Gluten-Free Red Velvet Mini Cupcakes Recipe

Gluten-Free Red Velvet Mini Cupcakes Recipe

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Following is a delicious Cupcake Recipe and guest
post by Taryn at Design, Dining + Diapers ~ enjoy!

Hi Everyone! I’m Taryn from Design, Dining + Diapers, a place where I blog about crafts, DIY projects, home decor and gluten-free recipes!

I am thrilled to be visiting The Frugal Girls today. Heidi is such a sweetheart and all of YOU are amazing.

About 2.5 years ago, I found out I was gluten-intolerant, egg-intolerant AND soy-intolerant.

Boy, what a lifestyle change! Even though I was so thankful to finally feel healthy, I was devastated at the thought of never having freshly baked cookies or piece of chocolate cake again. Once I adjusted to my new eating habits, I made it my goal to learn how to bake for myself again and not only make something edible, but make something that tasted DELICIOUS.

Trust me, I’ve eaten a lot of not-so-good gluten-free products so I was determined!  I’ve learned a lot over the years and I’m so excited to share with you today my Gluten-Free Red Velvet Mini Cupcakes! Just in time for Valentine’s Day!

Whether you eat gluten-free or bake for someone who is, you won’t want to miss this one.


For the cupcakes:

  • 2 1/2 cups Gluten-Free All Purpose Flour ( I prefer Bob’s Red Mill )
  • 1 1/2 cups oil
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 4 1/2 tsp of Ener-G Egg Replacer + 1/4 cup water ( or 3 eggs)
  • 2 Tbs. cocoa powder
  • 1 tsp. Baking soda
  • 1 tsp. Xanthan gum
  • 2 tsp. GF Vanilla
  • 2 tsp. Apple Cider Vinegar
  • 1 oz. Red food coloring
  • 1/8 cup water

For the frosting:

  • 6 oz Cream cheese
  • 1/2 cup butter at room temperature
  • 2 Tbs. Buttermilk
  • 1 tsp. GF Vanilla
  • 2 cups Powdered Sugar

How to make these little bites of heaven:

1. Preheat oven to 350 degrees.

2. Mix oil, sugar, eggs, vinegar, vanilla, food coloring and water together.

3. In a separate bowl sift dry ingredients together, then slowly add it to the wet mixture.

4. Nest, place the cupcake liners into the tray and fill 3/4 the way full.

5. Bake for 15 minutes or until you can pull a toothpick out and it stays clean.

6. While cupcakes are cooling make the cream cheese frosting.

7. Using a hand mixer, blend the cream cheese, butter, vanilla and buttermilk together until smooth.

8. Slowly add the powdered sugar into the mixture.

9. Put the frosting into a plastic bag that seals and then cut one of the corners off to create a decorating tip (or use a piping bag if you have one).

10. Apply the frosting to the cupcake in a circular motion (if you choose to do the decorative frosting, I would double the recipe. If you are just going to apply one layer then you will have plenty)


And because Valentine’s Day is just around the corner, here is an easy way to dress them up for the special occasion.

I went to the dollar store and found these cute cupcake liners, I got 100 for $1. I also found these adorable heart stickers and thought they would make cute cupcake toppers. To make them, I simply put two heart stickers back to back and placed the toothpick in the middle.

So easy, inexpensive and just added a whole new look to the cupcakes.

These red velvet mini cupcakes would make a great addition to a Valentine’s Day party or gathering. They are the perfect bite size dessert.

If you are gluten-free or know someone who is, you can view all of my recipes here.

A big thank you to Heidi for having me over today! I would love for you to stop by and say ‘hi’ sometime. You can find me here, or on Facebook, Twitter, and what would we do without Pinterest! 

Cheers,  Taryn

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  1. Mandy LaBean says

    Thank you Taryn for this idea. I just found out that I need to make a dozen cupcakes for a Valentin’s Tea Party for my daughter’s Daisy Girl Scout Troop. These will be perfect!


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