Perfectly moist Gluten-Free Red Velvet Cupcakes, with that classic red hue and a hint of cocoa, these cupcakes are not only delicious but also friendly to those with gluten sensitivities.
Be sure to also try my Gluten-Free Chocolate Cupcakes and Perfect Vanilla Cupcakes too!

I'm thrilled to share a recipe that's so easy to make and perfect for red theme holidays, Gluten-Free Red Velvet Cupcakes! Let's whip up a batch of these delightful treats that will satisfy your sweet tooth and make you forget they're gluten-free! These red velvet cupcakes are the perfect blend of flavor and texture, topped with a creamy, dreamy frosting that will leave you craving more. Maybe even serve them with some Coconut Milk Ice Cream at your next red white and blue event along side a Red White and Blue Party Fruit Platter!
Jump to:
Ingredients you'll need and substitutions
Full list of recipe ingredients and quantities are in the recipe card below.
- gluten-free flour - I tested these gluten-free red velvet cupcakes with Bob's Red Mill 1-1, and Cup4Cup brand. Other brands may lend a different result such as more dry or too liquid when baked in the oven.
- almond meal
- cocoa powder
- baking powder
- baking soda
- salt
- butter - can swap for vegan butter
- coconut sugar - can use Xylitol or monk fruit for a sugar-free red velvet cupcake
- eggs
- plain yogurt can use Greek yogurt or dairy-free yogurt
- bottle red food coloring
- apple cider vinegar
- confectioners sugar - you can use Swerve sugar free powdered sugar for sugar-free vanilla frosting
How to make these red velvet cupcakes gluten-free and dairy-free
To make these gluten-free red velvet cupcakes moist I use yogurt and butter which contain dairy. Many traditional red velvet cupcake recipes call for buttermilk for this purpose. To make these cupcakes dairy-free, just replace the yogurt with dairy-free yogurt and the butter for vegan butter.
How to make gluten-free red velvet cupcakes
Full recipe details and instructions are in the recipe card below.
First make the gluten-free red velvet cupcake by preheating the oven and preparing the muffin pan, then combine the dry ingredients in a medium size bowl.
Next, using an electric mixer, combine the butter and sugar and cream them together. Then add in the yogurt and remaining liquid ingredients and blend until smooth. Slowly add in the dry ingredients and mix with the electric mixer until well blended.
Evenly disperse the cupcake batter into the prepared and lined muffin cups. Bake for 18-20 minutes until the tops are set and a toothpick inserted comes out clean. Remove the cupcakes from the oven and let them cool completely before adding the icing. this is important, or the icing will melt right off of the cupcakes.
Make the frosting, by using an electric mixer, add the butter and vanilla and slowly add the confectioners' sugar. Whip until well blended and light and fluffy. Transfer to a piping with a tip and add the icing to the cooled cupcakes.
Tip for frosting
If the icing / frosting is a little hard, add 1 tablespoon of milk at a time. If you plan to ice the cupcakes at a later time. Store it in the refrigerator and let it get to room temperature before piping.
Storing red velvet cupcakes
Gluten-free cupcakes tend to dry out quickly. Consume these within 2 days for the best taste. You can store them in a sealed airtight container in the refrigerator. You can also freeze them without the icing by wrapping them in wax paper then putting them in a freezer bag with all the air removed and freezing for one month. Please note they may get slightly dry if frozen and again are best consumed fresh.
Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Gluten-Free Red Velvet Cupcakes
Would you like to save this?
Plus get latest recipes and emails.
Ingredients
Gluten-Free Red Velvet Cupcakes
- 2 cups gluten-free flour tested with Bob's Red Mill 1-1, and Cup4Cup brand
- ½ cup almond meal
- ¼ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter at room temperature, can swap for vegan butter
- 2 cups coconut sugar can use Xylitol or monk fruit for sugar-free
- 5 eggs large
- 1 cup plain yogurt can use Greek yogurt or dairy-free yogurt
- 1 1 ounce bottle red food coloring
- 2 teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
Vanilla Frosting
- 1 cup butter at room temperature, can use vegan butter
- 1 tablespoon vanilla extract
- 5 cups confectioners sugar
Instructions
Make the cupcakes
- Preheat the oven to 350 degrees F. Line two muffin pans with cupcake liners and lightly spray them with nonstick cooking spray to prevent sticking.
- In a medium bowl, combine the flour, almond meal, cocoa powder, baking powder, baking soda, and salt.
- In an electric mixer (or a large bowl and use an electric mixer) on medium speed, cream the butter and sugar together until fluffy, about 3 minutes. On low speed, beat in the eggs, yogurt, food coloring, vinegar, and vanilla until combined, scraping down the sides of the bowl as needed. Beat in the flour mixture until well blended. Divide the batter among the prepared 24 muffin cups.
- Bake until a toothpick inserted in the center comes out clean or the tops are set, about 18-20 minutes. Remove from the oven and let cool for 5 minutes and transfer to a cooling rack to cool completely before icing.
Make the icing
- For the frosting, in a large bowl, using an electric mixer on high speed, beat the butter and the vanilla until smooth. Beat in the sugar until smooth and whipped. Add it to a piping bag with a tip and disperse onto the tops of the cupcakes.
Danielle Fahrenkrug, Certified Health & Nutrition Life Coach says
love!