Lightened-Up Red Velvet Cupcakes

A healthier version of the classic red velvet.

Whhaadddup my party people?! Happy Friday! Woot Woot 💃🏻 How we doing? It’s almost Easter, the weather has been fantastic (besides today) and I couldn’t be in a better mood! I love every holiday, including this one. My family is going to my grandparents place in Harlan, Iowa. I’m really excited because Nick is coming with me and we have spent like zero holidays together. That’s what we get for both being stubborn and not wanting to miss our own family’s gatherings lol. That’ll have to change soon.

I asked my mom if she was going to get me an Easter basket this year 😏. She looked at me and laughed. At least I tried. No worries though, I already bought myself a little bag of Justin’s PB cups 😋 and I’ll probably down the whole thing this weekend. Which brings me to my next question. Are you 1.) the type of person that downs all the treats in the house in one (or two) days oorrrrr 2.) slowly munch on the goodies throughout the week? I’m definitely the latter. I don’t know why, but I would much rather ruin one day of eating then have a treat every day of the week. Experts say that’s not the right logic, but I can’t help it.

Nick keeps joking that I’m running a health and wellness blog and he’s getting fat from it. 😂 I will say I had to make this recipe twice before it got up on the blog, so we had like 48 cupcakes in a weeks time. Luckily my coworkers down any and all food brought to the office, so I was able to get rid of the second batch.

Anywhoooo let’s get to the main event. Lightened-Up Red Velvet Cupcakes. So I say they are lightened up because I wouldn’t necessarily call them “healthy.” I tried making them refined sugar-free, but I couldn’t get the frosting right, so I said screw it and made it with confectioners (powdered) sugar. And you know what? That’s okay, because it’s all about balance! The cupcake is made with healthier alternatives, and the frosting is a little bit less healthy. It’s dessert. It’s supposed to be a little naughty 😉 (also I know this goes past my 10-ingredient limit, but I wanted to bring you the recipe anyway!)

Let’s talk about the substitutions.

Cupcake

• flour – I used gluten free flour (I made these with Domata’s gluten free recipe ready flour, you could also try almond flour.)
• unsweetened cocoa powder – I used cacao powder (note the difference)
• butter – I used unsweetened applesauce
• sugar – I used half maple syrup and half coconut sugar
• sour cream – I used plain Greek yogurt
• milk – I used almond milk
• red food coloring – I used red food coloring, but if you wanted to use a healthier option, try Minimalist Baker’s beet juice recipe!

Frosting

• cream cheese – I used greek cream cheese
• butter – I used Earth Balance Butter
• powdered Sugar – I used Wholesome’s organic confectioners sugar

This makes at least 12 cupcakes, maybe even a couple extra. You can either spoon on the frosting or cut the corner off a big baggie and design it how you want! I’m by no means a professional decorator, but I was quite impressed with how they turned out.

These cupcakes would be the perfect sweet treat for Easter. You could even color them differently. Let me know if you try them and what you think!

(p.s. – has any tried meditation yet?)

Lightened-Up Red Velvet Cupcakes

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: Katie Goetz

Recipe type: Dessert

Serves: 12

Ingredients

Cupcake

• • ¼ cup gluten free flour
• • ¼ cup coconut sugar
• • ¼ cup cocao powder
• • 1 teaspoon baking soda
• • ½ teaspoon salt
• • ½ cup unsweetened applesauce
• • 6 tablespoons maple syrup
• • 2 large eggs
• • ½ cup plain greek yogurt
• • ¼ cup almond milk
• • 1 teaspoon pure vanilla extract
• • 1 oz red food coloring

Frosting

• • 1 package (8 oz) greek cream cheese
• • ¼ cup butter (I used Earth Balance)
• • 1 teaspoon pure vanilla extract
• • 2 cups powdered sugar

Instructions

Cupcake

1. Preheat oven to 350 degrees and line muffin tin with foil or parchment paper baking cups.
2. In a medium bowl, combine and mix dry ingredients: ¼ cup gluten free flour, ¼ cup coconut sugar, ¼ cup cocao powder, 1 teaspoon baking soda and ½ teaspoon salt.
3. In a large bowl, combine and beat with electric mixer: ½ cup unsweetened applesauce, 6 tablespoons maple syrup, 2 large eggs, ½ cup plain greek yogurt and ¼ cup almond milk. (leave out the red food coloring.)
4. Slowly beat in dry ingredients on low (about 1-2 minutes).
5. Add in 1 oz red food coloring and blend again for 30 seconds.
6. Using ¼ cup, scoop out batter into lined muffin cups.
7. Bake for 20 minutes and let cool on rack.

Frosting

1. While cupcakes are baking, in a medium bowl, combine and beat 1 package (8 oz) greek cream cheese, ¼ cup butter (I used Earth Balance) and 1 teaspoon pure vanilla extract. Slowly beat in powdered sugar.
2. Frost cooled cupcakes and enjoy!

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