Red Velvet Cream Cheese Cupcakes!

First of all, I would like to apologize for the lack of posts in the last couple of months. In my defense, I was in Africa for a month, and we just moved to a new locale. That being said, I hope you readers are still out there and ready for a gluten-free cupcake recipe that will totally rock your world!

I love cupcakes. They are the perfect size to satisfy a sweet tooth but help you not go overboard (unless of course you have no one with whom to share your batch - then they are just dangerous!). But, when I went gluten free, baked goods, especially those with a lot of sugar because of Evan's diet, seemed to be a thing of the past.

That is, until I found this recipe on Pinterest.

Like I said, I love cupcakes, and red velvet cupcakes, well let's just say that I would ditch a chocolate cupcake for red velvet any day. And the ones in this recipe had a CREAM CHEESE FILLING!! As my mouth started producing an inordinate amount of saliva, I had to make some, and I had to figure out how I could make them gluten free so that Evan could revel in the red velvet glory with me.

These are the cupcakes created by this glorious recipe:

Do you see how amazing?? How pretty?? Trust me, you need to try them, and don't worry about the fact that red velvet cupcakes are typically slated for Valentine's Day. These should be made and eaten NOW.

Enjoy, my friends! Enjoy.

Red Velvet Cream Cheese Cupcakes

Ingredients

Filling:

4 ounces cream cheese, softened
2 tablespoons honey
1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
1/4 teaspoon vanilla

Batter:

1 cup plus 2 tablespoons white rice flour
2 teaspoons unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 plus 1/8 teaspoon salt
1/2 cup canola oil
2/3 cup honey
1 teaspoon vinegar (I used apple cider vinegar because we didn't have any white vinegar, and it was just fine)
1 large egg
1 tablespoon red food coloring
3/4 teaspoons vanilla
3 tablespoons sour cream

Directions: 
  

1. Preheat oven to 350 degrees Fahrenheit and line eight muffin tin cups with baking cups.
2.  Prepare your filling - Mix the softened cream cheese and honey together, and then add the egg and vanilla and set aside. Because of the viscosity of the honey, I found it was best to warm the cream cheese prior to use.
3. In a mixing bowl, combine the white rice flour, cocoa powder, baking soda and salt.
4. In another bowl, combine the oil, sugar, vinegar, red food coloring, sour cream and vanilla. Once this is thoroughly mixed, slowly add it to the flour mixture until they are just mixed together.
5. Fill each baking cup about one third of the way with the batter. Spoon the filling over the batter so that each cup gets an approximately equal share of the filling.
6. Spoon the remainder of the batter over the cupcakes to form a bulls-eye pattern.
7. Bake for 20 to 23 minutes.
8. Eat and enjoy!