High Protein Healthy Red Velvet Cupcakes Recipe
Cupcakes are just delicious any way you make them! But there is just something about Red Velvet that makes Red Velvet Cupcakes extra special especially during a special occasion like Valentines Day or a birthday party.
If you don’t want to add protein to this cupcake recipe you can skip it and add 1/4 cup of flour instead. Sometimes I just like adding a little protein to my dessert to balance it out and make them a bit healthier. Instead of a cream cheese frosting, I decided to just use some cool whip so I can cut down on the amount of calories per cupcake.
What makes Red Velvet Cupcakes Red?
Red Velvet Cupcakes or cakes get their red color by simply adding some food coloring. A classic Red velvet cake is made with red food coloring, vinegar, and cocoa powder. The vinegar brings out the undertones of the red in the cocoa powder. In my Red Velvet Cupcake recipe, I used more natural ingredients like beets to bring out that red/pink color.
What Frosting is best with Red Velvet Cupcakes/Cakes?
The traditional Red Velvet cupcake recipe or red velvet cake calls for cream cheese frosting that’s made of butter, cream cheese, powdered sugar, milk, salt and vanilla extract. I decided to just go with some cool whip instead for fewer calories. You won’t get the extact flavor of the traditional recipe but its close enough. I will work on perfecting a healthy cream cheese frosting soon.
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More healthy dessert recipes for you to try soon:
Healthy Red Velvet Cupcake Recipe:
Healthy Red Velvet Cupcakes Recipe
- 3/4 Cup Gluten-free Flour
- 1/2 Cup Pureed Beets
- 1 Scoop Protein Powder Chocolate flavor
- 1/4 Cup Almond Milk
- 1 Egg Whole
- 2 Tbsp Unsweetened Cocoa Powder
- 3 Tbsp Coconut Sugar or agave
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/8 Tsp Salt
- 1 Tsp Vanilla Extract
- Preheat oven to 350F and prepare a cupcake pan with liners.
- Place the eggs, beets, agave, milk, and vanilla and beat well.
- Add in the remaining ingredients and mix until combined. Fill the cupcake liners 3/4 full and bake for 17-19 minutes.
- Let cool before topping with lite cool whip and candies.