Why You’ll Love Red Velvet Chocolate Cupcakes With Coconut-Cherry Glaze Recipe

These cupcakes are a wonderful twist on classic red velvet. The grated beets add natural color and subtle moisture, while almond flour creates a soft, tender crumb. Raw cacao gives them a deep chocolate flavor without making them overly heavy, and the coconut-cherry topping adds a fresh, creamy finish that makes each bite feel special.

You’ll also love that this recipe is simple to prepare with wholesome ingredients and a straightforward method. Whether you are making them for a small celebration, a weekend dessert, or just because you want something beautiful and homemade, these cupcakes feel both elegant and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

¼ cup beets, peeled and finely grated
1¼ cup blanched almond flour
½ teaspoon baking soda
2 tablespoons raw cacao powder
¼ cup coconut oil, melted
7 tablespoons full fat coconut milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons raw honey, plus more if desired
1 egg
¼ cup semisweet mini chocolate chips

For the coconut-cherry glaze:

1 can (400 ml) full fat coconut milk
1 teaspoon vanilla extract
6 fresh cherries, pitted

Directions

Preheat the oven to 350°F and line a muffin tin with baking cups.
In a mixing bowl, combine the almond flour, baking soda, and raw cacao powder.
In a separate bowl, whisk together the melted coconut oil, coconut milk, vanilla extract, apple cider vinegar, honey, egg, and finely grated beets until well mixed.
Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix just until combined.
Fold in the mini chocolate chips.
Divide the batter evenly among the prepared muffin cups, filling each one to the top.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan briefly, then transfer to a wire rack to cool completely.
To make the coconut glaze, refrigerate the can of coconut milk overnight.
Once chilled, scoop the thick coconut cream from the top of the can into a bowl, leaving the liquid behind.
Add the vanilla extract and whip with a handheld or stand mixer until light and fluffy.
Top each cooled cupcake with the whipped coconut glaze and garnish with a fresh cherry.

Servings and timing

This recipe makes 6 servings, which means 6 cupcakes.

Timing breakdown:

Prep time: 20 minutes
Bake time: 30 to 35 minutes
Total time: 55 minutes, plus overnight chilling time for the coconut milk

Variations

There are several easy ways to customize these cupcakes while keeping their delicious texture and flavor.

For a sweeter dessert, add a little more honey to the batter or lightly sweeten the coconut glaze with honey or maple syrup. If you want a stronger chocolate flavor, increase the cacao powder slightly or use dark chocolate chips instead of semisweet.

You can also swap the cherries for raspberries or strawberries if you prefer a different fruity topping. For extra texture, sprinkle chopped toasted coconut over the glaze before serving. If you want to make them feel more festive, a small dusting of cacao powder on top adds a pretty finishing touch.

Storage/Reheating

Store the cupcakes in an airtight container in the refrigerator if they are already topped with the coconut glaze. They are best enjoyed within 2 to 3 days.

If the cupcakes are unfrosted, you can keep them at room temperature for up to 1 day or refrigerate them for a few days. The coconut glaze should always be refrigerated because it can soften quickly at room temperature.

For serving, let chilled cupcakes sit out for about 10 to 15 minutes so the texture softens slightly. These cupcakes do not need reheating, but if you want the unfrosted cupcakes a little warmer, you can microwave one for a few seconds before adding the glaze.

FAQs

Can you taste the beets in these cupcakes?

The beets are very mild in flavor. They mainly add moisture and natural color rather than a strong earthy taste.

Why is almond flour used in this recipe?

Almond flour gives the cupcakes a soft, moist texture and a slightly rich, nutty flavor that pairs well with chocolate and coconut.

Do I need to refrigerate the coconut milk overnight?

Yes, chilling the coconut milk helps the thick cream separate from the liquid so you can whip it into a fluffy glaze.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them covered. Add the glaze and cherries closer to serving time for the best texture.

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour, so replacing it with regular flour may change the texture and structure significantly.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they are ready.

Can I freeze these cupcakes?

You can freeze the unfrosted cupcakes once fully cooled. Wrap them well and store for up to 2 months. Thaw before glazing and serving.

What kind of cocoa works best here?

Raw cacao powder works well for a deep, rich flavor, but unsweetened cocoa powder can also be used if that is what you have.

Can I make the glaze sweeter?

Yes, you can mix a little honey into the whipped coconut cream if you prefer a sweeter topping.

What makes these cupcakes red velvet?

The combination of cacao, vinegar, and the natural red color from the grated beets gives these cupcakes their red velvet character.

Conclusion

Red Velvet Chocolate Cupcakes With Coconut-Cherry Glaze are a beautiful homemade dessert that feels both special and approachable. With their tender crumb, deep chocolate flavor, naturally vibrant color, and creamy coconut topping, they offer a fresh take on a classic cupcake. Whether served for a gathering or enjoyed as a small batch treat at home, these cupcakes are sure to leave a lasting impression.