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Gluten Free Red Velvet Cupcakes with Goat Cheese Frosting

Soft, fluffy, decadent chocolate cupcakes! You can even sub in regular flour if you aren't gluten free and swap the goat cheese for cream cheese and it still works perfectly. You can also make this into a cake instead! Use a 9 in pan, or two for a double layer cake. Be sure to grease the pans with ghee or butter.

Course Dessert
Keyword cupcakes, gluten free, goat cheese, red velvet, red velvet cupcakes
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 21 cupcakes

Ingredients

Cupcake Ingredients

  • 1/2 Cup Ghee or Butter, room temperature
  • 2 tsp Vanilla Extract
  • 1 Cup Coconut Milk (Can sub Buttermilk)
  • 1 TBSP Lemon Juice (Omit if using Buttermilk)
  • 1 TBSP Vinegar
  • 2 Eggs, room temp
  • 3 TBSP Cocoa powder
  • 2 1/2 Cups Gluten Free 1 to 1 Flour (My favorites are King Arthur or Bob's Red Mill)
  • 1 1/2 Cups Granulated Sugar
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1/2 - 1 bottle Red Food Coloring **Optional. You have to use A LOT to really make it red. I used 1/2 one of those small bottles in cupcakes in the pictures
  • Sprinkles, optional

Goat Cheese Frosting

  • 10.5 oz Goat Cheese log, room temperature
  • 1/2 Cup Ghee or Butter, room temperature
  • 3 tsp Vanilla Extract
  • 1 pinch Sea Salt
  • 1 Cup Powdered Sugar

Instructions

Cupcake Instructions

  1. Preheat oven to 350. Place cupcake liners in muffin pans. This recipe will make 18-21 cupcakes depending on the size of your cupcake liners.

  2. Add the 1 TBSP lemon juice to the cup of coconut milk -this makes coconut milk buttermilk. This can be subbed with regular buttermilk. Set aside.

  3. In a stand mixer with the paddle attachment, or bowl with hand mixer, cream your room temperature ghee/butter at a medium speed. Add in sugar and continue to mix on medium until combined.

  4. Add eggs in one at a time and beat, then add vanilla extract.

  5. Sift cocoa powder into the butter/sugar mixture. Set aside.

  6. Mix the 1 TBSP vinegar and food coloring if using into the buttermilk. It may curdle a bit, this is fine!

  7. In your other mixing bowl sift the flour. Then, mix in the salt and baking soda.

  8. Add 1/2 of the dry ingredients and 1/2 of the buttermilk mixture and mix on medium speed until well combined. Repeat with remaining dry ingredients and buttermilk.

  9. Using a scooper, spatula or spoon fill cupcake liners 3/4 of the way full. They will expand!

  10. Bake for 20-25 minutes at 350 or until a toothpick inserted into the middle comes out clean.

  11. Allow cupcakes to cool COMPLETELY before frosting. This will take 1-2 hours at room temperature. To cool them quicker, put them in the fridge.

Goat Cheese Frosting

  1. Using a stand mixer with paddle attachment or hand mixer beat room temp ghee and goat cheese together until creamy.

  2. Add vanilla, salt and 1/2 of the powdered sugar and beat until well mixed in. Repeat with remaining powdered sugar until it becomes fluffy.

  3. Use a frosting bag with tip, a Ziploc with the corner cut off, a spatula, or knife to frost the cupcakes. Use some fun sprinkles too if you want!