Gluten-Free Red Velvet Cupcakes


2 ½ cups Premium Gold® Gluten Free Flour 
½ cup gluten-free cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
¾ cup milk
1 oz. red food color
½ tsp. salt
2 tsp. vanilla
Vanilla Cream Cheese Frosting

Preheat oven to 350 degrees F. Prepare two muffin pans with paper liners.

In a large bowl, mix together flour, cocoa powder, baking soda, salt and set aside.

In a medium bowl, beat together the butter and sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time. Mix in sour cream, milk and vanilla. Add food coloring and mix until well blended. Gradually work in flour mixture on low speed.

Fill muffin cups 2/3 full with batter.

Bake 20-25 minutes. Cool in pans 5 minutes. Remove from pans and cool completely on wire rack. Top with frosting.

Vanilla Cream Cheese Frosting
1 package (8oz.) softened cream cheese
4 Tbsp. softened butter
2 Tbsp sour cream
2 tsp. pure vanilla extract
1 box (16oz.) confectioners’ sugar

In a large bowl, beat together the butter, cream cheese and sour cream with an electric mixer. With the mixer on low speed, add the powdered sugar one cup at a time until smooth and creamy. Beat in the vanilla extract.