Name: Gluten-Free Red Velvet Cupcakes
Total time: 2 h
Ingredients: 6 ounces (170 grams/1⅓ cups) recipe; 3/4 ounce (21 grams/1/4 cup) unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 1/8 teaspoon baking soda; 8¾ ounces (248 grams/1¼ cups) sugar; 2/3 cup sour cream; 6 tablespoons vegetable oil; 2 large eggs; 1 tablespoon red food coloring; 1½ teaspoons vanilla extract; 2 cups cream cheese frosting

Why This Recipe Works

We achieved a moister, more tender crumb for this gluten-free version of red velvet cupcakes with oil instead of butter, especially when we used rich sour cream as the dairy element. The vinegar in the classic recipe didn’t work the same way in the gluten-free version, especially with sour cream in the mix instead of buttermilk. We eventually discovered we could make these cupcakes without it. The combination of baking powder and baking soda used in traditional recipes was key, as was adding a little xanthan gum to keep these little cakes from crumbling when you eat them. For a cupcake with more chocolate flavor, we bumped up the cocoa powder from the usual tablespoon or two to a full 1/4 cup.

Before You Begin

Once frosted, serve the cupcakes within a few hours. Not all brands of cocoa are processed in a gluten-free facility; make sure to read the label. Do not omit the xanthan gum; it is crucial to the structure of the cupcakes.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners. Whisk flour blend, cocoa, baking powder, salt, xanthan gum, and baking soda together in bowl.

In large bowl, whisk sugar, sour cream, oil, eggs, food coloring, and vanilla together until combined. Whisk in flour blend mixture until batter is thoroughly combined and smooth.

Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until toothpick inserted into center of cupcakes comes out clean, 18 to 20 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack for 10 minutes. Remove cupcakes from tin and let cool completely, about 1 hour. (Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.)

Spread or pipe frosting over top of cupcakes and serve.