Bethenny Frankel's Not-So-Red Velvet Cupcakes

Bethenny Frankel’s Not-So-Red Velvet Cupcakes

When it comes to the whole cooking versus baking thing, I think it’s safe to say I prefer cooking over baking. I like cooking because it gives me the freedom and flexibility to add a dash of this and a tad of that and if I mess up there’s generally several ways to get back on track. With baking, I feel like I have to be a mad scientist to understand why certain things work the way they do and once I mess up (if I mess up) I have no clue how to back out of it besides dump it in the garbage. I do like experimenting though, so I really want to start baking some more and find some go-to recipes. Plus, I’ve been craving baked goods like crazy the past few weeks so I figured I’d better get to baking.

A while back when we interviewed Bethenny Frankel, I got her book The Skinnygirl Dish. Sues and I have both made a couple of Bethenny’s recipes (here and here) and I’ve found her book to be a really great source for simple and practical recipes that won’t break the bank and are definitely healthier options that won’t leave you feeling like you weigh ten tons.

I recently made Bethenny’s Not-So-Red-Velvet Cupcakes which turned out to be an extremely moist and delicious cupcake. The recipe is filled with healthier alternatives to what we’re used to seeing in most baked goods. The cupcakes aren’t exactly red (hence the name) because Bethenny isn’t a fan of artificial coloring, and neither am I, so instead she uses beet juice as a coloring agent and to add some more nutrients. The thing is, the beet juice makes a really pretty pinkish batter but once you put them in the oven the color goes away.

Here’s what you need, for about 24 cupcakes (I purchased all of the specialty items at Whole Foods):


• 2 1/2 cups oat flour
• 1 1/2 cups raw sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 3/4 cup vegetable oil
• 1 cup low-fat buttermilk
• 2 large eggs, at room temperature
• 3 tablespoons beet juice (from a can of beet juice)
• 1 teaspoon white vinegar
• 1 teaspoon real vanilla extract

Here’s what you do:

• Preheat oven to 350 degrees. Put liners in a cupcake or muffin pan. Make in batches if you don’t have enough pans for the full amount.


• In a large bowl sift flour, sugar, baking powder, baking soda, salt, and cocoa powder.



• In a different bowl, whisk the vegetable oil, buttermilk, eggs, beet juice, vinegar, and vanilla extract. The color of this was stunning! Too bad it didn’t stay!

• Mix the flour and oil mixtures and beat with an electric mixer until very smooth, about 2 minutes. Pour the batter into the cupcake liners and bake for about 20 minutes, rotating the pan after 10 minutes. The batter is pretty thin so be careful when you pour it in the liners!

• When the cupcakes cool completely, frost them with the Cream Cheese Frosting, recipe immediately following.

Cream Cheese Frosting (which is to die for, by the way! I licked it off the mixing paddle of my Kitchen-Aid so much that when I was cleaning up the kitchen I thought I had already washed it, eeeek! :P)

Here’s what you need:

• 8 ounces reduced-fat cream cheese, softened
• 1/4 cup nondairy butter, softened
• 1/2 teaspoon real vanilla extract
• 1/4 teaspoon almond extract (it’s worth buying if you don’t have it, just to make this frosting!)
• 1 cup confectioners’ sugar


• Mix all of the ingredients in a large bowl and beat with an electric mixer until smooth. Refrigerate for at least 30 minutes if frosting isn’t firm enough. Once I took it out of the refrigerator it was a bit too firm for such a delicate cupcake so I left it out at room temperature for a handful of minutes to get it to the right consistency.

Since the cupcakes don’t exactly come out red, I just sprinkled a few colored Jimmies on to give some color. Like I mentioned, these cupcakes are really delicate, I’m assuming because of the oat flour? Although I have no idea because I’m not a big baker. But I think it’s worth making and eating a dessert that’s so tasty but at the same time not horrible for the waistline. That’s definitely one of my favorite things about Bethenny’s book. All of the recipes swap out “regular” ingredients for more healthy ingredients without compromising the flavor at all.




To completely change the subject! More feta! For dinner tonight, I made a lemon spinach couscous salad with diced cucumbers and tomatoes topped with a thin chicken breast that I stuffed with Athenos lemon oregano feta cheese. YUMMMM is all I have to say about this. Simple, quick, and flavorful dinner!



Now pardon me while I go devour two Not-So-Red Velvet cupcakes 😉



The Feta Friday Giveaway winner is: Katie who said: “I’m stealing this story from my husband: one time he ran out of cranberry juice for his famous BB sauce and used Mountain Dew instead. The ribs were unbelievable!” Congratulations, Katie! We’ll be in touch with you to get your information 🙂

17 Responses to "Bethenny Frankel’s Not-So-Red Velvet Cupcakes"

  1. Melanie says:

    Yum! Red velvet cupcakes are my FAVE. Definitely going to try out this recipe asap!

  2. feta really does make everything betta!! i topped a cous cous salad with chicken sausage, zuchini, sundried tomatoes, onion and broc with feta tonight and it TOTALLY made the dish! thanks for the inspiration.

    mmmmm cupcakes. like you i have been craving baked goods lately. time to get baking!

  3. Jan says:

    I bought a can of beets in a fit of healthiness not long ago, but can’t bring myself to eat them. My grandmother used to grow beets and pickle them, which were really good, but I’m not a fan otherwise. Now I have a reason to open the can. I’ll try these!

  4. Erica says:

    The cupcakes looks awesome! And I just love Bethenny to pieces. Love her eating philosophy and her hilarious sense of humor. Great meal overall. Hope you’re having a fantastic week

  5. Michelle says:

    I don’t bake nearly as much for the exact same reason but I am absolutely loving this recipe!

  6. Daisy says:

    everything looks mouth watering from the cupcakes too that stuffed chicken. I am such a terrible bakler! great job chels.

  7. sweetersalt says:

    I love red velvet, but I’m not into artificial coloring either (although I have used natural food coloring before). These look great!

  8. Kelly says:

    Looks fantastic, although it’s a little frustrating that you had to purchase so many ingredients you didn’t have on hand just to make it. Please tell me your box of raw sugar is not a box of tiny little packets because that would take forever!!!

  9. Chels says:

    haha YES! they were the little packets, but it wasn’t too bad to open them, just did a bunch at a time. And i had most of the ingredients on hand, just had to purchase the raw sugar, oat flour, and almond extract, which are all things I will definitely get good use out of! I refuse to not make recipes just because I don’t have ingredients! It’s the only way you’ll learn to work with new things! haha [chels]

  10. Naomi(oneFF) says:

    ommmmg did you have leftovers??!?! 🙂 haha I love bethanny she is so fun to watch on tv and she has some great recipes! i want one of those!!!

  11. Maiah says:

    Dying to try some of Bethenny’s recipes – now i’m going to have to start with this cupcake mix because those photos look divine! 🙂

  12. Kerstin says:

    I’m intrigued by the oat flour – they look yummy and the natural color from the beets is definitely the way to go!

  13. The use of beets sounds great, I’ll have to try this healthed up recipe!

  14. ALso realized they are gluten free — yay!

  15. Sonja says:

    I bookmarked the cupcake recipe but please tell me how to find the recipe for your lemon spinach cuscus with feta chicken.

  16. Pam says:

    Do you find they collapse after removing them from oven?

  17. Sues says:

    @Pam- They shouldn’t, but it’s been many years since I’ve made these. Over-beating batter can cause collapsing, so this may have been the issue… Let me know if you try them again!

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