Gluten Free Red Velvet Valentine Cupcakes
 
Prep time
Cook time
Total time
 
Gluten free red velvet cupcakes filled with chocolate ganache and topped with a smooth cream cheese frosting.
Author:
Recipe type: Dessert
Serves: 18
Ingredients
  • For the Cake:
  • 1½ sticks butter, room temperature
  • 1⅔ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • ¾ cup nonfat Greek yogurt
  • ¼ cup milk
  • ½ cup potato starch
  • ½ cup gluten free oat flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup coconut flour
  • ¼ cup white rice flour
  • 2 tablespoons tapioca starch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon plus ⅛ teaspoon xanthan gum
  • ¾ teaspoon salt
  • For Chocolate Ganache:
  • ¼ cup heavy whipping cream
  • ¾ cup milk chocolate chips
  • For Cream Cheese Frosting:
  • 8 oz. package cream cheese, softened
  • 4 tablespoons butter, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon lemon juice
  • pinch of salt
  • 3 tablespoons heavy whipping cream
Directions
  1. Preheat oven to 350 degrees and line cupcake tins with paper liners. Set aside.
  2. In a large mixing bowl begin making cupcake batter by creaming together butter and sugar until light and fluffy (about 5 mins). Add eggs in one at a time and beat for 30 seconds after each addition. Add vanilla and food coloring and beat until combined. In a separate smaller bowl, mix together milk and Greek yogurt until smooth. Set aside.
  3. In a medium sized mixing bowl, sift together potato starch, oat flour, cocoa powder, coconut flour, white rice flour, tapioca starch, baking powder, baking soda, xanthan gum, and salt. Whisk until dry mix is thoroughly blended.
  4. Add half of dry mix to butter mixture. Beat on low until combined. Add milk/yogurt mixture and beat on low until combined. Add remaining dry mixture and beat until well blended.
  5. Fill cupcake liners ⅔ way full and bake at 350 degrees for 20-22 minutes or until tops bounce back at touch of a finger and toothpick inserted into center comes out clean. Remove cool pan on cooling rack for 5 mins. Remove cupcakes and continue cooling directly on rack until completely cool.
  6. Using an apple corer, remove middles of cupcakes, ⅔ of the way down. Or cut little cones out of the tops of the cupcakes.
  7. Make ganache filling by heating ¼ cup heavy whipping cream in microwave for 30 seconds. Dump in chocolate chips. Allow to sit for one minute and stir until mixture is smooth. You may need to heat for an additional 10-15 seconds in the microwave. Fill centers of cupcakes with ganache.
  8. Make cream cheese frosting by beating cream cheese and butter together until smooth. Add 2 cups of the powdered sugar. Beat until smooth. Add lemon juice, pinch of salt, and heavy whipping cream. Beat until smooth. Add additional 2 cups of powdered sugar. Beat until light and fluffy. Add more cream to thin or more sugar to thicken.
  9. Frost cupcakes and decorate as desired. Store extra cupcakes in airtight container for up to 3 days in fridge or up to 2 months in freezer. Serve at room temperature.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-red-velvet-valentine-cupcakes/