Classic Red Velvet Cupcakes with ‘Cream Cheese’ Frosting

For this Allergic Living Kitchen Craft, we’ll be creating an allergy-friendly version of the classic dessert: red velvet cupcakes topped with a cream cheese frosting. Free from the Top 9 allergens and gluten, this recipe accommodates many dietary needs.

Known for its vibrant red hue and subtle cocoa flavor, red velvet is a must-have in your recipe collection. Whether you’re celebrating Christmas, Valentine’s Day, or the Fourth of July, these red velvet cupcakes are perfect for any occasion.

Want to take their appearance to the next level? These cupcakes will look stunning on their own. However, you can enhance them with decorative touches such as fresh fruit, unique cupcake liners, or festive toothpicks.

Red Velvet Frosting Tips

As different food allergy families have different needs, I’ve tested this recipe with and without dairy. Just make sure to use a margarine with a fat content of at least 79%. This higher fat content helps create a stiffer and more stable frosting.

Perhaps you live in a warm climate and have a hard time creating a frosting that doesn’t melt instantly? In addition to using a margarine with a high fat content, try adding a teaspoon or two of cornstarch. Then allow the frosting to sit in the refrigerator overnight.

Personally, I prefer to make my frosting (and sometimes the cupcakes too) the night before I need them. This saves time the day on the day you plan to serve them, and it helps with achieving a stiff and stable frosting.

For more allergy-friendly inspiration, be sure to continue following my Kitchen Craft series for Allergic Living! Don’t forget to follow and tag Allergic Living once you have created your own red velvet cupcakes. I love seeing everyone’s creations!

Red Velvet Cupcakes

Makes: approximately 18 cupcakes
Free of: top allergens and gluten

Ingredients for Red Velvet Cupcakes

Red Velvet Cupcakes

1 cup dairy-free milk beverage
1 tbsp lemon juice
1½ cups all-purpose gluten-free flour with xanthan gum, sifted
1 tbsp cornstarch
1 tbsp cocoa powder
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup sugar
¾ cup dairy-free sour cream (e.g. Violife)
1/3 cup canola oil
½ tbsp pure vanilla extract
1 tsp red gel food coloring (such as Americolor)

Cream Cheese Frosting

8 oz dairy-free cream cheese (e.g. Violife)
8 tbsp unsalted dairy-free, soy-free margarine (e.g. Violife or Earth Balance Sticks)
1 tsp vanilla extract
4 cups powdered sugar
1-2 tsp cornstarch (optional for added stiffness)

Tools

2 12-cup cupcake pans
Cupcake liners
Stand mixer or large mixing bowl
Hand mixer (optional)
Medium mixing bowl
Small mixing bowl or measuring cup
Sifter
Whisk
Spoon or medium-sized cookie scooper (approximately 2.6 tbsp)
Piping bag with tip

Instructions for Red Velvet Cupcakes

Before you start, take out the dairy-free cream cheese, margarine, and milk to allow the ingredients to reach room temperature.
Preheat oven to 350 degrees. Line your cupcake pans with liners.
To create dairy-free buttermilk, gently stir lemon juice into room temperature or slightly warmed dairy-free milk beverage in a small mixing bowl or measuring cup. Allow it to sit at least 5 minutes.
In a medium mixing bowl, whisk together the sifted flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
In a large stand mixer bowl or mixing bowl, combine the sugar, dairy-free sour cream, canola oil, vanilla extract, and red gel color. Mix until blended.
With mixer on a low setting, gradually add in the dry ingredients. Then add the dairy-free buttermilk mixture. Continue stirring on low until combined.
Use a medium-sized scooper or spoon to evenly fill each cupcake liner with batter until ¾ full.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.

‘Cream Cheese’ Frosting

Whip the softened cream cheese, margarine, and pure vanilla extract using a hand-held mixer until light and fluffy. Note: I prefer to use a hand-held mixer for frosting but a stand mixer can be used.
Slowly mix in powdered sugar.
To create a stiffer frosting, add in cornstarch and refrigerate overnight.

Cupcake Assembly

Crumble one red velvet cupcake in a small bowl, set aside.
Fill piping bag with frosting. Starting in the center, pipe in a circular motion, layering until you reach your desired height.
Optional: For an extra special touch, garnish by sprinkling red velvet crumbles over the frosting.

Related Recipes:
Kitchen Craft: Apple Pie Cupcakes with Cinnamon Cream ‘Cheese’ Frosting
Kitchen Craft: Allergy-Friendly Chocolate Chip-Pumpkin Cookies

Ashley Smith is the support group leader of NNMG Food Allergic Families of Los Angeles (https://nonutsmomsgroup.weebly.com/) and a member of FAACT's Diversity, Equity & Inclusion Advisory Board.