Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Easy Gluten Free Red Velvet Cupcakes Recipe
    Lost? Site Map

    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

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Photo Momma's Note:

    I got this recipe from 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).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12



    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


    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


      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


      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


      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)


    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
    Total Fat 28.7 g
    Saturated Fat 15.2 g
    Cholesterol 113.3 mg
    Sodium 576.8 mg
    Total Carbohydrate 67.5 g
    Dietary Fiber 0.3 g
    Sugars 53.8 g
    Protein 5.2 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites