December 17, 2020
Red Velvet Cupcakes
A bit sweet and tangy with cocoa notes, these cupcakes get topped with a smooth, creamy, and luxurious cream cheese frosting.
Servings: 12
Calories: 384kcal
Ingredients
Cupcakes
- 1 1/2 cups allulose
- 2/3 cup sour cream or 2/3 cup coconut cream with 2 tablespoons white vinegar
- 6 tablespoons avocado oil
- 2 large eggs
- 1 tablespoon red food coloring natural, optional but gives the classic look
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup lupin flour or more almond flour
- 1/4 cup cocoa powder
- 1/4 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon baking soda
Frosting
- 1 cup butter softened, or 1/2 cup coconut cream, chilled for dairy-free
- 1 cup cream cheese softened, or Kite Hill cream cheese for dairy-free
- 1 teaspoon stevia glycerite or other powdered sweetener, to taste
- 2 teaspoons vanilla extract
- pinch salt
Instructions
- Adjust oven rack to middle position and heat oven to 350ºF. Line a 12-cup muffin tin with foil liners and set aside.
- In a large bowl, whisk together the allulose, sour cream, oil, eggs, color, vanilla, and salt until smooth. Add the almond flour, coconut flour, lupin flour, cocoa powder, psyllium, baking powder, xanthan gum, and baking soda and stir until evenly combined and smooth.
- Using a large spoon, divide batter evenly between the muffin tins. Bake at 350ºF, rotating halfway through for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool in the tin until cool enough to handle and then remove to a wire rack to cool completely.
- Combine frosting ingredients in a large bowl and using a mixer, beat until smooth, light, and fluffy, about 5-7 minutes. Start slow and once everything is incorporated, increase the whipping speed.
- Transfer to a piping bag and pipe onto cupcakes, or spread onto tops using a knife. Frost just before serving.
Notes
Unfrosted cupcakes can be stored in airtight container at room temperature for up to 1 day.
Nutrition Facts
Red Velvet Cupcakes
Amount per Serving
Calories
384
% Daily Value*
Fat
38
g
58
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Cholesterol
55
mg
18
%
Sodium
374
mg
16
%
Potassium
143
mg
4
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
1050
IU
21
%
Vitamin C
1
mg
1
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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