February Recipes

Gluten-Free Low-Sugar Red Velvet Cupcakes

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A Gluten Free Low Sugar Red Velvet Cupcake
Hands On:
25 minutes
Total Time:
90 minutes



    • 1 cup Bob’s Red Mill gluten free 1-to-1 baking flour
    • ¾ cup Swerve granular sugar replacement
    • 2 tbsp Hy-Vee baking cocoa
    • ½ tsp Hy-Vee baking soda
    • ½ tsp Hy-Vee baking powder
    • ½ tsp Hy-Vee salt
    • 2 Hy-Vee large eggs
    • ½ cup Hy-Vee vegetable oil
    • ½ cup Hy-Vee lowfat buttermilk
    • 1 ½ tsp red food coloring gel
    • 1 tsp Hy-Vee white distilled vinegar
    • 1 tsp Hy-Vee vanilla extract
    • ¼ cup water


    • 1 ½ (8-oz.) pkgs. Hy-Vee cream cheese, softened
    • ¾ cup Hy-Vee unsalted butter, softened
    • 1 ½ tsp Hy-Vee vanilla extract
    • 1 cup Swerve confectioners sugar replacement
    • 5 drop(s) red food coloring gel
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    Preheat oven to 350°. Line 12 (2½-in.) muffin cups with paper liners; set aside.
    For cupcakes, whisk together gluten free flour, granulated sugar replacement, cocoa, baking soda, baking powder and salt in a medium bowl; set aside.
    Beat eggs in large mixing bowl with electric mixer on high for 4 minutes or until thick and pale yellow. Add oil, buttermilk, food coloring, vinegar and vanilla; beat on medium until combined. Add flour mixture and water; beat on low until moistened. Beat on medium for 1 minute.
    Divide batter evenly into prepared muffin cups. Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin pan on wire rack for 5 minutes. Remove from pan; cool completely on wire rack.
    For frosting, beat cream cheese, butter and vanilla in a medium mixing bowl with electric mixer on high until light and fluffy. Add confectioners sugar replacement; beat until smooth and creamy.
    Drop 5 drops red food coloring gel 1 in. apart around the top inside of a large pastry bag fitted with a large star tip. Hold bag vertical for coloring to run down to form strips inside bag. Carefully spoon frosting into the pastry bag. Pipe frosting in a circular motion on top of cupcakes. Store cupcakes covered in refrigerator up to 4 days.

    Nutrition Facts

    Serves: 12
    Amount Per Serving
    Calories: 29
    % Daily Value*
    Total Fat: 3g 3%
    Saturated Fat: 1g
    Trans Fat: 0g
    Cholesterol: 8mg 3%
    Sodium: 24mg 1%
    Total Carbohydrate: 3g 1%
    Dietary Fiber: 0g 0%
    Sugars: 0g 0%
    Protein: 0g 1%

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