Red Velvet Cupcakes | Gluten-free

I can’t tell you how excited I was when these cupcakes came out exactly how I imagined in my head. I haven’t had a red velvet cupcake/cake in years. I recently read a book called How to Eat a Cupcake by Meg Donohue and it inspired me to try my hand at some cupcake recipes. I even bought some frosting tips to make the cupcakes look extra good. I actually enjoyed decorating them and will definitely be stepping up my frosting game from now on.

I’ve always wanted to make red velvet cupcakes but I never had the ingredients and was too lazy to go to the store. This time was no different but I just asked my husband to get the ingredients for me. Haha. And I’m so glad I finally tried to make these cupcakes because they will now be one of my go-to recipes when I needa make a dessert for a dinner or whenever we have people over. Another one of my go-to recipes is my chocolate cake recipe. So definitely check that one out when you have a chance. It’s my most popular recipe.

Makes 12 cupcakes


  • 1 cup 2 tablespoons gluten-free self-raising flour (non starch-based)
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 egg, large
  • 2 teaspoons red food coloring
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon baking soda
  • 1 cup boiling water


  1. Preheat oven to 350ºF. Line cupcake pan and lightly grease liners.
  2. In a large mixing bowl, combine oil, sugar, and egg and mix until well combined.
  3. In a medium bowl, combine flour, cocoa powder, salt, and baking soda until well combined.
  4. Slowly incorporate flour into sugar mixture. Mix slowly until all the flour is combined.
  5. Add in buttermilk, vinegar, and vanilla and mix. Then add in food coloring and mix well.
  6. Add in boiled water and slowly mix. (Make sure the water is freshly boiled and hasn’t been sitting there for some time. I will boil my water in a kettle right before I add it in.)
  7. Spoon mixture into cupcake pan evenly, each cup will be about about 2/3 – 3/4 full. Bake for 17-18 minutes.
  8. Allow to cool completely before frosting. (Here is a link to the frosting I used)

Let me know how your cupcakes turn out! And don’t forget to follow my Instagram to keep up with my latest recipes.


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