Healthier Red Velvet Cupcakes
Servings Prep Time
10people 10minutes
Cook Time
Servings Prep Time
10people 10minutes
Cook Time
  • cups white spelt flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon unsweetened cocoa powdernot Dutch-processed
  • ½ cup natural cane sugar
  • ½ cup melted coconut oilor safflower oil
  • 2 eggsroom temperature
  • ¾ cup buttermilkroom temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 3 teaspoons natural red food coloring
  • Agave Cream-Cheese Frosting
  • 8 ounces Neufchâtel (reduced-fat) cream cheeseroom temperature
  • 3 tablespoons plus 1 teaspoon agave nectar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  1. Preheat oven to 350°. Line a muffin tin with 8–10 cupcake liners or coat with cooking spray.
  2. Place flour, baking powder, and salt in a medium bowl. Sift cocoa powder into bowl. Whisk until well blended.
  3. Place sugar, oil, and eggs in a large bowl. Whisk until smooth. Add buttermilk, vanilla, lemon juice, and food coloring. Whisk lightly until combined.
  4. Add dry ingredients to wet ingredients and stir just until mixture comes together. Be sure you don’t overmix.
  5. Gently spoon batter into muffin cups. Bake 10 minutes and test with a toothpick. If it doesn’t come out clean, turn pans and bake another 3–5 minutes, until a toothpick comes out clean. Cool on rack for 2 minutes. Remove from pan and cool completely before frosting. (Or store in an airtight container until ready to frost. Do not refrigerate, which dries them out.)
  6. Beat cream cheese, agave, and vanilla together. Sift cornstarch over mixture and blend until smooth. Frost cupcakes just before serving.
Recipe Notes
Nutrition Facts
Healthier Red Velvet Cupcakes
Amount Per Serving
Calories 352 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg 5%
Sodium 258mg 11%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 352 cal, 18g fat (2g mono, 1g poly, 15g sat), 16mg chol, 6g protein, 40g carb, 4g fiber, 258mg sodium