Guilt-Free Red Velvet Cupcakes

Guilt-Free Red Velvet Cupcakes


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Enjoy the richness of the classic chocolate cupcake and velvety cream cheese frosting without the added guilt of excess calories.

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Time needed

40 min preparation + 13 min cooking

Serving Size / Yield

5 servings


  • For the Cupcakes:
  • 1/2 cup almond flour
  • 3 tbsp cocoa powder
  • 1/4 salt
  • 1/4 baking soda
  • 1/2 raw coconut sugar
  • 1/4 unsalted butter
  • 1 1/2 tsp vanilla
  • 1/4 beet juice
  • 2 tbsp. water
  • 1/4 cup chocolate chips
  • For the Frosting:
  • 1/4 cup unsalted butter, softened
  • 4 oz. low fat cream cheese
  • 2 cups confectioner's sugar
  • 1 tsp. vanilla extract

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Preheat the oven for 350 degrees. Line a muffin tin with 6 cupcake liners. In a large bowl, combine almond flour, cocoa powder, salt, baking soda, sugar, and chocolate chips together. In another bowl beat butter, vanilla, beet juice, and water together until smooth. Fold in dry ingredients with wet ingredients until just combined. Pour batter immediately into prepared cup cake liners to 2/3 full. Bake for 12-14 minutes. Allow to cool for 10 minutes before removing from muffin tin to cool further. In a large bowl, beat together butter and cream cheese until completely blended. Add in vanilla and mix thoroughly. Slowly mix in confectioner's sugar one cup at a time until no lumps remaining. Refrigerate or use at room temperature. Frost cupcakes after cakes are completely cool to touch.

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