Pescatarian Gluten Free Red Velvet Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.7(8)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups gluten free flour blend
- 2 tbsp unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- ¾ cup buttermilk, room temperature
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 tbsp red food coloring
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, and salt until evenly combined.
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