Red Velvet Cupcakes (gluten and dye free!) (Edit recipe)

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Dense, moist, decadent red velvet cupcakes topped with a creamy cream cheese frosting! These babies are colored NATURALLY without artificial red #40 👏🏻

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	258
Fat:	11 g
Carbohydrates:	38 g
Protein:	5 g
Cholesterol:	15 g
Sodium:	190 mg
Fiber:	1 g
Sugars:	23 g
Calculated per serving.

Serves: 9

Ingredients

.25 cup Unsalted Butter
.75 cup Cane Sugar, organic
1 whole Egg
1 tsp Pure Vanilla Extract
1 Tbsp Raw Cacao Powder
2 Tbsp Color Kitchen Foods Red Velvet Color
.5 tsp Sea Salt
.5 tsp Baking Powder
1.25 cups Gluten Free Flour
.5 cup Buttermilk, *
.5 Tbsp distilled White Vinegar

Cream Cheese Frosting

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make your buttermilk by placing 1/2 tbsp white vinegar in a 1/2 cup measuring cup, and filling the rest with milk. Set aside
Beat butter, egg, sugar, and vanilla together
In a seperate bowl combine dry ingredients- cocoa powder, flour, red velvet color, and baking powder
In a small bowl add an additional 1/2 tbsp vinegar to your buttermilk
Slowly add dry mix and buttermilk to the egg mixture
Combine until smooth
Pour into 8-9 cupcake liners
Bake at 350 for 15 minutes
Allow to cool completely before icing and decorating with natural sprinkles
For frosting whip ingredients together and refrigerate to stiffen up a bit. It's very soft and delicious as is! Feel free to add 1 tbsp arrowroot starch or 1-2 tbsp powdered sugar to make it thicker if need be