How to make Sugar Free Red Velvet Cupcake- Recipe (2024)

Published: Jan 20, 2020 · Modified: Nov 17, 2020 by thesugarfreediva. · This post may contain affiliate or amazon links.

This delicious Sugar Free Red Velvet Cupcake Recipe is the perfect cupcake for both Valentine's Day and the holiday baking season!

See The Recipe

This Sugar Free Red Velvet Cupcake Recipe is especially perfect for Valentines' Day.

This is one of my favorite holiday season go-to cupcake recipes for the holidays as well.

Sugar Free Red Velvet Cupcake Recipe

I developed this recipe because I know just how hard it is to find a Red Velvet Cupcake recipe that is sugar free.

Also, red velvet is a popular cupcake that so many of us can agree upon.

I have posted many cupcake recipes in the past that are sugar free.
Many of those recipes are the standard cupcakes that we commonly see for birthdays and similar occasions. While red velvet is a common variety of cupcakes, especially during certain times of the year, finding a great tasting sugar free version does not seem to be as common.

I have some great tasting sugar free frosting recipes that would work great with this recipe!
Check out my Stevia Cream Cheese Frosting , Sugar Free Greek Yogurt Frosting, and my Sugar Free Buttercream Frosting recipes as they would work great with these cupcakes!

Many people seem to wonder what do red velvet cupcakes taste like.

The first thing that I tell people is not to be surprised by the color. This is because the color of red velvet cupcakes has nothing to do with the taste of them.

The truth is that the taste of Red Velvet Cupcakes is influenced by a couple of the ingredients that you may not expect to see in them.

Obviously, because this is a cupcake, it will taste sweet (I've never heard of a cupcake that did not taste sweet, nor do I want to 🙂 ). It is the unsweetened cocoa powder and the sour cream that is added to this recipe that makes Red Velvet Cupcakes taste the way that they famously do.

You may also be wondering what it is that makes red velvet cakes and cupcakes red.

I mean, they have unsweetened cocoa so shouldn't they be brown?
The red color comes from an ingredient and perhaps a bit of a reaction that takes place between the unsweetened cocoa and the dairy that is added.

The red color in red velvet cupcakes comes mainly from the red food coloring that is added to the batter.

This should be no big surprise if you think about it.
However, many red velvet recipes also call for vinegar and buttermilk. There is a reaction that takes place between the two which helps to enhance this famous red color.

Here are some tips for making Sugar Free Red Velvet Cupcake Recipe

I mentioned above that the taste of this cupcake is influenced by the unsweetened cocoa powder that is added to it. Also, the red color in these cupcakes mostly comes from the red food coloring that is added to the batter.

Here are some more helpful tips for you.

Like with most anything that is made in the kitchen and is also red, there is always a chance of staining. I know this from experience :). I suggest wearing an apron or clothes that you do not mind getting red food coloring on just in case there is a spill or a splatter.
I am using oil as an ingredient in this recipe. Some folks prefer the taste of butter. You are welcome to substitute butter for the oil if you would like to. However, the butter may cause this recipe to turn out more dry than expected. A good compromise may be to simply substitute in half of the oil for butter instead.
This is a great recipe to make mini cupcakes with by using a mini cupcake pan.
I suggest using cupcake pan liners for your cupcakes to make the clean up a bit smoother.

This recipe is especially nice when you top the cupcakes with a white frosting.

My Stevia Cream Cheese Frosting , Sugar Free Greek Yogurt Frosting, and my Sugar Free Buttercream Frosting Here are some similar recipes that you may also like.

Sugar Free Vanilla Cupcakes
Killer Sugar Free Brownies.
Sugar Free Red Velvet Cookies.

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You can check out my guide on baking with sugar alternatives on Amazon

I have some great tips on which alternatives may work in a recipe such as this one.

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The recipe for Sugar Free Red Velvet Cupcake Recipe

As mentioned, the red color in red velvet cupcakes comes mainly from the red food coloring that is added to the batter. As a result of working with the red food coloring, I suggest wearing an apron or clothes that you do not mind getting red food coloring on just in case there is a spill or a splatter.

I also mentioned that this cupcake recipe calls for oil as the fat ingredient.

You are welcome to substitute butter for the oil if you would like to. However, the butter may cause this recipe to turn out more dry than expected. A good compromise may be to simply substitute in half of the oil for butter instead.

