Skinny Red Velvet Cupcakes With Cream Frosting

Skinny Red Velvet Cupcakes1

Red has always been colour of love, happiness and when I feel love, I see Red everywhere around me. Today morning when I got up, I got mesmerised by seeing the beautiful morning, cold breeze in this hot season is rare. But today morning was different, not like routine; something was really special about this morning.

The moment I woke up I headed to my kitchen and went on to bake, I had no idea what I would be baking. I just kept collecting what all is available in my fridge and started baking.

I prepared the batter and started placing it in beautiful heart printed red paper muffin cups. The result is these beautiful Red Velvet Cupcakes. I did not use any artificial colour in these beauties, instead used beet for that dense red colour. I put them in oven and went on to gym, when you know exactly how much time your cake will take to get baked, Life is simplerJ

When I came home I found these gorgeously baked cupcakes. They were just perfect and beautiful. I was so happy with the colour and texture, I thought of decorating them then and there. Since I woke up too early today, I had ample of time to get ready and rush to office.

On that note I started whipping the cream, I made the frosting with Amul cream and loads of sugar. Though I don’t like them with frosting, as they become too sugary then, I kept some for myself without the frosting. Happy to share the recipe here for these sinful beauties.

Skinny Red Velvet Cupcakes4
Skinny Red Velvet Cupcakes4

Enjoy and stay in love as it makes your life beautiful 🙂



  • 3/4 cup freshly purred beets (boiled until tender, then pureed)
  • 1 1/4 cup flour
  • 1/3 cup oil (I used canola)
  • 1 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tbsp cocoa powder (NOT processed)
  • 1 1/2 tsp baking powder
  • 1 cup almond milk (or other milk alternative)


  • 1 cup Amul low fat cream
  • 1 1/4 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt for balancing the sweetness

How to Make?

  1. Preheat oven to 180 degrees.
  2. Take a deep bowl, mix the beet puree and oil until well incorporated
  3. Now add sugar and vanilla extract.
  4. In a bowl, sift together flour, cocoa powder, salt, and baking powder.
  5. Alternate adding the flour mixture and milk until incorporated into the batter.
  6. Divide among cupcake liners, filling them 3/4, and bake for 20-25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.
  7. To make the cream frosting, Place a deep bowl in ice bath & whip Amul low fat cream for 5 mins with a hand blender on low and the gradually increasing the speed high for another 5 mins.
  8. Now start adding sugar in it slowly and whisk well for 2 mins then add rest of the sugar and whisk until you the mixture hold spikes.
  9. If your cream is too thick add some cream to it or add sugar if it’s too liquidly or until you get the right consistency.
  10. Now add Vanila extract and if you want some swirls add a drop of beat root pulp.
  11. Pipe onto cupcakes as desired.
  12. The beetroot may discolour the frosting if left for too long, so if you are piping this ahead of time, do not do so more than 24 hours ahead of time.
  13. Keep the cupcakes in the fridge and let sit at room temp at least 30 minutes before serving.

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