Easy Gluten Free Red Velvet Cupcakes

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (15 ounce) box betty crocker gluten free yellow cake mix
• 1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (jello brand is gluten free) or 1 (3 1/2 ounce) package pie filling (jello brand is gluten free)
• 1/2 cup butter, softened (no substitues!)
• 8 ounces sour cream
• 3 eggs
• 2/3 cup milk
• 2 tablespoons red food coloring (mccormicks and tones are gf)
• 8 ounces cold cream cheese (philadelphia is gluten-free)
• 5 tablespoons softened butter
• 2 teaspoons pure vanilla extract
• 3 cups powdered sugar
• 1 pinch salt

Recipe

• 1 preheat oven to 350°f.
• 2 combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (the remaining ingredients are for the frosting!).
• 3 once combined, spoon the mixture into muffin pans lined with cupcake liners. bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
• 4 let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
• 5 for the frosting:.
• 6 beat the cream cheese, butter, and vanilla until combined (but do not whip). add salt.
• 7 gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
• 8 these cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting!