Red Velvet Cupcakes

Red Velvet Cupcakes – easily made GLUTEN FREE

Perfectly moist, light and airy red velvet cupcakes
Prep Time 15 mins
Cook Time 15 mins
Cooling Time 30 mins
Total Time 1 hr
Course Dessert
Servings 24


  • hand mixer or whisk
  • spatula
  • mixing bowl
  • cupcake pan – any size of your choice



  • ½ cup unsalted butter, softened
  • ½ cup vegetable shortening
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 tbsp unsweetened cocoa powder
  • 2 ounces liquid red food coloring
  • 2 cups all-purpose flour (or gluten free flour)
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 cup buttermilk
  • 1 ½ tbsp white vinegar
  • 1 tsp pure vanilla extract


  • 16 ounces cream cheese
  • ½ cup unsalted butter, softened
  • 32 ounces powdered sugar, sifted
  • 1 tbsp vanilla extract


  • Beat butter, shortening, and sugar together until light and fluffy. 
  • Add eggs, 1 at a time, and beat until well combined. Then add the food coloring and vanilla and mix well.
  • In a separate bowl, sift together flour and salt.
  • Add flour mixture and buttermilk to butter mixture in 3 parts, beginning with the flour and alternating with the buttermix. Scrape down the bowl after mixing. In a small bowl, combine the vinegar and baking soda. Add to cupcake batter and mix again until fully combined.  Be careful not to overmix the batter.
  • Line a cupcake/muffin pan with baking cups and spray with cooking spray. Fill baking cups 2/3 cups full.
  • Bake for 15-18 minutes, until the centers are cooked through.
  • While the cupcakes are in the oven, beat butter and cream cheese together for the frosting.
  • Add powdered sugar gradually and beat until smooth and fluffy.
  • Add in the vanilla and mix until fully combined. Allow cupcakes to cool fully before frosting.


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