Easy Gluten Free Red Velvet Cupcakes

Recipe by Photo Momma
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 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 (3 1/2 ounce) package pie filling (Jello brand is gluten free)
  • 12
    cup butter, softened (no substitues!)
  • 8
    ounces sour cream
  • 23
    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
  • 1
    pinch salt
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DIRECTIONS

  • Preheat oven to 350°F.
  • 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!).
  • 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.
  • Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
  • For the Frosting:
  • Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
  • Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
  • These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting!
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