The Best Healthy Red Velvet Cupcakes

Published on Jun 29, 2022 | Desserts, Recipes

Sharing is caring!

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.

the best healthy red velvet cupcakes with light cream cheese frosting

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 1/2 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 1/2 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.

healthy red velvet cupcake batter in muffin tins

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 1/2- 2/3 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.

healthy red velvet cupcakes on a cooling rack

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.

a healthy red velvet cupcake with a bite taken out of it

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

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

skinny red velvet cupcakes
Print Recipe
5 from 10 votes

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.
Prep Time20 mins
Cook Time20 mins
cool time20 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Cupcakes, healthy
Servings: 14
Calories: 119kcal
Author: Crystal Yentzen

Ingredients

  • Light Cream Cheese Frosting cream cheese frosting recipe
  • 1 cup plus 3 tablespoons whole wheat pastry flour*
  • 1/2 cup coconut sugar*
  • 2 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspooon baking soda
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1/2 cup low-fat buttermilk*
  • 1/3 cup canola oil or vegetable oil
  • 1/3 cup Greek yogurt plain or vanilla
  • 2 tsp vanilla extract
  • 1 teaspoon stevia* optional, see notes
  • liquid or gel red food coloring* optional

Instructions

  • Prepare the cream cheese frosting and refrigerate until ready to use. The recipe makes enough to frost 14 cupcakes. If you like a lot of frosting, then you may want to double the recipe.
  • Preheat the oven to 350°F (177°C). Line a standard 12-cup muffin pan with paper liners and spray them with non-stick spray. This recipe makes 12-14 cupcakes, depending on how much batter you spoon into the muffin cups. So you may have two to make in the second batch.
  • Sift the flour, coconut sugar, cornstarch, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Set aside.
  • In a medium-size bowl, whisk together the buttermilk, eggs, canola oil, Greek yogurt, vanilla extract, stevia, and red food coloring until combined.
  • Pour the wet mixture into the dry mixture and whisk together until smooth. Do not overmix.
  • Spoon the batter into the cupcake liners filling 1/2- 2/3 of the way full.
  • 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.
  • 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.
  • Enjoy! And don't forget to let me know what you think of the cupcakes in the comments.

Notes

  1. 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.
  2. Coconut Sugar– I love to use coconut sugar in my desserts. Compared to white sugar, coconut sugar has more vitamins and minerals and is 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.
  3. Buttermilk– If you don’t have buttermilk on hand, you can make your own by adding 1/2 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.
  4. 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 on the market, so feel free to use whichever you prefer. Just read the label and use the equivalent of 1/2 cup of sugar. 
  5. Red Food Coloring– Liquid or gel food coloring will work. I used two tablespoons of the liquid type. 
  6. The 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. 
  7. Store your prepared red velvet cupcakes at room temperature for one day or in the refrigerator for up to four days.
  8. Nutrition facts are calculated without the cream cheese frosting. 

Nutrition

Calories: 119kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 129mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

9 Comments

  1. Shilpa

    5 stars
    These cupcakes look incredibly delicious. Thanks for sharing the recipe

    Reply
  2. Kayla

    5 stars
    These skinny red velvet cupcakes are delicious! I love all the flavors!

    Reply
  3. Ruth

    5 stars
    Delicious and easy recipe to follow

    Reply
  4. Andrea

    5 stars
    these cupcakes are the best! super sweet, fluffy, and hits the spot every time!

    Reply
  5. Anaiah

    5 stars
    I love these skinny red velvet cupcakes! They taste amazing and are not overly sweet.

    Reply
  6. nancy

    5 stars
    what pretty cupcakes! these were an instant hit at home!!

    Reply

Submit a Comment

Your email address will not be published.

Recipe Rating