Healthy Red Velvet Cupcakes

18 February 2015 | By

red velvet cupcakesFor those of you who are trying to eat better and live a healthier lifestyle, all those decadent, sinful desserts you’ve always indulged in are no longer an option… or are they?

With the right ingredients, they most certainly are–so there’s no need for you to deprive yourself of those delicious treats you’ve always loved. Like red velvet cupcakes, perhaps?

All you red velvet lovers out there, try this healthy red velvet cupcake recipe to satisfy your sweet tooth!


Here’s what you’ll need:

-1 Double Chocolate Chunk Quest Protein Bar
-1/2 cup vanilla protein powder
-1/4 cup almond flour
-3 1/3 tablespoons of powdered stevia
-1/8 teaspoon of salt
-1/3 teaspoon baking soda
-1 tablespoon unsweetened cocoa powder
-2/3 cup unsweetened almond milk
-2 teaspoons vanilla extract
-1/3 tablespoon red food coloring
-5 ounces cream cheese
-1/8 cup fat-free sour cream

Mix the red food coloring, 1/3 teaspoon of vanilla extract, and almond milk together in a bowl. Then, combine your dry ingredients–1/4 cup vanilla protein powder, almond flour, 1 1/3 tablespoons of stevia, baking soda, salt, and cocoa powder–in a separate bowl. Add your combined wet ingredients to the dry ingredients and mix well.

Place some cupcake liners into a muffin pan. If you don’t have cupcake liners, remember to grease your muffin pan with baking spray.

Spoon your batter into your muffin pan and place in the oven to bake for 15 minutes at 350 degrees F.

While waiting, get started on the cream cheese frosting by mixing your cream cheese, 2/3 teaspoon of vanilla extract, two tablespoons of stevia, 1/4 cup vanilla protein powder, and sour cream in a bowl. Set aside.

Next, take your Double Chocolate Chunk Quest Protein Bar and roll it flat with a rolling pin. Place in the oven for about 6 minutes at 350 degrees F. Once it’s been baked into a crunchy bar, cut it up into small chunks.

Mix chunks into your cream cheese frosting, then spoon all of the frosting into a Ziploc bag. Cut a small hole in one corner of the bag (but make sure that it’s big enough to allow your protein bar chunks to squeeze through) and use the bag to frost your cupcakes! You can add the frosting on top as you normally would, or add some frosting inside the cupcake by spooning out a small chunk from the middle of the cupcake and squeezing the frosting inside.

Finally, add some of the leftover protein bar chunks on top of your frosting.


Recipe by Quest Nutrition

Photo by YouTube

Join the Conversation