Red Velvet Cupcakes with Vanilla Cream Cheese Frosting
Recipe type: Dessert
Carol says: "Now you can enjoy this wildly popular treat, just like everybody else. This recipe makes dainty little cupcakes with flat tops (easier to frost), and their brilliant red color is so inviting. Arrange them on a pedestal cake stand for maximum effect when serving your guests."
  • 1 cup Gluten-Free Flour Blend (see notes)
  • 2 tablespoons unsweetened cocoa powder
  • ¾ teaspoon xanthan gum
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ½ cup butter or buttery spread, melted and cooled slightly
  • 2 large whole eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon red food coloring
  • ½ cup water, at room temperature
1 batch Vanilla Cream Cheese Frosting
  • 3 ounces softened, reduced-fat cream cheese or cream cheese alternative
  • 2 cups powdered sugar
  • 2 tablespoons milk (or water)
  • 1 teaspoon pure vanilla extract
  1. Preheat the oven to 350°F. Line a 12-cup standard nonstick (gray, not black) muffin with paper liners.
  2. In a small mixing bowl, whisk together the flour blend, cocoa, xanthan gum, baking soda, and salt until well blended.
  3. In a medium bowl, beat the sugar and butter with an electric mixer on low speed until well blended. Beat in the eggs, one at a time, until well blended. Add the vanilla and food coloring to the water. With the mixer on low speed, beat in one-third of the flour mixture at a time alternating with the water, beginning and ending with the flour mixture. Spoon ¼ cup of the batter into each liner.
  4. Bake until the cupcakes are firm and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes. Transfer the cupcakes to the wire rack to cool completely. Frost and serve.
  5. For Vanilla Cream Cheese Frosting, in a medium bowl with an electric mixer on low speed, beat softened cream cheese or cream cheese alternative, powdered sugar,milk (or water), and vanilla extract together until well blended and smooth.
For Gluten-Free Flour Blend, use the following: ½ cups sorghum flour, ½ cups potato starch, and 1 cup tapioca flour. Whisk together and store, tightly covered, in a dark, dry, place.

Makes 12 cupcakes; Preparation time: 10 minutes; Baking time: 20 to 25 minutes
Per frosted cupcake: 325 calories; 3g protein; 16g total fat; 1g fiber; 43g carbohydrates; 37mg cholesterol; 135mg sodium

Reprinted with permission from Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster (Houghton Mifflin Harcourt, 2014)
Recipe by gfe--gluten free easily at