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    You are in: Home / Recipes / Easy Gluten Free Red Velvet Cupcakes Recipe
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    Easy Gluten Free Red Velvet Cupcakes

    Easy Gluten Free Red Velvet Cupcakes. Photo by Photo Momma

    1/2 Photos of Easy Gluten Free Red Velvet Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Photo Momma's Note:

    I got this recipe from http://www.glutenfreehub.com and wanted to share these wonderful little gems with everyone here! Because they really are a great cupcake, gluten free or not. My GF friend loves them (and so does my picky NON GF husband.) :-) (Note: I was able to find the Betty Crocker GF cake mix at Kroger).

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    • 1 (15 ounce) box betty crocker gluten free yellow cake mix
    • 1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (Jello brand is gluten free) or 1 (3 1/2 ounce) package pie filling (Jello brand is gluten free)
    • 1/2 cup butter, softened (no substitues!)
    • 8 ounces sour cream
    • 3 eggs
    • 2/3 cup milk
    • 2 tablespoons red food coloring (McCormicks and Tones are GF)
    • 8 ounces cold cream cheese (Philadelphia is gluten-free)
    • 5 tablespoons softened butter
    • 2 teaspoons pure vanilla extract
    • 3 cups powdered sugar
    • 1 pinch salt

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
    3. 3
      Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
    4. 4
      Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
    5. 5
      For the Frosting:.
    6. 6
      Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
    7. 7
      Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
    8. 8
      These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting!

    Ratings & Reviews:

    • on February 07, 2014

      55

      These cupcakes are Amazing! I didn't make them red, so we just called them velvet cupcakes, and they are like velvet! So moist & delicious. Going to make them again for the second weekend in a row.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2011

      55

      I usually never take the time to sign in and review a recipe, but like the others on the review, I was so impressed by these cupcakes! Being new to gluten free, I had yet to find a tasty GF cake recipe until now... red velvet is my favorite! I ate 4 cupcakes the first night b/c they were so good. I also used a canned cream cheese frosting and they were wonderful! I plan on freezing half the batch w/o frosting wrapped in plastic wrap for when I am craving something sweet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2011

      55

      These are FANTASTIC! So moist and wonderful. I think they are even better than the traditional wheat based ones I had in the past. I used Silk Pure Coconut instead of milk, low-fat sour cream and whipped cream cheese frosting. I figured it out to be 168 calories per cupcake!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Easy Gluten Free Red Velvet Cupcakes

    Serving Size: 1 (154 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 543.2
     
    Calories from Fat 258
    47%
    Total Fat 28.7 g
    44%
    Saturated Fat 15.2 g
    76%
    Cholesterol 113.3 mg
    37%
    Sodium 576.8 mg
    24%
    Total Carbohydrate 67.5 g
    22%
    Dietary Fiber 0.3 g
    1%
    Sugars 53.8 g
    215%
    Protein 5.2 g
    10%

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