Dye-Free Red Velvet Cupcakes
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These Dye-Free Red Velvet Cupcakes are gluten free and colored without red #40!
They’re incredibly rich and decadent, with a dreamy cream cheese frosting!
They make for the perfect Valentine’s dessert for the family, the parties, or straight to your Valentine!
Why You’ll Love These Dye-Free Red Velvet Cupcakes
- They’re gluten free and naturally colored! Perfect for those of us who try to avoid red#40 and other dyes and preservatives we know don’t make us feel our best
- They’re incredibly rich and flavorful
- They are sure to please anyone for your Valentine’s events
- The cream cheese frosting is made with simple ingredients, too!
Ingredients
- 1/4 cup Butter, Unsalted
- 3/4 cup Cane Sugar, organic
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1 Tbsp Cacao Powder, Raw
- 2 Tbsp Red Velvet Color – Color Kitchen Foods – this recipe is specific to use natural colorant. The ingredients in this react with the vinegar for the red hue
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Powder
- 1 1/4 cups Gluten-Free Flour
- 1/2 cup Buttermilk, *
- 1/2 Tbsp White Vinegar, Distilled
- Cream Cheese Frosting
- 8 oz Cream Cheese, Full Fat
- 1/4 cup Plain Greek Yogurt
- 1/4 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Process
- Make your buttermilk by placing 1/2 tbsp white vinegar in a 1/2 cup measuring cup, and filling the rest with milk. Set aside
- Beat butter, egg, sugar, and vanilla together
- In a seperate bowl combine dry ingredients- cocoa powder, flour, red velvet color, and baking powder
- In a small bowl add an additional 1/2 tbsp vinegar to your buttermilk
- Slowly add dry mix and buttermilk to the egg mixture
- Combine until smooth
- Pour into 8-9 cupcake liners
- Bake at 350 for 15 minutes
- Allow to cool completely before icing and decorating with natural sprinkles
- For frosting whip ingredients together and refrigerate to stiffen up a bit. It’s very soft and delicious as is! Feel free to add 1 tbsp arrowroot starch or 1-2 tbsp powdered sugar to make it thicker if need be
I seriously can not get over the gorgeous color! You do need this particular naturally colored red velvet colorant for this recipe, as it has a chemical reaction with the vinegar to bring out the red.
I love ColorKitchenFoods brand for all natural colorants!
If you make these Dye-Free Red Velvet Cupcakes I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1/4 cup Butter Unsalted
- 3/4 cup Cane Sugar organic
- 1 whole Egg
- 1 tsp Pure Vanilla Extract
- 1 Tbsp Cacao Powder Raw
- 2 Tbsp Red Velvet Color – Color Kitchen Foods
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Powder
- 1 1/4 cups Gluten-Free Flour
- 1/2 cup Buttermilk *
- 1/2 Tbsp White Vinegar Distilled
Cream Cheese Frosting
- 8 oz Cream Cheese Full Fat
- 1/4 cup Plain Greek Yogurt
- 1/4 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Instructions
- Make your buttermilk by placing 1/2 tbsp white vinegar in a 1/2 cup measuring cup, and filling the rest with milk. Set aside
- Beat butter, egg, sugar, and vanilla together
- In a seperate bowl combine dry ingredients- cocoa powder, flour, red velvet color, and baking powder
- In a small bowl add an additional 1/2 tbsp vinegar to your buttermilk
- Slowly add dry mix and buttermilk to the egg mixture
- Combine until smooth
- Pour into 8-9 cupcake liners
- Bake at 350 for 15 minutes
- Allow to cool completely before icing and decorating with natural sprinkles
- For frosting whip ingredients together and refrigerate to stiffen up a bit. It’s very soft and delicious as is! Feel free to add 1 tbsp arrowroot starch or 1-2 tbsp powdered sugar to make it thicker if need be