Red Velvet Cupcakes

Nothing says Valentine’s like red velvet cupcakes.  But at our house they didn’t make it to Valentine’s day because my kids ate them in about a day!  So that is why I made them a bit healthier . . .



I like to think of myself like a healthier version of the innovative Sandra Lee, eh?  Or maybe not, haha!

Here is what we started off with . . . a box of red velvet cake mix (on sale!) and a can of navy beans, no-salt-added.


Dump the entire contents of the can in a blender and puree water and beans together.  Yes, a vitamix would have worked better but if you are like me and don’t have one yet (feel sorry for me, jk) . . .any blender will do.


Little miss Reese wanted to help . . . cupcakes?!  Yaaaaaayyyyyy!  Doncha love her shirt?



In the mixer blend together cupcake mix, eggs and pureed beans


Wow, pretty red!



Bake cupcakes according to package directions in muffin tins.



Now for the icing, instead of using an entire stick of butter, I substituted this for four tablespoons of coconut oil.  Blend the coconut oil until it becomes a bit fluffy.


Add the frosting powder (that came in the package) to the coconut oil.


We didn’t let the cupcakes cool much . . .therefore icing was a bit runny.  Note to self:  Be more patient! They may not be decorated beautifully but they are darn tasty!



Let them cool completely , otherwise the paper sticks to the cupcake and you have to eat the cake off the paper.



Now you may ask, who cares it is a cupcake, “Why not just make them as is?”  I totally agree with you but in our house when my kids devour sweets, I don’t feel as bad when they have a couple.  Plus what they don’t know will not hurt them.  Just by substituting beans for the oil, we saved about 80 calories per cupcake and 7 grams of fat plus we added 1.5 grams of fiber per cupcake!  As for the icing, there wasn’t a big difference in calories but coconut oil is a healthier fat our bodies will break down easier.


Red Velvet Cupcakes


1 can navy beans, undrained

1 box red velvet cake mix

2 eggs


Pre-heat oven to 350 degrees. Dump contents of can into a blend (water included) and blend well.  In a mixer add bean mixture, cake mix and eggs.  Bake according to package directions.