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I am featuring these gluten-free red velvet cupcakes since we celebrate my daughter’s birthday this month. She loves red velvet cake and asked for cupcakes this year. Her birthday is February 15th, so we usually incorporate some sort of Valentine’s theme into her special day. These cupcakes are gluten and dairy-free, but you will never know the difference. I use dairy-free cream cheese frosting, which is the same recipe I use for my carrot cake. This recipe also works well with buttercream frosting if you prefer.
The steps for this recipe are simple and just like other cupcake or cake recipes.
Traditional red velvet cake recipes use buttermilk and vinegar to give it the unique, rich flavor and fine texture. Both red velvet cake and chocolate cake contain cocoa and have a similar cocoa taste. Chocolate cake does not use the milk and vinegar combination.
For this recipe, I use non-dairy oat milk in place of the buttermilk to make it dairy-free but still keep that classic red velvet flavor and texture. I recommend cashew milk, almond milk, or soy milk for alternative dairy-free substitutions depending on your allergies. Coconut milk is not recommended since it may alter the red velvet flavor.
If you make cupcakes with cream cheese frosting, then store them in the refrigerator for up to 4-5 days in a sealed container. If you use buttercream frosting you do not need to store them in the refrigerator. Store them at room temperature for up to 2 days. If you plan to make the cupcakes ahead of time, store them at room temperature for up to 2 days, then frost them, and serve immediately.
Yes. Cupcakes can be frozen with or without the frosting, and stored in the freezer for up to 3 months.
To freeze cupcakes without frosting first, cool your cupcakes completely. Wrap the cupcakes in plastic wrap or Press-N-Seal, put them in a sealed plastic bag, and place them in the freezer.
If you want to freeze cupcakes with frosting, first make sure they are cooled completely. Place your cupcakes on a tray or pan and place them in the freezer for about 1-2 hours. This allows the icing to set completely. Remove them from the freezer, wrap cupcakes a few at a time, or individually in plastic wrap or Press-N-Seal. Put the wrapped cupcakes in a sealed container and freeze.
Defrost your cupcakes at room temperature for about an hour leaving them wrapped.
There are several reasons cakes and cupcakes sink after baking. If the pan is filled with too much batter this will happen. The batter rises above the pan, and can’t be held in place so it sinks into the middle.
If your oven is too hot, cakes and cupcakes cook faster on the outside than in the middle. The structure then sinks. An oven thermometer (paid Amazon link) will help you regulate the temperature and prevent this.
When the liquid to flour ratio of your recipe is off cupcakes will sink. There is too much liquid and not enough dry ingredients to absorb all that liquid.
If you prefer to use a gluten-free red velvet cupcake mix, they are available online at Walmart and Amazon. Gluten-Free Heaven Red Velvet Cake Mix (paid Amazon link) and Donna Joy’s Gluten-Free Red Velvet Cake Mix are 2 brands I have found. Always check the ingredients in all mixes carefully for other allergens.
If you make these cupcakes for Valentine’s Day, or for a special celebration such as a birthday, I hope you enjoy this recipe. Happy Valentine’s Day!
Blessings, Laura xo
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