You’re not dreaming. You read the name of this recipe right: Healthy Red Velvet Cupcakes.

Healthy. Red Velvet. Cupcakes. I’ll give you a moment to let that sink in.

These have less than half the calories of typical red velvet cupcakes! They’re made with all-natural ingredients, and some clever substitutions that make them more nutritious than most desserts. And, for those watching their gluten intake, these treats are gluten-free! (They can also be made with standard all-purpose flour if you prefer.)

Most red velvet cupcakes get their scarlet hue from artificial food coloring, and lots of it—but not these. Autumn and Bobby’s cupcakes get their color—and plenty of moisture—from beets! As weird as that might sound, it’s actually pretty genius, and the flavor is undetectable.

Plus these red velvet cupcakes are even more enticing by topping them with a rich, chocolaty layer of frosting. How did I manage to do that and keep these babies healthy? The secret to the frosting is—wait for it—avocado! When whipped in a blender, the healthy fats in avocados take on the texture of a finger-licking-good frosting, while cocoa powder, vanilla extract, and just the right amount of coconut sugar completely mask the avocado flavor. What you’re left with is enticing chocolate frosting that is actually pretty good for you!

Chocolate Beet Cupcakes with Chocolate Avocado Frosting!!! My friend and I made these for girls night this past weekend and they were a HIT!! Wanted to share the LOVE and pass on the recipe to you!!!

Healthy Red Velvet Cupcakes with Chocolate Ganache Icing

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serving Size: 1 cupcake
Yield: 10 cupcakes

Ingredients

For the Cupcakes:
1 cup oat flour
1/4 cup almond meal
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cooked beets (I got mine at Trader Joe’s!)
1/2 cup coconut sugar
2 tablespoons pure maple syrup
3/4 cup unsweetened vanilla almond milk
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
1/4 cup unrefined melted coconut oil

For the Frosting:
2 very ripe avocados
1/2 cup pure maple syrup
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
pinch salt
1 tablespoon melted coconut oil

Instructions

Preheat the oven to 350°F then grease or line a muffin pan for 10 cupcakes. In a large bowl, sift together the dry ingredients (oat flour to baking soda), making sure to work out any large lumps, then set aside.

Stir together the almond milk and the apple cider vinegar in a measuring cup and allow to sit for a few minutes to curdle. Add it to a blender or a food processor along with the 1/2 cup beets, coconut sugar, pure maple syrup and vanilla extract. Blend on high for about 20 seconds, or until a smooth liquid forms.

Pour the liquid into the bowl with the dry ingredients then add the melted coconut oil last. Use a spatula to fold everything together until well combined, making sure there aren’t any lumps. Using a scooper or a small dry measuring cup, fill each one about 1/2 full to make 10 cupcakes. Bake in the preheated oven for 20 minutes, or until you can stick a knife in the center and have it come out clean.

Meanwhile, prepare the frosting by combining all of the ingredients in a blender or a food processor and blending until smooth. You will probably have to scrape down the sides a few times in between blending. Taste test to see if you prefer more maple syrup to make it sweeter.

Allow the cupcakes to cool completely before frosting them. You can either use a knife to spread the frosting on top or transfer it to a bag for piping, like I did in the pictures above. Store leftovers in an airtight container in the refrigerator for up to 2 days.

ENJOY!

Nutritional Information (per serving):
Calories: 180
Total Fat: 10 g
Total Carbohydrates: 21 g (Fiber: 3 g; Sugars: 10 g)
Protein: 3 g