Healthy Gluten-Free Red Velvet Cupcakes

You’re not dreaming. You read the name of this recipe right: Healthy Red Velvet Cupcakes.

Healthy Red Velvet Cupcakes. I’ll give you a moment to let that sink in. With Valentines Day coming up, I love being able to “treat” myself without actually destroying my diet.

These Healthy Red Velvet Cupcakes are decadent, rich, and SO YUMMY.
With only 180 calories per cupcake (chocolate frosting included!), these healthy red velvet cupcakes have less than half the calories of typical red velvet cupcakes. They’re also made with all-natural ingredients and have some clever substitutions that make them more nutritious than most desserts.

These cupcakes are not only 2B Mindset and Ultimate Portion Control approved, but they will count as 1 Yellow and 1/2 Blue and 1 tsp in portion control.

Ingredients for the Cupcake

  • 1 (15-oz.) can beets, drained
  • 1⁄3 cup extra-virgin organic coconut oil
  • 1½ tsp. pure vanilla extract
  • 1 cup unsweetened almond milk
  • 1 Tbsp. fresh lemon juice
  • 2 large eggs
  • ½ cup coconut sugar
  • ½ tsp. sea salt (or Himalayan salt)
  • 1 Tbsp. unsweetened cocoa powder
  • 1½ cups gluten-free all-purpose flour
  • ½ cup almond flour
  • 1 Tbsp. baking powder, gluten-free

Ingredients for the Frosting

  • 5 Tbsp. coconut sugar
  • 1 tsp. cornstarch (preferably GMO-free)
  • 2 very ripe medium avocados
  • 1 Tbsp. + 1 tsp. fresh lemon juice
  • 1½ tsp. pure vanilla extract
  • ¼ cup unsweetened cocoa powder

Directions for the Cupcakes

  1. Preheat oven to 350º F.
  2. Line two muffin pans with eighteen muffin papers and lightly coat with spray. Set aside.
  3. Place beets, oil, extract, almond milk, lemon juice, eggs, sugar, salt, and cocoa powder in blender (or food processor); cover. Blend until smooth.
  4. With the blender running, add flour, almond flour, and baking powder. Blend until a smooth batter forms.
  5. Pour batter evenly into prepared muffin pans, filling each cup approx. ¾ full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean.
  7. Set cupcakes aside to cool while you prepare frosting

Directions for Frosting

  1. Place sugar and cornstarch in blender (or food processor); cover. Blend until powdered.
  2. Add avocados, lemon juice, extract, and cocoa powder; cover. Blend until smooth peaks form.
  3. Evenly spread frosting on cool cupcakes.

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