Red Velvet Cupcakes
By Laila ·

Naturally colored red velvet cupcakes are exactly what you need this Valentine's Day or any other occasion - be it birthdays, anniversaries, graduations, etc. This is the only recipe you'll need to make healthier yet delicious and beautifully colored cupcakes, the natural way. Free from dairy, egg, peanut, tree nuts, soy, sesame, and also naturally vegan.
Allergy friendly naturally colored Red Velvet Cupcakes, my friends!!
Naturally colored because you should always do your best to stay away from artificial anything, especially dyes that stain your skin. If it does that, imagine what it does to your insides!!
Am I right or what??

When you treat your body well, it’ll return the favor. Makes sense to me.
How to get that natural red
Making naturally colored foods can be tricky because you have to get the ratios right, especially when it comes to red; the batter has to be acidic enough to preserve that pretty pinkish red hue. Not sure if the same applies to the other colors but I’ll let you know once I experiment with them.
Getting the pretty red to show in this recipe was kind of challenging, and I failed so many times because of it. But with perseverance came success and unwanted pounds – and thankfully I got something so good, it was worth the little muffin top I’m currently sporting, and also worth the extra time I’m spending at the gym to shed what I’ve deemed as ‘necessary poundage’ for the cause.
If only you knew how much I love you :)
Simple to make delicious cupcakes
These red velvet cupcakes are dye free and simply made using everyday ingredients. You are going to freak at how easy this recipe is to make. And the cupcakes taste so super good: hint of chocolate, sweet, pretty, allergy friendly. Can’t beat that combo.
Cream cheese icing is typically suggested for red velvet cakes and cupcakes. But I say use whatever you like on top – don’t feel limited to only one type of icing because someone said it has to be that way. Be a rebel in the kitchen!
For example, the icing pictured in this recipe is a whipped cream icing and it worked out superbly. One day I’ll share that recipe with you – once it’s perfect :D
You’re going to love this recipe because…
These Red Velvet Cupcakes are free from:
dairy
egg
peanut
tree nuts
soy
sesame
animal products
What they aren’t free from is love. They’re FULL of that.
Some other delicious cupcakes for you to try: Lemon Poppyseed Cupcakes, Strawberry Cupcakes, and these scrumptious Apple Caramel Cupcakes.

Try making these Red Velvet Cupcakes in time for Valentines, or Love Day as I prefer to call it. This day isn’t just for couples, it’s for whoever you love. This day is for my kids, my husband, my family, and my friends.
So happy Love Day to all of you, beautiful people. As always, drop me a line here and let me know what you thought of this recipe and make sure you rate it too, whatever you think it deserves. This helps Google find me – apparently i’m really good at hide-and-seek ;)
Also be sure to follow me on my social pages – I do daily stories where I show you what I’m making in the kitchen (hint: a ton of things everyday!!) and I do weekly LIVES and show you how to make one of my many recipes on NDNC :) So find me on Insta, FB, and Pinterest!
Happy Red Velvet Cupcake making!! xx

Recipe
Red Velvet Cupcakes
Naturally colored red velvet cupcakes are exactly what you need this Valentine's Day or any other occasion - be it birthdays, anniversaries, graduations, etc. This is the only recipe you'll need to make healthier yet delicious and beautifully colored cupcakes, the natural way. Free from dairy, egg, peanut, tree nuts, soy, sesame, and also naturally vegan.
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 35 mins
- Serves
- 24
Ingredients
Instructions
- 1Preheat oven to 350F, and line muffin tin with cupcake liners - set aside.
- 2Add vinegar to milk in a bowl or measuring cup and allow it to sour for a few minutes. Set aside.
- 3In a large bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Add sugar and whisk well to combine.
- 4In a large measuring cup or bowl, whisk well oil, beets, orange juice, vanilla, and soured milk.
- 5Add wet ingredients to dry mix and using a spatula, stir until batter is smooth and has an even consistency.
- 6Divide batter evenly among cupcake liners and bake in the preheated oven for approximately 30 minutes - until a toothpick or knife inserted in the middle of the cupcake comes out clean.
- 7Remove from oven and allow cupcakes to cool for a few minutes before removing from the muffin tin and placing on a wire rack to cool completely.
- 8Decorate cupcakes using your favorite icing.