The ingredients that you will need to make this Sugar Free Red Velvet Cupcake Recipe

All Purpose Flour- 2 cups.
Salt- 1 teaspoon.
Baking Soda- 2 teaspoons.
Unsweetened Cocoa Powder - ⅓ cup.
Vegetable Oil- ½ cup. You can alternatively use Butter- (1 stick) softned to room temperature.
Sugar Alternative- 1 ¼ cup. Please use a granular sugar alternative that measures 1:1 with sugar for best results.
Eggs- 2
Buttermilk- 1 cup. Please note that using an alternative (such as 1 cup of milk+1 tbsp of vinegar) could result in less vibrant in color cupcakes.
Red Food Coloring- 1 ounce. You can add a bit more, up to two ounces total, if desired for color.
Vanilla Extract - 1 teaspoon.
Vinegar- 1 tablespoon.

How to make Sugar Free Red Velvet Cupcake Recipe

Preheat your oven to 325 and prep your cupcake pan for nonstick. I suggest using cupcake pan liners .
In a mixing bowl, use a fork or whisk to mix together the flour, salt and baking soda. The mix in the unsweetened cocoa powder.
Next, in a large mixing bowl, beat together the sugar alternative and the oil or butter. Depending on the alternative that you are using, your results may not be exactly like you would expect if you had been using sugar.
For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add your eggs, one at a time, and then the buttermilk, food coloring, vanilla extract, and vinegar. Do not over mix. You want the infredients smooth (lumpfree) and combined.
Bake your cupcakes for 25-30 minutes or until a toothpick comes out clean. Allow them to cool fully before frosting.

The Recipe Card for Sugar Free Red Velvet Cupcake Recipe

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4.44 from 76 votes

Sugar Free Red Velvet Cupcake Recipe

This delicious Sugar Free Red Velvet Cupcake Recipe is the perfect cupcake for both Valentine's Day and the holiday baking season!

Prep Time15 minutes mins

Ingredients

2 cups All Purpose Flour
1 tsp Salt
2 tsp Baking Soda
⅓ cup Unsweetened Cocoa Powder
½ cup Vegetable Oil
1 ¼ cup Splenda
2 Eggs
1 cup Buttermilk
1 ounce Red Food Coloring -can add up to another ounce if desired.
1 tbsp Vinegar - distilled

Instructions

Preheat your oven to 325 and prep your cupcake pan for nonstick. I suggest using cupcake pan liners .
In a mixing bowl, use a fork or whisk to mix together the flour, salt and baking soda. The mix in the unsweetened cocoa.
Next, in a large mixing bowl, beat together the sugar alternative and the oil or butter. Depending on the alternative that you are using, your results may not be exactly like you would expect if you had been using sugar.
For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add your eggs, one at a time, and then the buttermilk, food coloring, vanilla extract, and vinegar. Do not over mix. You want the ingredients smooth (lumpfree) and combined.
Bake your cupcakes for 25-30 minutes or until a toothpick comes out clean. Allow them to cool fully before frosting.

Recipe Notes

I also mentioned that this cupcake recipe calls for oil as the fat ingredient.

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.

- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.

most recently updated:

January 20, 2020

*About Sugar Alternatives

Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,

*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.

Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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Happy baking, eating, and enjoying life!

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This delicious Sugar Free Red Velvet Cupcake Recipe is the perfect cupcake for both Valentine's Day and the holiday baking season!

Please see the recipe post for further details on this recipe.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.

updated 1/20

How to make Sugar Free Red Velvet Cupcake- Recipe (2024)

FAQs

Why is my red velvet cake not red enough? ›

The trick to using our Red Velvet Color when baking cakes and cupcakes is to lower the pH. Some ways to do this is by substituting baking powder in place of baking soda, using a natural non-alkalized cocoa powder, adding more white vinegar or buttermilk to your red velvet recipe, to achieve a bright red color.

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What are red velvet cupcakes made of? ›

Red velvet cupcakes have a lightly flavored chocolate cake batter that's both moist and beautiful and made with simple ingredients. Red velvet combines cocoa powder and buttermilk for a distinctive taste that balances sweetness with the tang of buttermilk and rich cream cheese frosting.

See Details ›

How many grams of sugar are in a red velvet cupcake? ›

Au Bon Pain

Nutrition Facts
How much sugar is in Red Velvet Cupcake? Amount of sugar in Red Velvet Cupcake: Sugar 36g	-
How much fiber is in Red Velvet Cupcake? Amount of fiber in Red Velvet Cupcake: Fiber 1g	4%
How much protein is in Red Velvet Cupcake? Amount of protein in Red Velvet Cupcake: Protein 3g

13 more rows

Get More Info Here ›

Why does my red velvet cake turn brown? ›

The red food colouring makes the cake batter prone to splitting, and turns everything it touches red; a couple of grams over on the cocoa powder and the cake goes brown instead of a rich red; the cream cheese frosting has a tendency to turn to gloop at the very last minute for no apparent reason; and the list goes on.

