These deep crimson cupcakes get their signature color and just a whisper of cocoa flavor, with a tender, velvety crumb that comes from a careful balance of wet and dry ingredients folded together until just combined. A quick flax-and-water gel does the binding work in place of eggs, while a curdled dairy free milk mixture adds the tang that makes red velvet taste like red velvet. Once baked and fully cooled, each cupcake gets piled high with a rich, tangy cream cheese frosting swirled into soft peaks. The result is a bakery-style treat with that classic sweet-and-tangy contrast in every bite, and it's a solid pick for a gluten free dessert table. Whether you're piping the frosting into neat swirls or just spreading it on thick, these are the kind of cupcakes that disappear fast at any gathering.
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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 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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