These deep crimson cupcakes get their signature color and subtle cocoa flavor from a smooth, bubbly batter that comes together with a quick flax gel and a splash of buttermilk for tenderness. A touch of vinegar reacts right in the bowl to keep the crumb soft and light, and the batter bakes up into a domed, springy top in under 25 minutes. Once cooled, they're finished with a classic tangy cream cheese frosting, beaten until fluffy and piped on thick. The contrast between the faintly chocolatey cake and that rich, sweet-tart topping is exactly what makes red velvet so craveable. This version is a solid pick for a gluten free dessert table, no one will guess these came from anywhere but your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
