Super rich and fluffy red velvet cupcakes topped with cream cheese frosting!
Course Dessert, Snack
Cuisine American
Keyword cream cheese, cupcakes, eggless, frosting, gluten free, red velvet
Prep Time 15 minutesmins
Cook Time 18 minutesmins
Total Time 33 minutesmins
Servings 12cupcakes
Calories 375
Author Taleen Benson
Ingredients
For the cupcakes:
1 ½cups (222g)gluten free flour blend
2tablespoonsunsweetened cocoa powder
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
4tablespoons (57g)unsalted butterroom temperature
¼cup (60ml)vegetable or canola oil
⅔cup (133g)granulated sugar
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
¼teaspoonvanilla extract
½cup (120ml)buttermilkroom temperature
red velvet emulsion OR red gel food coloringsee recipe notes
For the cream cheese frosting:
8ouncescream cheeseroom temperature
4tablespoons (57g)unsalted butterroom temperature
2cups (240g)powdered sugar
1pinchfine sea salt
Instructions
Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar until smooth. Add the prepared egg replacer and vanilla extract and beat to combine. Add in the dry ingredients in thirds, alternating with the buttermilk and making sure to start and end with dry ingredients. Beat briefly between each addition to incorporate. Add the red food coloring until desired shade is achieved.
Spoon batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
To make the cream cheese frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter until smooth and creamy. Add the powdered sugar and a pinch of salt and continue to mix until combined. Spread or pipe onto cooled cupcakes.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
If you don't have buttermilk on hand, make your own! Add ½ tablespoon white vinegar to a liquid measuring cup, then add enough whole milk to reach ½ cup. Stir and let the mixture sit for 5 minutes before using.
I used red velvet emulsion, which is a type of extract, but you can use red gel food coloring, too.
Be sure to use a full-fat block of cream cheese, not the spreadable kind that comes in a tub.