The Gluten Free Red Velvet Cupcake from Sprinkles Cupcakes features moist cocoa-infused cake with a hint of tangy buttermilk, topped with smooth cream cheese frosting and a dusting of red velvet crumbs, offering a rich, tender, and delightfully sweet treat without gluten.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Sifter or fine mesh sieve
- Cupcake/muffin pan
- Paper cupcake liners
- Ice cream scoop or spoon (for batter portioning)
- Cooling rack
- Piping bag (for frosting)
- Offset spatula (optional, for frosting)
- Grater or food processor (for red velvet crumbs)
Ingredients
- For the cupcakes:
- 1 cup gluten-free all-purpose flour blend
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white or apple cider vinegar
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- For the cream cheese frosting:
- 8 oz (225g) cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- For decoration:
- Reserved baked gluten-free red velvet cupcake for crumbs
Using a gluten-free all-purpose flour blend is essential to achieving the tender texture of these red velvet cupcakes, and the addition of cornstarch helps improve the crumb structure. Unsweetened natural cocoa powder provides the signature flavor without overpowering the cake, while the buttermilk and vinegar add tanginess and help the cupcakes rise properly. Make sure your cream cheese and butter are at room temperature to create a smooth and creamy frosting consistency. Red food coloring is important for the classic vibrant red hue associated with red velvet, but feel free to adjust the amount based on your preference. Your Gluten Free Red Velvet Cupcake copycat will faithfully replicate the rich, moist, and tangy experience from Sprinkles Cupcakes, delivering a delicious treat free from gluten.
Instructions
- Preheat oven to 350°F (175°C). Line cupcake pan with paper liners.
- In a bowl, sift together gluten-free flour, cornstarch, cocoa powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, vanilla extract, and vinegar.
- Using a mixer, cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Mix in red food coloring until fully incorporated.
- Add dry ingredients to butter mixture in thirds, alternating with buttermilk mixture, beginning and ending with dry ingredients. Mix until just combined.
- Portion batter evenly into cupcake liners using an ice cream scoop or spoon.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
- To make frosting, beat together cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing well after each addition.
- Beat in vanilla extract until frosting is smooth.
- Frost cooled cupcakes with cream cheese frosting using a piping bag or offset spatula.
- Crumble one reserved cupcake and sprinkle crumbs on top of frosted cupcakes for decoration.
Substitution
The Gluten Free Red Velvet Cupcake copycat from Sprinkles Cupcakes offers a luscious combination of moist cocoa-infused cake and tangy buttermilk, topped with creamy frosting and red velvet crumbs for an indulgent treat without gluten. If you don't have buttermilk, you can substitute it by mixing 1/2 cup of milk with 1/2 teaspoon of vinegar or lemon juice, letting it sit for 5 minutes to curdle. To maintain the cupcake's texture, ensure to use a gluten-free flour blend that includes xanthan gum or add 1/4 teaspoon of it if it's missing from your blend. Red food coloring can be swapped with natural alternatives like beet juice powder, but the color may turn more muted. When portioning batter, using an ice cream scoop helps maintain uniform cupcake sizes, ensuring even baking.
Tips
Ensure all ingredients, especially butter and cream cheese, are at room temperature for smooth mixing and optimal texture. When folding in the dry ingredients, mix just until combined to avoid dense cupcakes. Use an ice cream scoop for even portions, which helps cupcakes bake uniformly. Letting your cupcakes cool completely before frosting prevents the cream cheese frosting from melting and sliding off.
Nutritions
The Gluten Free Red Velvet Cupcake contains moderate amounts of carbohydrates primarily from the gluten-free flour blend and sugar, providing a quick source of energy. The cream cheese frosting adds fat and protein, mainly from cream cheese and butter, contributing to the cupcake's creamy texture and richness. You can expect some vitamins and minerals like calcium from the buttermilk and cream cheese, supporting bone health. This dessert is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease seeking indulgent yet safe treat options.
Storage
Store your Gluten Free Red Velvet Cupcakes in an airtight container at room temperature for up to 2 days to maintain freshness and moisture. For longer storage, refrigerate them in a sealed container for up to 5 days, allowing them to come to room temperature before serving for the best flavor and texture. Avoid freezing the frosted cupcakes, as cream cheese frosting can become grainy after thawing.
Variation or Alternatives
Try substituting the red food coloring with natural alternatives like beet juice powder or pomegranate juice for a vibrant hue without artificial dyes. You can replace buttermilk with a dairy-free option by mixing almond milk and lemon juice, making the cupcakes suitable for dairy-sensitive diets. If you prefer a different texture, incorporate sour cream in place of some butter for added moisture and tenderness. For frosting, experiment with Greek yogurt blended with cream cheese to create a tangier, lighter topping that maintains the classic red velvet flavor.
Allergies
Your Gluten Free Red Velvet Cupcake contains dairy ingredients such as buttermilk, unsalted butter, and cream cheese, which may trigger reactions in individuals with lactose intolerance or milk allergies. The eggs present in the cupcake batter can also cause allergic reactions for some consumers. Although it is gluten-free, those with multiple food allergies should verify each ingredient carefully to avoid potential allergens like corn from the cornstarch.
Why this recipe?
Sprinkles Cupcakes' Gluten Free Red Velvet Cupcake is beloved for its rich cocoa flavor combined with a moist, tender crumb that meets the needs of gluten-sensitive customers without sacrificing taste. The signature cream cheese frosting is smooth and tangy, perfectly complementing the subtly sweet cake. Your attempt to make a copycat version offers the satisfaction of creating a delicious, allergen-friendly treat that rivals the original in texture and flavor. This cupcake stands out as both a delightful indulgence and a thoughtful choice for those seeking gluten-free options.