Easy Gluten Free Red Velvet Cupcakes Recipe

Name: Easy Gluten Free Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) box betty crocker gluten free yellow cake mix; 1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (Jello brand is gluten free) or (3 1/2 ounce) package pie filling (Jello brand is gluten free); 1/2 cup butter, softened (no substitues!); 8 ounces sour cream; 3 eggs; 2/3 cup milk; 2 tablespoons red food coloring (McCormicks and Tones are GF); 8 ounces cold cream cheese (Philadelphia is gluten-free); 5 tablespoons softened butter; 2 teaspoons pure vanilla extract; 3 cups powdered sugar; 1 pinch salt

Servings: persons

1 (15 ounce) box betty crocker gluten free yellow cake mix
1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (Jello brand is gluten free) or (3 1/2 ounce) package pie filling (Jello brand is gluten free)
1/2 cup butter, softened (no substitues!)
8 ounces sour cream
3 eggs
2/3 cup milk
2 tablespoons red food coloring (McCormicks and Tones are GF)
8 ounces cold cream cheese (Philadelphia is gluten-free)
5 tablespoons softened butter
2 teaspoons pure vanilla extract
3 cups powdered sugar
1 pinch salt

1
Preheat oven to 350u00b0F.
2
Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
3
Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 - 20 minutes, until a toothpick comes out clean when you stick it in the center.
4
Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
5
For the Frosting:
6
Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
7
Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
8
These cupcakes should be kept in the refrigerator if they aren't eaten within 12-24 hours due to the cream cheese frosting!

1256

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) box betty crocker gluten free yellow cake mix, 1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (Jello brand is gluten free) or (3 1/2 ounce) package pie filling (Jello brand is gluten free), 1/2 cup butter, softened (no substitues!), 8 ounces sour cream, and more.

Yes, Easy Gluten Free Red Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Gluten Free Red Velvet Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions