Grain Free Red Velvet Cupcakes + Cream Cheese Icing

HAPPY VALENTINE’S DAY!!! I love love love any holiday that encourages you to give chocolate and treats to the person you love. And in the process you get to EAT all the delicious treats too <3

Since I’ve been making ALL the red velvet treats this year like this red velvet hot chocolate and these red velvet whoopie pies, I thought maybe I shouldn’t stop a good thing while I’m going strong.

So, we are making a fluffy, moist, decadent red velvet cupcakes with the best dang cream cheese icing evvva. I feel like cupcakes are one of those special treats that don’t happen everyday. They’re a birthday, holiday, special occasion kinda treat. Or at least for me. So, if you’re having a Valentine’s day party or just want to make something fun for a weekend, these Grain Free Red Velvet Cupcakes + Cream Cheese Icing are kinda the perfect recipe for you.

In a microwave safe bowl, melt the butter and chocolate chips together in the microwave on high power for 30 second increments. Whisk the beet juice and eggs in a large bowl and add the sugar. Beat well. Add in the melted butter and chocolate.

Mix in the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and sea salt. Evenly divide the batter between 12 lined muffin cups in a muffin tin. Bake in the preheated oven for 20-25 minutes.

Let the cupcakes cool on a wire rack completely before frosting.

For the icing, mix together the cream cheese, butter, vanilla and agave. Beat well until light and fluffy. Ice the cupcakes as desired and serve.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Grain Free Red Velvet Cupcakes + Cream Cheese Icing

Celebrate love with this recipe for Grain Free Red Velvet Cupcakes + Cream Cheese Icing! They’re naturally colored with beet juice and so pretty!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Prep: 30 minCook: 25 minTotal: 55 min

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Servings: 12 1x

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Ingredients

Cake:

• 1/2 cup ghee or butter
• 1 cup chocolate chips
• 1/2 cup beet juice
• 2 eggs, at room temperature
• 1/2 cup coconut sugar
• 3/4 cup almond flour
• 1/2 cup cocoa powder
• 1/4 cup coconut flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 pinch sea salt

Icing:

• 1 cup cream cheese, softened
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 1/4 cup agave nectar

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Instructions

1. Preheat the oven to 350F.
2. In a microwave safe bowl, melt the butter and chocolate chips together in the microwave on high power for 30 second increments.
3. Whisk the beet juice and eggs in a large bowl and add the sugar. Beat well.
4. Add in the melted butter and chocolate.
5. Mix in the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and sea salt.
6. Evenly divide the batter between 12 lined muffin cups in a muffin tin.
7. Bake in the preheated oven for 20-25 minutes.
8. Let the cupcakes cool on a wire rack completely before frosting.
9. For the icing, mix together the cream cheese, butter, vanilla and agave.
10. Beat well until light and fluffy.
11. Ice the cupcakes as desired and serve.

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!