Red Velvet Cupcake

Red Velvet Cupcake

4 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 64.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.1 mg
  • Sodium: 121.2 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Red Velvet Cupcake calories by ingredient


Calorie cut from the original Calorie cut from the original
Number of Servings: 24


    1 cup eggwhite
    3/4 c sugar
    1 cup red beets, no salt, pureed
    1 cup Whole Wheat Pastry Flour
    1/2 cup ground almonds
    2 teaspoon baking powder
    2 teaspoon cocoa powder
    1/3 cup buttermilk
    1/4 teaspoon salt


1. Preheat the oven to 350 F. Fill 24 muffin
cups with cupcake liners.

2. Combine the egg whites and sugar in a bowl,
then beat at medium speed with a hand mixer
for 2 minutes. Add pureed beets and buttermilk stir to combine.

3. In a separate bowl, combine the baking powder,
whole wheat flour, ground almonds, salt, and cocoa powder. Add to wet ingredients and mix to combine.

4. Divide the batter among the muffin cups, and
bake until a toothpick inserted in the middle of
a cupcake comes out clean, 18 to 20 minutes.

5. Allow to cool in the pans for 10 minutes, then
remove and cool completely on a wire rack.

Member Ratings For This Recipe

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    5 of 5 people found this review helpful
    Cooking note: You will get a redder color if you do not use Dutch processed cocoa powder. The alkalized cocoa powder retards the reddening which naturally occurs in cocoa when it is introduced to vinegar or buttermilk. - 5/2/13

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    5 of 5 people found this review helpful
    I am a fan of cinnamon, so I added 1/2 tsp yo it. Excellent taste - 1/15/13

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    4 of 4 people found this review helpful
    Followed the recipe to a T. Absolutely delicious. used mini cup cakes instead of regular so Will fit in lunch box better. - 6/16/13

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    2 of 2 people found this review helpful
    What can I use in place of ground almond (nuts)? - 5/4/13

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    1 of 1 people found this review helpful
    Tasted to much like beets for me. - 2/3/13