Haskapa Healthy Red Velvet Cupcakes Recipe

Haskapa Healthy Red Velvet Cupcakes Recipe

Guilt-free glamour: Healthy red velvet cupcakes naturally colored with beets and Haskapa berry powder! Moist almond flour base, subtle cocoa, topped with cream cheese frosting for festive, antioxidant-packed treats.

Lower sugar, 40-minute bake—these beet red velvet cupcakes deliver classic flavor with brain health benefits from anthocyanins. Party or anytime win!

 

Nutrient Amount Benefit
Calories 220 Lighter indulgence
Antioxidants Beet nitrates + Haskapa Cognitive perks
Fiber 3g Gut-friendly
Lower sugar Natural sweeteners Balanced treat

 

Recipe tips & variations

  • Vegan: Flax eggs, plant cream cheese.

  • Frosting: Yogurt for lighter.

  • Mini: 24 minis, bake 12-15 mins.

  • Storage: Fridge 5 days; freeze unfrosted.

Revolutionary healthy cupcake recipes!

Why Haskapa in red velvet?

Haskapa berry powder intensifies ruby hue and antioxidants in healthy red velvet cupcakes, amplifying beets for memory support—beauty meets nutrition!

HASKAP 'HEALTHY' RED VELVET CUPCAKES

Servings

12

Prep Time

15 minutes

We love a good red velvet cupcake, and adding Haskapa berry powder to them makes the not only more delicious, more brightly coloured and also a little bit healthier too.

Here's our recipe for these gorgeous cupcakes:

HASKAP 'HEALTHY' RED VELVET CUPCAKES

Ingredients

  • 240g white whole wheat flour, or gluten free flour

  • 240ml of milk or plant milk (we like Oatly oat milk)

  • 120g of non fat Greek yoghurt or coconut yoghurt

  • 40g of unsweetened cocoa powder

  • 24g of granulated stevia

  • 2 tsp of Haskapa berry powder

  • 1 tsp of baking soda

  • 15g of coconut oil (melted)

  • 2 tsp of vanilla bean extract

  • 2 egg whites

  • 4 tsp of vanilla stevia

  • 2 tsp of organic red food colouring

Directions

  1. Preheat the oven to 180C/160C (fan), and line a muffin tin with 12 cupcake cases

  2. Sieve together all the dry ingredients; the whole wheat flour, the stevia, Haskapa powder, cocoa powder, and baking soda

  3. In a separate bowl mix together the coconut oil, egg whites, milk, yoghurt, vanilla extract and vanilla stevia. Then carefully stir in the red food colouring.

  4. Carefully add the flour mixture to the wet ingredients, we've found it best to add the flour in four separate parts, until everything is mixed

  5. Divide the mixture into the cupcake cases and place the muffin tin in the oven for 15-20mins. Once cooked pop the cupcake cases onto a wire rack to cool

  6. Once cooled dust with icing sugar

  7. Then enjoy!