“Red Velvet” Cupcakes with Cream Cheese Yogurt Frosting (Nut Free, Clean Eating, Gluten Free)

IMG_2219 (640x427)I hand these little cupcakes out to Asher’s educators on his birthday.  I was so happy with my experimentation that I made another batch for some friends. They look so decadent and pretty. I wait for their response. “Oh, it tastes like a normal cupcake” they say. 

Healthy baking can be delicious and pretty too. People often associate healthy and clean eating as lettuce leaves with plain grilled chicken breasts.  I like to challenge that for sure. IMG_2216 (640x427)

Truth be told I have not made cupcakes since Asher was 1 month old (When I made carrot cupcakes with cream cheese frosting). I’m not a great froster and so I never quite had the patience for them. This time round, I was “in the zone” and actually thought to myself that I could do this! 

These red velvet cupcakes are made with beetroot and coconut flour. Somehow, I managed to find the ratio that works. It isn’t too eggy, and it looks and tastes like cake. My only issue is that I’m used to not having much sweetness now, hence mostly I’m good with the sweetness coming from the beetroot. The cacao though does gives it a bitter after taste so I have to consciously add 2-3 tbsp of honey more than what I would do usually to give it a lift. Still, 3 tbsp + sweetness from beetroot for 12 cupcakes is pretty good I say. IMG_2220 (640x427)

Now I would be the first to admit that the frosting is not paleo. It has cream cheese AND yogurt in it. You can choose to make a butter cream frosting, or whip up some coconut cream one. Or you can do a double chocolate by melting some dark chocolate with coconut milk to make a ganache! Now that would be decadent. IMG_2221 (640x427)

Red Velvet Cupcakes with Cream Cheese Yogurt Frosting (Clean Eating, Gluten Free)
Yields 12
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Cook Time
30 min
Cook Time
30 min
  1. 2 cups of beetroot steamed and blitzed- around 2 medium size or 1 giant beetroot
  2. 1/2 cup coconut flour
  3. 1/2 cup cacao powder
  4. 4 eggs
  5. 1/4 cup coconut oil
  6. 4 tbsp of raw honey or rice malt or maple syrup
  7. 2 tsp bicarb soda
  8. 3 tbsp baking power
  9. pinch of salt
  10. squeeze of lemon juice
  11. Frosting
  12. 250 grams of cream cheese
  13. 1/2 cup greek yogurt
  14. 1/4 lemon juice and zest
  15. 1 tsp honey
  16. 1 tsp vanilla paste
  1. Preheat Oven to 180C.
  2. Prepare cupcake case and tray.
  3. In a food processor, place all ingredients and give it a good whiz for a few minutes. Taste and adjust sweetness level accordingly. Spoon into cupcake cases. Bake for 30 mins till toothpick comes out clean. Cool complete.
  4. To make frosting, whisk all ingredients into a creamy mixture. I used my cake mixer (aka magic machine of the kitchen aid) for this. Taste and adjust sweetness accordingly. I like to put the frosting in the fridge for 20 mins to firm it up further. Spoon into pipping bag and pipe.
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