Gluten-Free Low-Sugar Red Velvet Cupcakes


Gluten-Free Low-Sugar Red Velvet Cupcakes

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Gluten-free, lower sugar Valentine’s Day treats can help you capture anyone’s heart.


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Servings and Ingredients

Serves 12
1 c. Bob’s Red Mill gluten free 1-to-1 baking flour
¾ c. 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 c. Hy-Vee vegetable oil
½ c. 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 c. water
1 ½ (8-oz.) pkgs. Hy-Vee cream cheese, softened
¾ c. Hy-Vee unsalted butter, softened
1 ½ tsp. Hy-Vee vanilla extract
1 c. Swerve confectioners sugar replacement
5 drop(s) red food coloring gel

Things To Grab

  • 2-1/2-in. standard muffin cup baking pan
  • Paper cupcake liners
  • Medium bowl
  • Large mixing bowl
  • Medium mixing bowl
  • Large pastry bag
  • Large star tip


  1. Preheat oven to 350 degrees. Line 12 (2-1/2-in.) muffin cups with paper liners; set aside.

  2. For cupcakes, whisk together gluten free flour, granulated sugar replacement, cocoa, baking soda, baking powder and salt in a medium bowl; set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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


350 Calories per serving

Amounts Per Serving

  • Total Fat: 32g
  • Cholesterol: 90mg
  • Sodium: 290mg
  • Total Carbohydrates: 37g
  • Protein: 4g

Daily Values

Iron 0%
Calcium 4%
Vitamin D 0%
Potassium 2%