The Best Healthy Red Velvet Cupcakes

These are the best healthy red velvet cupcakes! They're super tender, full of flavor, and topped with a light cream cheese frosting. Plus, they are so much better for you than traditional recipes.

Mmmm, red velvet! What is red velvet?

Is it vanilla? Is it chocolate?

Actually, it's a little of both!

These red velvet cupcakes are full of vanilla flavor, with a hint of chocolate and a bit of tang from the buttermilk. They're super tender and moist. Trust me on this one.

You need these cupcakes!

And not to worry, these cupcakes will fit in just nicely if you are living a healthy lifestyle. They have been lightened up without sacrificing any flavor. And they are so easy to make. So, let's talk ingredients.

Healthy Red Velvet Cupcake Ingredients

For healthy red velvet cupcakes, you will need the following ingredients:

• Whole Wheat Pastry Flour- Whole wheat pastry flour is full of fiber and nutrients. It has a lower protein content than whole wheat flour, making it perfect for tender baked goods such as cupcakes and muffins. Although, feel free to substitute all-purpose flour if that's what you have.
• Cornstarch- A small amount of cornstarch gives the cupcakes a tender crumb.
• Eggs- You will need two large, room-temperature eggs.
• Canola Oil- You can substitute any flavorless vegetable oil for canola oil.
• Coconut Sugar- I love to use coconut sugar in my desserts. Compared to white sugar, coconut sugar has more vitamins and minerals and it's significantly lower on the glycemic index scale which means it won't cause as big of a spike in your blood sugar. It's still best to use it in moderation, so I combine it with stevia to make these cupcakes. Feel free to substitute regular white sugar or brown sugar if that's what you have on hand.
• Stevia- I used one teaspoon of Sweetleaf Sweet Drops Stevia Clear. Stevia is a natural sugar substitute with zero calories. There are many different brands of stevia on the market, so feel free to use whichever you prefer. Just read the label and use the equivalent of ½ cup of sugar. 
• Greek Yogurt- Use plain or vanilla Greek yogurt.
• Vanilla Extract- Pure vanilla extract is best, but imitation will work as well.
• Cocoa Powder- Be sure it's natural and unsweetened cocoa powder.
• Buttermilk- If you don't have buttermilk on hand, you can make your own by adding ½ of a tablespoon of white distilled vinegar or lemon juice to a half-cup measurer and then fill the rest of the measuring cup with milk. Let it sit until it curdles slightly. 
• Salt- You can use any fine grain salt that you have on hand.
• Baking Soda & Baking Powder- I use both baking soda and baking powder to give the cupcakes a rise.
• Red Food Coloring- Liquid or gel food coloring will work. I used two tablespoons of the liquid type.

How to Make Healthy Red Velvet Cupcakes

These are so easy to make. Follow these instructions:

1. Prepare the cream cheese frosting and refrigerate until ready to use.
2. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners. This recipe makes 14 cupcakes, so you will have 2 to make in the second batch.
3. Sift the flour, coconut sugar, cornstarch, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Set aside.
4. In a medium-size bowl, whisk together the buttermilk, eggs, canola oil, Greek yogurt, vanilla extract, stevia, and red food coloring until combined.
5. Pour the wet mixture into the dry mixture and whisk together until smooth. Do not overmix.
6. Spoon the batter into the cupcake liners filling ½- ⅔ of the way full.
7. Bake for 14-18 minutes. They are ready when a toothpick comes out clean or with a few moist crumbs. Don't overbake as they will dry out. Allow them to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
8. Frost cooled cupcakes with the cream cheese frosting. I used a Wilton round tip. I don't recommend a star tip as the frosting is too thin.
9. Enjoy! And don't forget to let me know what you think of the cupcakes in the comments.

Tips and Storage

1. Aluminum muffin pans work best for baking cupcakes. Aluminum heats up quickly and evenly, ensuring that your cupcakes come out perfectly every time. It's also durable and resistant to warping. I love mine!
2. Cupcakes and icing can be made a day in advance. Store the cupcakes in a sealed container at room temperature and the icing covered tightly in the refrigerator. 
3. Store your prepared red velvet cupcakes at room temperature for one day or in the refrigerator for up to 4 days.

Want more healthy desserts?

You must try these:

Light Vegan Cookie Dough Bites

Low Fat Vegan Peanut Butter Pudding

Light Strawberry Cheesecake Parfaits

Collagen Blueberry Muffins

Healthy Pumpkin Oatmeal Cookies

Healthy Pie Crust (Easy)

Please let me know how you like the healthy red velvet cupcakes in the comments! I love to hear from you, and your star ratings encourage others to give the recipe a try.

Enjoy!

Crystal