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titled image - Gluten-Free Pink Velvet Cupcakes with Real Strawberry Buttercream Frosting baked in Valentine's Day cupcake wrappers
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Gluten-Free Pink Velvet Cupcakes with Real Strawberry Buttercream Frosting

A gluten-free cupcake perfect for Valentine's Day or to make any day a happier one. Light, moist Pink Velvet cupcakes topped with real strawberry buttercream frosting that can't be beat. Chocolate meets strawberry in authentic flavors you'll love.
Course Dessert
Cuisine American
Keyword pink velvet cupcakes, strawberry buttercream frosting
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 16 cupcakes
Calories 379kcal
Author Toni Dash

Ingredients

  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 ¼ cups All Purpose Flour, regular or gluten-free measure-for-measure flour blend (I used King Arthur’s Gluten-Free Blend)
  • ¼ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 1/3 Unsweetened Dutch-process Cocoa Powder
  • 1/2 cup Buttermilk , shaken
  • ½ cup Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • ¾ cups Granulated Sugar
  • Pink Food Coloring (I used Wilton’s ‘Rose’)
  • 1 batch Strawberry Frosting

Instructions

  • Preheat oven to 350 degrees. Line muffin tins with double cupcake liners. PRO TIP: using 2 liners allows the outer liner to look new and the inner liner to absorb any fats from the baking.
  • Melt the chocolate chips in the microwave or stove top in a double boiler following the package directions. For the microwave: use a microwave safe bowl and heat for 1 minute at 50% power, stir vigorously and repeat in 10 seconds intervals until melted and silky smooth.
  • In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, cocoa powder. Stir to fully combine.
  • In a separate bowl or large liquid measuring cup combine the shaken buttermilk and oil.
  • In the bowl of a mixer lightly beat together the eggs and vanilla extract. Add the sugar and beat to combine.
  • Spoon the melted chocolate into the mixing bowl with the eggs along with some of the flour. Running the mixer on medium speed, allow the mixture to combine. Slowly pour some of the buttermilk-oil mixture into the mixing bowl allowing it to incorporate.
  • Slowly pour some of the buttermilk-oil mixture into the mixing bowl allowing it to incorporate.
  • Continue to alternate the remaining flour and buttermilk-oil, ending with flour. Add the pink food coloring to create a deep pink tone. Mix until just combined; DO NOT OVERMIX.
  • Fill the cupcake liners 2/3 full and smooth the top of the batter. Bake for 13-17 minutes, until toothpick comes out clean.
  • Allow to cool in the muffin tin for 10 minutes, then remove from the muffin tin and place on a cooling rack until fully cooled before frosting.
  • Frosting can be spread onto the cooled cupcakes or chilled for 5-10 minutes and then piped onto the cupcakes using a decorating tip and piping bag.

Notes

Frosting recipe adapted from Allrecipes.

Nutrition

Calories: 379kcal | Carbohydrates: 45g | Protein: 2g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 128mg | Potassium: 104mg | Fiber: 1g | Sugar: 34g | Vitamin A: 395IU | Vitamin C: 1.2mg | Calcium: 28mg | Iron: 0.9mg