Step 1

Preheat the oven to 350F. Line 12-count muffin pan with cupcake liners. Lightly grease the liners with cooking spray.

Step 2

In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder and salt.

Step 3

In the bowl of a stand mixer, add the eggs and sugar. Whip on medium-high speed for 3 minutes, until light and fluffy. With the mixer running on low, slowly drizzle in the oil. (You want to do this slowly so you don't loose the air that you've mixed in.) Mix in the red food coloring, vanilla and lemon juice.

Step 4

With the mixer on low, add ⅓ of the dry ingredients. Mix until incorporated. Add the sour cream and mix to combine. Add another ⅓ of the dry ingredients and continue to mix. Add ½ of the milk followed by the last ⅓ of the dry ingredients. Add the remaining milk and stir until totally combined. (You want to add the dry ingredients alternately with liquid ingredients so the flour absorbs into the batter.)

Step 5

Pour the batter into each cup to fill ¾ of the way up. Bake for 22-25 minutes, until a toothpick inserted into the center of each cupcake comes out clean.

Step 6

Let the cupcakes cool for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.

Step 7

Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the powdered sugar and vanilla.

Step 8

Beat on low then switch to high for about three minutes or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.

Step 9

Transfer buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake.