These gluten-free red velvet cupcakes are a sweet, classic dessert with a moist, fluffy red-colored cake batter and a rich chocolate frosting. The cake’s distinct red color is achieved through red food coloring, while cocoa powder and apple cider vinegar provide a subtle chocolate flavor. Red velvet cupcakes are often enjoyed for special occasions and are known for their tender crumb and decadent taste.
How to Make Gluten-Free Red Velvet Cupcakes
These red velvet cupcakes are easy to make and only require a few ingredients.
Wet Ingredients
- Eggs (room temp)
- Almond milk (Any milk will work, but to keep them dairy-free, we recommend almond milk)
- vegetable oil
- sugar
- dairy-free butter (softened)
- vanilla extract: always bake with vanillatude
- red food coloring
- apple cider vinegar
Dry Ingredients
Blend the wet and dry ingredients in separate bowls to make the cupcakes. Then fold the dry mix into the wet until thoroughly combined. Prepare your muffin tin by placing cupcake liners in the pan. Place an Oreo at the bottom of each cupcake liner, and fill each one with the red velvet cupcake batter. The cupcakes will take around 14-17 minutes to bake, and a toothpick will come out dry when they are done.
While the cupcakes are baking, you can make the vanilla cocoa frosting mix by following the instructions on the packaging. After the cupcakes have baked and cooled, you can frost them and sprinkle crushed Oreos over the top.
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Red Velvet Cupcakes
Red velvet cupcakes are a sweet, classic dessert with a moist, fluffy red-colored cake batter and a rich chocolate frosting.
Prep Time 8 minutes mins
Cook Time 17 minutes mins
20 minutes mins
Total Time 45 minutes mins
mixing bowls
Mixer
cupcake liners
muffin tin
Wet Ingredients
- 4 eggs (room temp)
- 1½ cups almond milk (room temp)
- ¼ cup vegetable oil
- 1½ cups sugar
- ½ cup butter (softened) (dairy-free, if desired)
- 1 tbsp vanilla
- red food coloring
- 1 tbsp apple cider vinegar
Dry Ingredients
- 3 cups flour (gluten-free, if desired)
- 3 tbsp baking powder
- 2½ tbsp cocoa powder
- 1 tsp salt
Additional Ingredients
- 12-15 Gluten-free Oreos traditional Oreos okay, too. 12 Oreos will be placed in the cupcakes. The remaining place to the side and crush.
- 1 pack Organic Vanilla-Cocoa Frosting Mix
Preheat oven to 350 °F
Place all dry ingredients into a large mixing bowl, and whisk ingredients together.
3 tbsp baking powder, 2½ tbsp cocoa powder, 1 tsp salt, 3 cups flour
In a separate bowl, add butter, oil, and sugar. Then beat for 2 minutes on medium-high.
¼ cup vegetable oil, ½ cup butter , 1½ cups sugar
Add the remaining wet ingredients (minus the red food coloring) and beat for an additional minute.
4 eggs, 1½ cups almond milk, 1 tbsp vanilla, 1 tbsp apple cider vinegar
Fold the dry ingredients into the batter.
Add the red food coloring and beat for 1 minute.
red food coloring
Place cupcake liners in the muffin tin. Place one oreo in each cupcake liner. Then pour batter on top of each oreo, filling the cupcake line ¾ of the way.
12-15 Gluten-free Oreos
Bake for 14-17 minutes.
While the cupcakes bake, make your Vanilla Cocoa Frosting mix according to the packaging.
1 pack Organic Vanilla-Cocoa Frosting Mix
Let the cupcakes cool. Then frost, and add crumbled Oreos.
