Red Velvet Cupcakes with Sugar-Free Cream Cheese Frosting <<< Back

Red Velvet Cupcake:

1 1/4 cups whole wheat pastry flour (or all-purpose flour)

1/4 cup coconut sugar

2 Tablespoons natural cocoa powder (not dutch processed)

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 cup steamed (but cooled) beets (about 2-3 large beets), pureéd until smooth

½ cup agave syrup

1/3 cup coconut oil, melted at room temperature

2 T lemon juice

1 tsp vanilla extract

1 tsp chocolate extract

Sugar-Free Vanilla Cream Cheese Frosting

2/3 cup vegan cream cheese (non-hydrogenated)

1 T agave syrup

1 tsp lemon juice

1 tsp vanilla extract

1-2 stevia packets (about ½ – 1 tsp powdered stevia)


Red Velvet Cupcake:

Preheat your oven to 350 degrees and line a 12-muffin tin with liners. In a large bowl, whisk together the dry ingredients. Set aside. In the bowl of a food processor, process the beet pureé, agave syrup, coconut oil, lemon juice, and vanilla and chocolate extracts. Process until completely smooth. Add the wet mixture to the dry ingredients and mix until just combined. Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before applying the cream cheese frosting. If you want to have the crumbles on top of your frosting, reserve one cupcake and do not apply frosting to it. Instead, crumble it up into a bowl, and once you are done frosting the other cupcakes, sprinkle the crumbs on top. Enjoy!

Sugar-Free Vanilla Cream Cheese Frosting

Combine all ingredients in a medium bowl. Use a hand mixer to fully combine. Mix until smooth. If using a pastry bag, pour the frosting into the bag, apply the tip of choice, and place in the refrigerator to chill. You can also use a large sealable plastic bag, and clip one corner, in place of a pastry bag. Whatever you choose, use your bag to squeeze frosting out onto each of the cupcakes. Alternatively, you can just use a rubber spatula or frosting spreader to apply the frosting. Just chill the frosting until ready to use.

Yield: 12 Cupcakes