I’m gonna be real with you—I love a good cupcake, but finding a gluten-free version that doesn’t taste like cardboard?
Yeah, it’s been a struggle.
I remember when I first went gluten-free, standing in the bakery aisle wishing I could just grab something off the shelf without worrying about hidden wheat.
But instead of giving up, I hit the kitchen determined to whip up treats that taste like pure joy, minus the gluten gut-bomb.
That’s how this recipe was born: stuffed red velvet cupcakes so rich and dreamy, no one will believe they’re gluten-free.
Tips & Variations
- Dairy-Free Option: Swap the butter for plant-based butter and use dairy-free cream cheese.
- Natural Coloring: Beet powder works great if you want to avoid artificial red food dye.
- Extra Flavor: Add a pinch of cinnamon to the batter for a cozy twist.
- Storage: These cupcakes keep well in an airtight container in the fridge for up to 4 days.
Serving Suggestion
Plate these beauties on a fancy tray, maybe toss a few raspberries around for a pop of color, and boom—dessert goals. Trust me, these stuffed red velvet cupcakes are perfect for birthdays, potlucks, or just because it’s Tuesday.
Stuffed Gluten-Free Red Velvet Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Moist red velvet cupcakes filled with a creamy surprise and topped with smooth cream cheese frosting. Perfect for gluten-free celebrations!
Ingredients
For the cupcakes
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp red food coloring (natural if you prefer)
- ¾ cup buttermilk (or dairy-free milk + 1 tbsp lemon juice)
For the cream cheese filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the frosting
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- A splash of milk (if needed for consistency)
Instructions
1. Prep the batter:
First things first, preheat your oven to 350°F and line a cupcake pan with paper liners. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until fluffy. Beat in the eggs, one at a time, then add the vanilla and red food coloring. Slowly add the dry ingredients, alternating with the buttermilk, until everything is combined.
2. Make the filling:
Whip together the softened cream cheese, powdered sugar, and vanilla until smooth. This stuff is basically what dreams are made of.
3. Fill and bake:
Spoon a bit of the red velvet batter into each cupcake liner (about halfway). Add a small dollop of cream cheese filling in the center, then top it off with more batter, covering the filling.
Pop the pan in the oven and bake for 18-20 minutes, or until a toothpick comes out clean (don’t poke the filling though—it’ll always be gooey).
4. Frost ‘em up:
Once the cupcakes are cool, whip up the frosting by creaming the butter and cream cheese together. Slowly add the powdered sugar and vanilla until you get a smooth, spreadable consistency. If it’s too thick, add a splash of milk.
5. Decorate and serve:
Spread or pipe the frosting onto your cupcakes. Add a sprinkle of cocoa powder or even some crushed freeze-dried raspberries for a fancy finish.
Notes
Use dairy-free swaps for a fully dairy-free treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
