcake pan with liners; set aside

Step 2

In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa, salt; set aside

Step 3

In a large mixing bowl, combine the sugar and oil. Mix in the egg, nut milk with vinegar, vanilla, and red food coloring until combined. Stir in the hot coffee or hot water.

Step 4

Add the dry ingredients to the wet ingredients and mix just until combined. Scoop the batter evenly into each cupcake well until 1/2 full

Step 5

Bake for 22 to 24 minutes, or until a toothpick comes out clean

Step 6

Remove the cupcakes from the oven and let them cool completely before frosting them

Step 7

For the frosting, and a medium mixing bowl, beat together, cream cheese, butter, and vanilla until light and fluffy gradually add the powdered sugar in a half cup at a time, beating it well until you reach the desired consistency

Step 8

Frost the cupcakes and store in an airtight container at room, temperature for up to two days, or in the fridge for up to five.