Print

Lighter Red Velvet Heart Cupcakes with Cream Cheese Frosting

lighter red velvet heart cupcakes - featured image
Print Recipe

These lighter red velvet heart cupcakes with cream cheese frosting are naturally colored with beet puree, made with whole wheat pastry flour and Greek yogurt for a healthier twist. They’re tender, moist, and perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat pastry flour
  • 1 cup (200g) granulated sugar (reduce to ¾ cup if desired)
  • ¼ cup (30g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk
  • ½ cup (120ml) beet puree (from about 2 medium cooked beets)
  • ¼ cup (60ml) plain Greek yogurt
  • ¼ cup (60ml) avocado oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon natural red food coloring (optional)
  • 8 oz (226g) reduced-fat cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Heart-shaped sprinkles or fresh raspberries (optional)
  • A dusting of cocoa powder (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your heart-shaped cupcake pan with silicone baking cups or paper liners. If using a standard pan, spray lightly with non-stick spray.
  2. If using fresh beets, wrap 2 medium beets in foil and roast at 400°F for 45 minutes until fork-tender. Let cool, then peel and blend until smooth. You need ½ cup of puree.
  3. In a large mixing bowl, whisk together the whole wheat pastry flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  4. In a separate bowl, whisk together the buttermilk, beet puree, Greek yogurt, oil, eggs, vanilla extract, and apple cider vinegar. Add natural red food coloring if using.
  5. Pour the wet ingredients into the dry ingredients. Fold together gently with a spatula until just combined. Do not overmix.
  6. Divide the batter evenly among the heart-shaped cups, filling each about ⅔ full. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 18 to 20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cupcakes cool, make the frosting: In a large bowl, beat softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract and a pinch of salt. Gradually add sifted powdered sugar, beating on low speed until incorporated. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  9. Once cupcakes are completely cool, transfer frosting to a piping bag fitted with a star tip. Pipe a rosette onto each cupcake, starting from the center and working outward in a spiral. Top with heart-shaped sprinkles or fresh raspberries if desired.

Notes

Don’t skip the apple cider vinegar—it reacts with baking soda to help cupcakes rise and stabilize the red color. Room temperature ingredients are essential for proper emulsification. Overmixing will result in dense cupcakes. For best results, let cupcakes cool completely before frosting. These taste even better the next day as flavors meld.

Nutrition

Keywords: red velvet cupcakes, heart cupcakes, healthy cupcakes, beet cupcakes, cream cheese frosting, Valentine's Day, lighter dessert

Find it online: https://bakebelle.com/lighter-red-velvet-heart-cupcakes-with-cream-cheese-frosting/