Find Out More ›

What is the best cocoa powder for red velvet cake? ›

The Best Cocoa for Red Velvet Cake Is Natural Cocoa

Natural cocoa is the best cocoa for red velvet cake for two reasons. With a higher acidity, natural cocoa works with the cake's baking soda and buttermilk to leaven the cake to a tight, tender crumb. The results are an almost melt-in-your-mouth tender cake.

Get More Info Here ›

What makes red velvet cake taste so good? ›

While red velvet cake is technically a cocoa cake, there is a key difference between standard chocolate cake and red velvet cake. Chocolate cake recipes traditionally use Dutch-processed cocoa, while red velvet cake uses unprocessed cocoa, a more acidic ingredient that produces a deeper, more intense chocolate flavor.

Keep Reading ›

Why do you put vinegar in a red velvet cake? ›

The buttermilk and vinegar give the cake that tender, light, and fluffy texture. Red velvet cake is also usually paired with white cream-cheese frosting. The white contrast highlights the lush red color, while the tanginess of the cream cheese plays off the buttermilk so well.

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Why are my red velvet cupcakes dry? ›

Measure your flour correctly.

If you don't have one, use the 'scoop and level' method to prevent adding too much flour to your cupcake batter, as this will make your red velvet cupcakes dry and tough.

View Details ›

How can I make my cupcakes more moist? ›

If your recipe calls for water, use oil in its place. Also, use room temperature butter, as it binds better and creates fluffy cupcakes. In a pinch, you can also use applesauce or yogurt. Try adding an extra egg, as it helps with moisture and richness!

View Details ›

Does red velvet have sugar? ›

Ingredients: ICING SUGAR, SUGAR, WATER, BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, BENZOYL PEROXIDE, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, CHLORINE), VEGETABLE SHORTENING (CANOLA OIL, PALM OIL, MODIFIED PALM AND PALM KERNEL OILS, MONOGLYCERIDES, POLYSORBATE 60), PARTIALLY SKIMMED MILK, ...

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How much sugar is in a homemade cupcake? ›

CUPCAKE

Name	Amount	Unit
Total Sugars	32.8	g
Calcium, Ca	47	mg
Iron, Fe	1.41	mg
Sodium, Na	336	mg

10 more rows

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How does the amount of sugar affect cupcakes? ›

The Bottom Line

Too much sugar and your cupcakes may develop a thick, sweet crust on the top and sides and lack a balance of flavor. Too little sugar and your cupcakes will be dense, bland, and unpleasant to eat. Reducing sugar in cupcakes will not only alter sweetness, but texture too.

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Why is red velvet cake so expensive? ›

The cocoa powder is used in less quantity and the taste develops by the mixing of vinegar and buttermilk with the cocoa powder. The recipe involves many ingredients in small quantity. The frosting- if used cream cheese is an expensive element in itself. It tastes wow if made at home without using any premix.

Get More Info Here ›

Why does red velvet cake taste weird? ›

Our answer

However, the cake batter also contains cider vinegar and buttermilk, both of which are acidic, and also baking powder, which contains acidic ingredients. So it is more likely that the taste came from the red food colouring.

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Why does my red velvet cake taste like chocolate? ›

Red velvet also has a bit of cocoa powder for a subtle chocolate taste, but thanks to buttermilk and vinegar, you can spot a tart tang that sets it apart. And wait, there's more than taste!

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How do you get the red color in red velvet cake? ›

How Did Red Velvet Cake End Up Red? Cocoa powder contains an antioxidant called anthocyanin, which is pH-sensitive, meaning it reacts to acids and bases. When raw cocoa powder reacts with acidic ingredients such as buttermilk and vinegar, it turns dark red.

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What turns red velvet cake red? ›

When bakers added vinegar, baking soda, or buttermilk to their recipes to tenderize the cakes, the acid in those ingredients reacted with the cocoa, which was not Dutch-processed, to give the cakes a red tint. That color became a signature of velvet cakes.

How to make red colour for red velvet cake? ›

Mix cocoa with vanilla essence. Using a toothpick, add gel food colouring gradually in small amounts along with a little extra water. Step 2: Mix the red food colouring, cocoa and vanilla essence mixture well to form a paste.

Keep Reading ›