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!

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

Grain Free Red Velvet Cupcakes + Cream Cheese Icing

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. 

Grain Free Red Velvet Cupcakes + Cream Cheese Icing

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.

Grain Free Red Velvet Cupcakes + Cream Cheese Icing

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.

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Grain Free Red Velvet Cupcakes + Cream Cheese Icing

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 min
  • Yield: 12 1x

Description

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


Scale

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 amount 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

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.

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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!

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