Ingredients
Units
Scale
Cupcakes
- 2 1/2 cups Rice Flour or Gluten-Free Blend (Using almond flour or a blend may resultin a darker color, while rice flour tends to yield a more vibrant red color.)
- 2 tablespoons Baking Soda
- 1 1/2 tablespoons Cocoa Powder
- 1 teaspoon Salt
- 1 1/2 cups Granulated Sugar
- 1 cup Vegetable Oil
- 2 Eggs
- 1 cup Buttermilk
- 2 teaspoons Red Food Coloring
Cream Cheese Frosting
- 100 grams Butter
- 100 grams Powdered Sugar
- 200 grams Cream Cheese
- Pink Food Coloring (optional)
Decoration
- Sprinkles (optional)
Instructions
Cupcakes
- Preheat the oven to 350°F (180°C) and line a cupcake pan with paper liners.
- In a large bowl, whisk together the wet ingredients (vegetable oil, buttermilk, eggs) and sugar until well combined.
- Add the cocoa powder and red food coloring to the wet mixture and beat until smooth. If you want to adjust the color, this is the time to do it because we don’t want to overmix the batter later.
- Sift in the remaining dry ingredients: flour, baking soda, and baking powder. Mix until smooth but make sure not to overmix.
- Fill cupcake liners about ⅔ full with the batter.
- Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
- In a bowl, beat the butter and powdered sugar together for a few minutes until smooth. Start with low speed and increase the speed until it reaches a smooth texture. About 3 minutes.
- Add the cold cream cheese and continue beating until smooth and fluffy. For about 4 minutes on medium speed.
- Optionally, add pink food coloring to a portion of the frosting for a two-tone effect. Refrigerate the frosting until ready to use.
Assembly
- Once the cupcakes are completely cooled, decorate with the prepared cream cheese frosting and decorate with sprinkles if using.
Notes
- Using almond flour or a blend may result in a darker color, while rice flour tends to yield a more vibrant red color.
- Ensure all ingredients are at room temperature for best results except for the cream cheese.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes until it curdles.
- Ensure the cream cheese is cold when adding it to the frosting for the best consistency.
- Double-check all ingredients to ensure they are free from gluten and other allergens that you or your guests may need to avoid.
- Prep Time: 20 minutes
