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Proudly Australian

Red Velvet Cupcakes with Cream Cheese Icing

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 18 cupcakes


Cake 3/4 cup/180g/6.3 oz butter, room temperature 1 cup/180g/6.3 oz  Natvia 2 eggs 1 cup/250ml/8.4 oz  milk of choice 1 tsp  apple cider vinegar 2 cups/300g/10.5 oz plain flour 1/4 cup/30g/1 oz  cocoa powder 1 tsp  baking soda 1 tbsp  white vinegar or apple cider vinegar 1 tsp  vanilla extract 1 tsp red food coloring Icing 2 packets/500g/16 oz - light cream cheese, at room temperature 1/2 cup/125g/4.2 oz butter, at room temperature 2 cups/220g/8 oz  Natvia Icing Mix 1 tsp vanilla extract


  1. Preheat oven to 180°C and line cupcake pans.
  2. Paddle the butter until light and fluffy. Add Natvia and mix until combined.
  3. Add the eggs and mix until combined.
  4. Mix together the first apple cider vinegar with milk and add to the mixture. Mix until combined.
  5. Add the flour and cocoa powder and mix until combined.
  6. Add the baking soda, the second vinegar, vanilla extract, and red food coloring and mix until combined.
  7. Fill the cupcake liners 2/3 of the way full and bake in oven for 15-20 minutes until a toothpick comes out clean.
  8. Allow to cool completely.
  9. Paddle butter and cream cheese together until lump free.
  10. Add the vanilla and Natvia Icing Mix and mix until fully combined and light and fluffy.
  11. Fill a pastry bag or ziplock bag fitted with a medium sized star tip or plain tip and pip on to cooled cupcakes.
  12. Keep in refrigerator for up to 3-4 days in an air tight container.
No nutritional info supplied

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