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Healthy Blue Velvet Cupcakes with Coconut Frosting and Strawberry Drizzle

Servings: 16 cupcakes





For the Cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit and line cupcake tins with 16 parchment paper liners (these will stick to paper liners).
  • In a stand mixer bowl with whisk attachment, add the blueberry puree, egg whites, almond milk, food coloring, vanilla, stevia, and butter flavor. Mix on medium-low speed.
  • Pour in the melted coconut oil.
  • In a small bowl, whisk together the oat flour, sorghum flour, erythritol, starch, cocoa powder, baking powder, and salt.  With the mixer running, slowly add in the dry ingredients.
  • Add the vinegar, then whip on medium-high speed until smooth.  Scrape down the sides of the bowl and whip one more time.
  • Use a muffin scoop to portion the batter into the cupcake tins. Bake for ~18 minutes, or until the surface of the cupcakes spring back when tapped.  Transfer to a wire cooling rack and let cool completely.

For the Frosting:

  • In a microwave-safe bowl, add the melted coconut butter.
  • Stir in the extracts, then stir in the yogurt. Scoop frosting into a piping bag and pipe onto the cupcakes.

For the Drizzle:

  • Put the strawberry syrup in a sandwich bag and snip a tiny corner. Drizzle over the cupcakes right before serving.

Recipe Notes

**Unfortunately because the company that makes the natural blue food coloring revised their product's recipe, these cupcakes no longer bake off blue, but rather, a very dark blueish-brown.  I'm keeping the recipe up because these cupcakes still taste good, they just won't be blue, sadly** :(
Course: Dessert
Cuisine: Cake & Cupcakes