Skinny Red Velvet Cupcakes with Cream Cheese Frosting

Who says fit girls can't have cupcakes? These clean Red Velvet Cupcakes take the guilt out of indulging.
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Ready in 45 minutes, plus overnight refrigeration • Makes 24 mini cupcakes


Red Velvet Cupcakes

  • 1 1/4 cups whole wheat pastry flour
  • 1/4 cup Sucanat, finely ground
  • 3 tbsp raw cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp coarse sea salt
  • 1 cup beets, steamed and cooled
  • 1/2 tsp vanilla-flavored liquid stevia (try: SweetLeaf Liquid Stevia Sweet Drops in Vanilla Crème)
  • 2 tbsp raw honey
  • 1/3 cup coconut butter
  • 1 whole egg
  • 2 egg whites
  • 10 drops natural red food coloring liquid
  • 1 cup Greek yogurt + 1 tbsp lemon juice (combine and set aside to curdle)
  • 1 tsp natural vanilla extract
  • 1 tsp natural chocolate extract
  • Nonstick cooking spray

Cream Cheese Frosting

  • 1 tbsp light coconut cream
  • 2/3 cup fat-free cream cheese
  • 1 tsp natural vanilla extract
  • 1/4 tsp vanilla-flavored liquid stevia
  • 1 tbsp raw honey
  • Seeds of 1 vanilla bean (optional)


  1. To make coconut cream, refrigerate coconut milk overnight, then scoop cream off the top when separated.
  2. Preheat oven to 350 FF. Spray a mini muffin tray with nonstick cooking spray.
  3. To make cupcakes, combine all dry ingredients in a large bowl and set aside.
  4. Puree beets and all wet ingredients in a food processor.
  5. Combine wet and dry mixtures. Stir gently to combine.
  6. Spoon batter into mini muffin cups and bake 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. While cupcakes cool, combine frosting ingredients and spoon into a piping bag. Refrigerate until cupcakes are ready to frost.
  8. Once cool, frost cupcakes and serve the same day they are baked.

Nutrients per serving (1 cupcake): Calories: 70, Total Fats: 3 g, Saturated Fat: 2.5 g, Trans Fat: 0 g, Cholesterol: 10 mg, Sodium: 75 mg, Dietary Fiber: 2 g, Total Carbohydrates: 12 g, Sugars: 5 g, Protein: 4 g, Iron: 0 mg

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