Glenda Thompson 
You’re at a birthday party. The room is filled with laughter, the noise of party games, and the warm glow of candlelight.
As you mingle, your eyes are drawn to a stunning display of Red Velvet Cupcakes with Cream Cheese Frosting. Their deep, rich color and luscious swirls of creamy frosting beckons you to grab a plateful.
The good news is these cupcakes are a perfect treat for those managing diabetes, as they’re made with wholesome ingredients like almond flour, natural sweeteners such as allulose or monk fruit extract, and a touch of natural red food coloring.
As you peel back the wrapper and take a bite, the moist, tender crumb of the cupcake reveals a delightful balance of flavors – a hint of cocoa, a subtle tang from the buttermilk, and the perfect amount of sweetness from the natural sweeteners. While the velvety cream cheese frosting, made with a blend of cream cheese, butter, and natural sweeteners, adds a decadent finish to this classic treat.
Sharing these Red Velvet Cupcakes with your friends and family, you feel a sense of joy and satisfaction, knowing that everyone can enjoy a beloved indulgence while still prioritizing their health.
Ingredients
For the red velvet cupcakes:
– 2 cups almond flour
– 1/2 cup allulose or monk fruit sweetener
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsweetened almond milk
– 1/4 cup buttermilk
– 2 large eggs
– 1/4 cup melted coconut oil or butter
– 1 tsp vanilla extract
– 1 tsp natural red food coloring
For the cream cheese frosting:
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1/2 cup allulose or monk fruit sweetener, powdered
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine the almond milk, buttermilk, eggs, melted coconut oil or butter, vanilla extract, and natural red food coloring. Whisk until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. To make the cream cheese frosting, beat the softened cream cheese, butter, powdered sweetener, and vanilla extract in a large bowl until smooth and creamy.
9. Once the cupcakes have cooled, pipe or spread the cream cheese frosting onto each cupcake.
10. Serve the cupcakes immediately or store them in the refrigerator for up to 3 days.
