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.

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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