Red Velvet Cupcakes

I have a baking addiction.


You might be thinking: then it’s a good thing you have this blog!

Which is true.

But then again… without SkinnySweetTreats would I really have an excuse to make a chocolate pie for one, pancakes, and red velvet cupcakes all in one morning?

No, probably not.

And would I be as in love with sweets as I am?

Yes, probably. But at least I wouldn’t have said sweets lying around my house 24/7!


As I mentioned, this morning I whipped up a recipe for Red Velvet Cupcakes. And oh my Lord was it a success!

Not only are these cupcakes healthy, but they’re also delicious and practically irresistible. And topped with a bit of coconut icing? You better buy a gym membership now, because I guarantee you’ll be eating the whole batch.

Actually, scratch that. These cupcakes are healthy, meaning you don’t have to feel guilty after gobbling one up! They aren’t made with any butter, sugar, or white flour. Instead, I used applesauce, oat flour, whole wheat flour, stevia, and a tad of coconut butter (because why not)? The icing does include a bit of powdered sugar, but considering only 1/4 c sugar is used in a recipe that frosts 12 cupcakes, I’m pretty sure you’re safe.

But oh Lord, these cupcakes are still literally perfect. They’re moist and have a the perfect Red-Velvet flavor: meaning they’re not too chocolatey, but still have that underlying flavor key to any good RV cupcake.

Trust me: switch an unhealthy batch out with these, and your crowd will be none the wiser.


Because although they’re about as healthy you can get with a good cupcake, they also taste about as far from healthy as you can get!

Red Velvet Cupcakes


  • 1 1/2 c old fashioned oats
  • 1/2 tsp baking powder
  • 1/2 c whole wheat flour (or other flour of choice)
  • 1/2 c stevia
  • 1/4 c coconut butter
  • 2 tbs cocoa powder
  • 1 tsp vanilla extract
  • 1/2 c applesauce
  • 2 large eggs
  • 2 1/2 tsp red food coloring (or beet juice- reduce the almond milk accordingly)
  • 3/4 c unsweetened almond milk
  • 1 tsp baking soda
  • 1 tsp distilled white vinegar


  • 2 tbs coconut oil
  • 1/4 c coconut butter
  • 1/4 c powdered sugar

Preheat oven to 350°F. Process oats in a food processor or blender. In a large mixing bowl, combine stevia, softened coconut butter, vanilla, applesauce, eggs, and red food coloring. Add cocoa powder, oat flour, baking powder, and whole wheat flour and stir until combined. In a small bowl, combine baking soda and vinegar. Once it starts bubbling, add to batter and stir until combined. Line a cupcake tin with cupcake liners, then grease lightly. Scoop batter into cupcake liners, filling each 3/4 the way. Bake for 15 minutes, or until a knife comes out clean. Remove and let cool.

To make the icing, simply add coconut butter and coconut oil to a bowl and microwave for 30 seconds, or until the coconut oil has melted. Add powdered sugar and stir until combined. Add more, as needed, to reach the desired consistency. Ice cupcakes. Store at room temperature, until ready to serve. Enjoy!

Nutrition Information (from

Calories: 182

Fat: 11g

Carbs: 19g

Protein: 4g

(Yields 12 cupcakes)

Nutrition information calculated including coconut icing. If not included, it is as follows: 117 calories, 5g fat, 15g carbohydrates, 4g protein.


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