Red Velvet Cupcakes

Red Velvet Cupcakes

©Emilio Ereza/age fotostock/


These cupcakes prove you don’t need loads of white sugar to make a tasty treat. A little sugar is added for lift and to balance the flavor but most of the sweetness comes from a zero-calorie sweetener, in this case Stevia in the Raw. For best results, do not replace eggs with an egg substitute. Frost with Cream Cheese Frosting.

2 cups + 2 tablespoons gluten-free all-purpose flour blend of choice
1 teaspoon baking powder
1 teaspoon xanthan gum
¼ teaspoon saltz
⅓ cup unsweetened cocoa
2 teaspoons pure vanilla extract
3 drops red food coloring or natural food coloring
½ cup (1 stick) unsalted butter or dairy-free buttery spread, softened
¾ cup Stevia in the Raw (or use another-zero calorie sweetener with bulking agent according to manufacturer’s instructions)
½ cup sugar
4 egg yolks
1 cup low-fat buttermilk or milk of choice + 1½ teaspoons additional cider vinegar
3 egg whites
1½ teaspoons baking soda
1½ teaspoons cider vinegar

1. Preheat oven to 350˚F. Line 24 muffin cups with muffin papers.

2. Combine flour blend, baking powder, xanthan gum and salt. Reserve.

3. In a small bowl, combine cocoa, vanilla and food coloring. Reserve.

4. In a mixing bowl, beat butter until fluffy. Add stevia and sugar and beat until smooth and light. Add yolks, one at a time. Beat in cocoa mixture. Add half the flour mixture and beat. Add half the buttermilk and beat. Then add remaining flour mixture and buttermilk, beating after each addition.

5. Beat egg whites until they form stiff peaks.

6. Combine baking soda with 1½ teaspoons vinegar. Add to batter and beat. Fold in egg whites until mixture is smooth.

7. Fill prepared muffin cups two-thirds full with batter and bake in preheated oven 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

8. Let cupcakes cool in pan for 5 minutes. Then turn them onto a wire rack and cool completely before frosting.

Cream Cheese Frosting


4 tablespoons (1/2 stick) unsalted butter or dairy-free buttery spread, softened
12 ounces low-fat cream cheese or dairy-free cream cheese replacement, room temperature
½ cup Stevia in the Raw (or use another zero-calorie sweetener with bulking agent according to manufacturer’s instructions)
2 teaspoons pure vanilla extract
2 tablespoons milk of choice

1. Beat ingredients together. Thin with additional milk, if necessary, until frosting is of spreadable consistency.

Each frosted cupcake contains 154 calories, 9g total fat, 5g saturated fat, 0g trans fat, 58mg cholesterol, 212mg sodium, 16g carbohydrate, 1g fiber, 3g protein.

This recipe was inspired by one on




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.