Pink Velvet Gluten Free Cupcakes

Who doesn't love a good cupcake?  They're like your own personal handheld cake that you can dive right into.  No plate or fork required.


Even better is the fact that cupcakes bake and cool more quickly than cakes, so enjoyment of the miniature sweet is right around the corner.  Gratification is more instantaneous.

I always enjoy making each child or grandchild's favorite cake for their birthdays and often I end up making the cupcake version of said cake as they're the cutest and look to special on a tiered stand, decorated whimsically and are easily transported in a firm paper cupcake box or one of those sturdy cupcake travel containers.

My youngest daughter, Alana, loves red velvet cake.  She also happens to be gluten free so I try to take that into consideration when making things for her.  I experimented until I came up with the perfect gluten free red velvet cake but still didn't want to use red dye number 2, 3 or any number for that matter so substituted pitaya powder, which is the brightly fuchsia colored powder of freeze dried dragon fruit. 

HERE'S THE SECRET INGREDIENT. YOU CAN CERTAIN;Y MAKE THESE WITHOUT. YOU JUST WON'T HAVE THE COLOR. YOU CAN ALSO USE FOOD COLORING IF YOU'RE NOT OPPOSED.

I like to use pitaya powder when I want something naturally colored pink. It's a wonderfully playful  addition in drinks and smoothies and gives a slight rose hue to the chocolatey cupcakes, but a vibrant pink color to the frosting.  Obviously the more you use, the brighter it will be.  Pitaya powder is gorgeously bright and the taste is a bit tangy and tart, but will not overwhelm either the cake or the frosting.  You can find it on our SHOP page.

LOOK HOW BEAUTIFUL THIS FROSTING IS WITH THE ADDITION OF PITAYA POWDER

As well as being gluten free you can also make this dairy free.  I do use a vegan cream cheese in the icing and prefer the Miyoko's brand, but you can very easily use plant butter to replace the regular butter and the buttermilk can be replaced with a dairy free unsweetened probiotic drink like one made by Califia Farms.  I've also added a bit of lemon juice to almond milk to get the same tang and slightly curdled effect.  The buttermilk gives a beautifully tender crumb and texture to these cupcakes, but then dairy free options will do the same.

MY MOUTH IW WATERING AS I RECALL THESE CUPCAKES. I'M READY FOR SOME MORE!

I served these up at Alana's birthday party and they were enjoyed by both the gluten free, dairy free crowd as well as the "I can eat anything without repercussion" crowd.  Although I intended to launch this recipe in time for her October birthday, as you can see we're a bit on the backside of that and approaching Valentine's Day so I thought this was a second ideal opportunity to share as they're the perfect "will you be my Valentine?" offering.


You could you not say yes to this cute, chocolately, whimsical gluten free bundle of love?

Gluten Free Pink Velvet Cupcakes
Makes 1 dozen


1 cup gluten free flour (cup for cup ratio, like King Arthur)
2 tablespoons cocoa powder (orraw cacao powder)
1 tablespoon pitaya powder (freeze dried dragonfruit powder), available on our SHOP page
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt (I use sea salt)
1/2 cup sugar (I use natural cane sugar)
1/2 cup neutral oil, like grapeseed oil
1 egg
1/2 cup buttermilk
1/4 cup hot coffee, cooled slightly
1 teaspoon apple cider vinegar
1 teaspoon vanilla (I use vanilla paste, available on our SHOP page)




Pink Cream Cheese Frosting 


4 ounces regular or vegan (dairy free like Miyoko's or Kite Hill) cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla powder, or vanilla/vanilla paste
2 cups powdered sugar, sifted to remove any clumps
1 teaspoon pitaya powder (freeze dried dragonfruit powder), available on our SHOP page
​1/4 teaspoon sea salt
2-5  tablespoons almond milk, such as Califia Farms or regular milk to make a perfectly spreadable consistency.


Optional sprinkles, edible glitter or gold flake for decorating 


Preheat oven to 350 degrees 
Line a cupcake tin with paper liners.


Combine in alarge mixing bowl the flour, cocoa powder, 1 tablespoon pitaya powder, baking soda, baking powder and salt and whisk together until well combined and there are no clumps.


In another smaller bowl or measuring pitcher combine the sugar, oil, egg, buttermilk, coffee, apple cider vinegar, salt and vanilla.  Whisk until well combined, then stir into the dry mixture until throughly mixed together.


Spoon the batter into the cupcake paper lined cupcake tin about 3/4 of the way to the top. 
Bake at 350 for 15-20 minutes or until a toothpick inserted into the middle come out clean. 
​Let cool completely.


While the cupcakes bake, make the frosting.


In a large bowl with an electric stand or hand mixer whip the cream cheese, butter and vanilla until smooth.  Add the powder sugar, salt and pitaya powder and very slowly beat in, adding the almond milk 1 tablespoon at a time until the icing is the perfect spreading or piping consistency.

The amount of milk needed will depend on the moisture content of your butter and cream cheese.  If it's too stiff add a bit more milk.  If it's too runny, add some additional powdered sugar.


Pipe or spread the frosting over the cooled cupcakes and decorate as you like.

Pyrex Mixing bowls                            KitchenAid Stand Mixer                          Hamilton Beach Hand Mixer