Preheat the oven to 170°C (338°F)

Mix and combine the white rice flour, tapioca flour, corn starch, brown rice flour, cocoa powder, xanthan gum, baking soda, and salt. Set the flour mixture aside.

Whisk and combine the buttermilk, vanilla extract, apple cider vinegar, and red food coloring. Set the buttermilk mixture aside.

Using a standalone mixer with the paddle attachment fitted or a handheld mixer, beat the unsalted butter and granulated sugar at medium-high speed until light and fluffy (2-3 minutes). Then, reduce the speed to low, add the eggs one at a time and beat until creamy. Now, add half of the flour mixture followed by the buttermilk mixture and beat until combined. Then add the remaining flour mixture and mix until combined.

Align a cupcake tin with cupcake liners and fill each cupcake liner ⅔ full.

Bake the gluten free red velvet cupcakes for 20-23 minutes or until a toothpick inserted at the center comes out clean. Allow the cupcakes to slightly cool in the cupcake tin for 5 minutes before transferring them to a cooling rack. Ensure that the cupcakes are at room temperature before decorating with cream cheese frosting.

Using a standalone mixer, with the paddle attachment fitted or handheld mixer, beat the cream cheese, unsalted butter, salt, and vanilla extract until light and fluffy (2-3 minutes). Then, reduce the speed to low, and slowly add the powdered sugar. Do not add the powdered sugar all at once, as it will cause a mess. Once all the powdered sugar is added, increase the speed to medium-high and beat the cream cheese frosting for 1 minute.