Healthier Red Velvet Cupcakes with Cream Cheese Frosting

Valentine’s Day is all about celebrating love, and what better way to do that than with a sweet treat? These Red Velvet Cupcakes with Cream Cheese Frosting are a lighter take on a classic favorite, offering a rich flavor you’re sure to love while using better-for-you ingredients. Made with whole wheat pastry flour, Greek yogurt, and natural beet juice, they stay true to the traditional taste and texture but with a healthier approach. The cream cheese frosting keeps it classic, balancing the flavors perfectly—making these a sweet way to celebrate.

Ingredients:

For the Cupcakes:

• 1 ½ cups whole wheat pastry flour
• ¼ cup coconut sugar (or another sweetener of your choice)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp cacao powder
• 1 large egg
• ½ cup unsweetened applesauce
• ¼ cup plain Greek yogurt
• 2 tbsp oil (coconut, vegetable, or melted butter)
• ½ cup almond milk (or milk of your choice)
• 1 tsp apple cider vinegar
• 2 tbsp beet juice + ½ tsp lemon juice (to maintain red color)
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz light cream cheese, softened
• ½ cup powdered sugar (or a sweetener of your choice)
• ½ tsp vanilla extract

For the Red Velvet Cake Sprinkles (Optional):

• ½ cup leftover red velvet cake crumbs or extra baked red velvet cupcakes

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour, coconut sugar, baking powder, baking soda, salt, and cacao powder.
3. Mix Wet Ingredients: In a large bowl, whisk together the egg, applesauce, Greek yogurt, oil, almond milk, apple cider vinegar, beet juice, lemon juice, and vanilla extract until smooth.
4. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture. Mix gently until just combined—do not overmix.
5. Bake the Cupcakes: Spoon the batter into the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
7. Make the Cream Cheese Frosting: While the cupcakes cool, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and fluffy. Adjust the sweetness if needed.
8. Frost the Cupcakes: Once the cupcakes are completely cool, spread or pipe the frosting on top for a polished finish.
9. Decorate: Crumble extra red velvet cake or a baked cupcake and sprinkle the crumbs over the frosting for a classic red velvet look.
10. Serve & Enjoy! These cupcakes are best served at room temperature.

 Tip: You can prepare the cupcakes the night before and store them in an airtight container for up to three days. Frost right before serving.

These Healthier Red Velvet Cupcakes are a treat worth sharing—full of flavor, made with better ingredients, and baked with love. Happy Valentine’s Day!

About the Author: Yolanda Trevino, PLC, HHP, HWC
Founder of Evolutionary Body System | Author | Entrepreneur

Yolanda Trevino is the founder of Evolutionary Body System™. Her expertise in holistic wellness has led to the creation of transformative programs and tools, including the Holistic Growth Reset, aimed at building resilience and personal growth. Yolanda is a multi-published author, with works including her latest book, "The Evolutionary Plate: From Taste to Transformation™." She is also known for "Lessons Learned at 40,” among others. As an entrepreneur, she founded Microhair Aesthetics, focusing on hair and skin wellness. Join her on a journey to holistic well-being and discover the transformative power of integrating body, mind, and spirit.