Easy Gluten Free Red Velvet Cupcakes for Mother’s Day


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


24 cupcakes
1 (15 ounce) boxbetty crocker gluten free yellow cake mix
1 (3 1/2 ounce) packagechocolate-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

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Review of Velvet Cupcakes

10.0 Overall Score

Super Easy

10 TasteHealthyCooking TimeE

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