Healthy Red Velvet Cupcakes (Natural Food Coloring!)

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These healthy red velvet cupcakes use natural food coloring instead of artificial dyes and come in at under 200 calories per cupcake with cream cheese frosting. I bake them for special occasions when I want something festive that won’t derail my healthy eating goals. They’re ready in 45 minutes and taste just as rich as the bakery version!

I started making these cupcakes after my husband brought home red velvet cupcakes from a bakery for Valentine’s Day. They were gorgeous and tasted great, but when I flipped the container over and read the ingredients, I saw red food dye number 40 listed. I knew Red 40 has been linked to hyperactivity in kids and even has warning labels in Europe, so I decided to create a version I could feel good about serving my family.

The solution took some testing to get right. I experimented with different ratios of ingredients until I found the combination that created a moist texture and tender crumb. Swapping artificial dye for natural red food coloring made from plants was the easiest change.

These cupcakes have become my go-to for special occasions. I made them for my daughter’s birthday party, and none of the kids or parents could tell they were healthier than regular cupcakes. My husband was skeptical at first but changed his mind after one bite!

🥘 Ingredients

Here are the ingredients I use for these lightened-up red velvet cupcakes:

Cake Flour: I use cake flour for a tender crumb. I sift it first, then spoon it into my measuring cup and level it off with a knife for accuracy.

Whole Wheat Pastry Flour: I use whole wheat pastry flour to add fiber without making the cupcakes dense. It has a lower protein content than regular whole wheat flour, which keeps the texture light.

Unsweetened Cocoa Powder: I use Dutch-process cocoa powder for a mild chocolate flavor. It’s what gives red velvet its subtle cocoa taste without making it taste like chocolate cake.

Coconut Sugar and Salt: I use coconut sugar because it’s less processed and has a lower glycemic index than white sugar. It adds a subtle caramel flavor too. I use salt to enhance all the flavors and balance the sweetness.

Oil: I use either avocado, olive or canola oil because they are all neutral in flavor and keeps the cupcakes moist without adding any strong taste.

Unsweetened Applesauce: I use applesauce to replace half the oil. It keeps the cupcakes moist and tender while cutting calories.

Large Egg and Egg Whites: I use one whole egg plus two egg whites. This combination gives structure without adding too much fat.

Natural Red Food Coloring: I use natural red food coloring made from plants (beets, actually!) instead of artificial dyes. It creates a deeper burgundy color rather than bright red.

Vanilla Extract: I use vanilla extract for depth and to enhance the other flavors.

Low-Fat Buttermilk, Baking Soda and Distilled White Vinegar: I use these three ingredients in combination because the acidity from the buttermilk and vinegar reacts with the baking soda to create carbon dioxide bubbles that make the cupcakes light and fluffy. The buttermilk also adds tanginess that balances the sweetness, and the baking soda acts as a leavening agent to help the cupcakes rise.

Low-Fat Cream Cheese and Powdered Sugar: I use a combination of these two ingredients to create the frosting. The low-fat cream cheese gives that classic tangy cream cheese flavor without as many calories as full-fat, and the powdered sugar provides sweetness.

Substitutions

Cake Flour Substitute: I have used all-purpose flour (1 1/2 cups minus 3 tablespoons) plus 3 tablespoons cornstarch as a 1:1 replacement for the cake flour.

Whole Wheat Pastry Flour Substitute: All-purpose flour as a 1:1 substitution works well here.

Coconut Sugar Substitute: I can use light brown sugar or white granulated sugar (1 cup) as a 1:1 replacement.

Buttermilk Substitute: If you don’t have buttermilk, I recommend making homemade buttermilk by mixing 1 cup milk with 1 tablespoon white vinegar or lemon juice and letting it sit for 5 minutes.

Egg Substitute: I use three flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes) for an egg-free version, but I have noticed the egg-free version is more dense.

🔪 How To Make

These cupcakes are surprisingly easy to make once you have all your ingredients prepped! Here’s how I make them step by step:

Preheat and Prep: I preheat the oven to 350 degrees and line cupcake tins with liners. Then I whisk together the cake flour, whole wheat pastry flour, cocoa powder, and salt in a large bowl.

Mix Wet Ingredients: In another large mixing bowl, I beat the coconut sugar, applesauce, and oil until combined.

Add Eggs and Coloring: I add the whole egg and egg whites one at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Then I mix in the natural red food coloring and vanilla.

Alternate Wet and Dry Ingredients: I add the flour mixture in three batches, alternating with two additions of buttermilk (a half cup each time), and whisking well after each addition.

Add Baking Soda Mixture: I stir together the baking soda and vinegar in a small bowl. It will foam up. I add this mixture to the batter and mix until combined, about 10 seconds.

Fill and Bake: I divide the batter evenly among the lined cups, filling each three-quarters full.

Finish and Cool: I bake for 20 minutes, rotating the tins halfway through, until a toothpick inserted in the centers comes out clean.

Make Frosting: While the cupcakes cool, I mix the frosting ingredients together in a bowl. I use a hand mixer to speed it up.

Frost and Serve: Once the cupcakes are completely cool, I frost them with the low-fat cream cheese frosting and serve immediately!

📖 Variations

These healthy red velvet cupcakes are easy to adapt based on my preferences or dietary needs of anyone I’m serving them to! Here are some the variations I make the most often:

Lower Sugar: I reduce the coconut sugar to 1/2 cup in the cupcakes and use only 1/2 cup powdered sugar in the frosting for an even lighter version.

Chocolate Cream Cheese Frosting: I mix 2 tablespoons cocoa powder into the cream cheese frosting for a chocolate twist.

Mini Cupcakes: I use a mini cupcake pan and bake for 12-15 minutes instead of 20 minutes for bite-sized treats.

🍽 Serving Suggestions

I serve these cupcakes at room temperature for the best texture and flavor. They’re perfect for holidays, special occasions, or birthday parties. I love to pair them with a warm drink like my healthy hot chocolate, or beetroot latte (in keeping with the red/pink theme!) For a more indulgent dessert, these taste great with my caramel nice cream!

🧊 Storage Directions

Storing: I store the frosted cupcakes in an airtight container in the refrigerator for up to 4 days. I bring them to room temperature before serving, or I will warm them in the microwave for 10 seconds if needed.

Freezing: I freeze unfrosted cupcakes for up to 3 months. I wrap each cupcake individually in plastic wrap and place them in a freezer bag. I thaw them at room temperature and frost them fresh.

Reheating: I don’t typically reheat these cupcakes since they’re best at room temperature. If I want them slightly warm, I microwave for 10 seconds, but I only do this before adding the frosting.

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