Healthier Red Velvet Cupcakes with Cream Cheese Frosting
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Gluten-free Red Velvet Cupcakes so soft & moist and yummy that no one will guess they get they're color and pink frosting from beets! Beets give these chocolatey gluten-free cupcakes a fabulously soft and moist texture and the cream cheese frosting a gorgeous pink hue. The beet flavor is masked by the cocoa, butter and vanilla in the cupcake and by the cream cheese, powdered sugar and vanilla in the frosting.... all anyone will taste is pure yumminess! Enjoy!
Recipe type: Dessert, Cupcakes, Valentines Day
Cuisine: Gluten Free, Vegetarian, Dairy-Free optional, Nut-Free
Serves: 12 cupcakes
Red Velvet Cupcake
  • 1 cup sugar
  • 1 ½ cups gluten-free all purpose flour (I use GFJules) (affiliate link)
  • ⅓ cup Hershey’s Cocoa
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 1 cup beet puree (we used 2 8.8oz packages of Love Beets plain cooked beets and pureed them in a blender.. we had extra so I estimate about 12 oz cooked beets will give you the 1 cup plus extra for frosting)
  • ⅔ cup buttermilk (to make: use 1 tablespoon apple cider vinegar plus milk to equal ⅔ cup)
  • ¼ cup canola oil
  • 2 tablespoons butter or dairy-free butter, melted
  • 2 teaspoon vanilla extract
Cream Cheese Frosting
  • 2 cups confectioner sugar
  • 4 ounces cream cheese or dairy free cream cheese, at room temperature
  • 2 tablespoons butter or dairy-free butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon beet puree (you'll make for the cupcake)
  1. Preheat oven to 350°F. Line 12 full size muffin cups with paper liners.
If making your own buttermilk, do so now.
  1. To make buttermilk: add 1 tablespoon of apple cider vinegar to a liquid measuring cup, then add enough milk to fill to ⅔ cup. Let sit 10 minutes or longer while it "curdles"
Make beet puree
  1. Add cooked beets to a blender and puree until smooth. Measure 1 cup for cupcake batter and 1 tablespoon for frosting.
Cupcake batter
  1. In large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt.
  2. Add egg, beets, buttermilk, oil, melted butter and vanilla; mix to combine, then beat on medium speed for 2 minutes.
  3. Pour or spoon batter into prepared muffin tins.
  4. Bake 20 mins, or until tooth pick inserted in center comes out clean. TIP: check at 17 minutes and loosely cover with foil if tops done enough.
  5. Let cool in muffin tins for 15-20 minutes then, transfer to a wire rack and let cool completely.
Cream Cheese Frosting
  1. Add powdered sugar, butter and cream cheese to a large mixing bowl and mix on slow speed until starting to combine. Add beet puree and vanilla. Mix to combine, then run mixer at a higher speed for about 1 minute until smooth and creamy texture.
  2. Top each cooled cupcake with frosting
  3. Store in the refrigerator.
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