Valentine's Day Cupcakes


Valentine's Day Cupcakes Recipe

These Gluten-Free (vegan if you choose) chocolatey cupcakes are decadent, easy to make, and have a wonderful texture. We use a naturally dyed pink frosting (beet powder) to give them this lovely pink hue. We also top them with our dark cocoa sugar for THE perfect Valentine’s Day dessert! 
20 mins
20 mins
40 mins

12 servings


  • 1½ cups gluten free flour blend (we use Cup4Cup)
  • ½ cup unsweetened cocoa powder
  • 1 cup coconut sugar
  • 1 teaspoon baking soda
  • ½ teaspoon Old Salt Merchants rose mountain salt
  • ⅓ cup unrefined organic coconut oil or organic canola oil, or melted vegan buttery spread
  • ⅔ cup non-dairy milk (Oatley, Califa or SO Delicious unsweetened coconut milk)
  • 3 Tablespoons coconut milk yogurt or cashew yogurt*
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • ½ cup vegan buttery spread
  • 3-3 ½ cups powdered sugar sifted
  • 2-3 Tablespoons beet puree or beet powder


  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
  2. Measure ⅓ cup of coconut oil and put it in a small microwave safe bowl. Microwave for about 15-20 seconds until melted. Set aside.
  3. In a large mixing bowl, whisk together the gluten free flour blend, unsweetened cocoa powder, Coconut, baking soda, and OSM rose mountain salt.
  4. Add the coconut oil, non-dairy milk, coconut yogurt, vanilla extract, and apple cider vinegar, and mix on medium low speed until smooth and combined.
  5. Pour the batter into the cupcake liners, filling them about ⅔ full.
  6. Bake at 350 degrees for 17-22 minutes, or until a toothpick inserted in the middle comes out clean. Place the cupcakes on a wire rack to cool.
  7. Once the cupcakes are cool, make the frosting.
  8. Cream the vegan buttery spread in a large bowl. Add a little bit of the sifted powdered sugar. Continue to mix on low speed
  9. Alternate adding the sugar drizzling in the beet puree until the desired consistency is reached. If needed, add a little bit of non-dairy milk. The frosting should be thick but spreadable
  10. Spread or pipe the frosting (1Mt Tip is perfect) onto the cooled cupcakes, then top with Old Salt Merchants cocoa sugar.
  11. Store in the refrigerator if you are not going to serve them right away.

Tips / Notes

  • *You can use any yogurt that works for your needs, or use applesauce or mashed banana. **To make beet puree: Peel and chop one medium sized beet. Boil for about 20 minutes or until tender. Place the cooled beets and some of the liquid in a blender and blend until completely smooth. If it's not blending well, add more liquid


gluten-free, cupcakes, beet powder, chocolate

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