Ingredients for Red Velvet Oat Cupcakes

1 2/3 cups (200 g) certified gluten-free oat flour
1/4 cup (30 g) gluten-free whey-casein protein powder
2 tsp (8 g) gluten-free baking powder
1/4 tsp (1.5 g) fine salt
3 large eggs
3/4 cup (180 g) plain Greek yogurt
1/3 cup (80 ml) neutral oil
1/3 cup (105 g) maple syrup
1 tsp (5 ml) vanilla extract
2 tbsp (10 g) cocoa
1 tsp (5 ml) gluten-free red gel coloring, or as directed on package
3/4 cup (180 g) cream cheese, softened
1/4 cup (30 g) powdered sugar

How to Make Red Velvet Oat Cupcakes

Heat a conventional oven to 350°F (180°C). Prepare 12 lined muffin cups.
Whisk the oat flour, protein powder, baking powder and salt. In another bowl whisk eggs, yogurt, oil, maple syrup and vanilla. Combine just until even; rest 5 minutes.
Whisk cocoa into the dry mixture and coloring into the wet mixture. Divide batter evenly between cups, no more than three-quarters full.
Bake 18-24 minutes, until a skewer comes out without wet batter and the top springs back. Cool 15 minutes in the tin, then on a rack for at least 1 hour.
Beat cream cheese and powdered sugar until smooth. Spread over completely cooled cupcakes.

Cinema Finish

Use the listed topping for a clean finish. Slice chilled cakes and bars with a warm, dry knife; serve plated desserts on simple cream-colored ceramics. Additional garnishes in the illustrative image are optional and are not included in the recipe quantities.

Storage

Refrigerate covered for up to 3 days. Keep chilled until serving.

Recipe and image note

Editorially reviewed, not kitchen-tested. The image is an AI-generated styling illustration, not a photograph of a tested result. Use certified gluten-free oats and oat flour and check all ingredient labels; avoid cross-contact. US volume measures are approximate; metric weights govern. No verified nutrition values are supplied.

Source: Oat Indulgence, pages 40, 41

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