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Lightened-Up Black Velvet Cupcakes with Orange Frosting

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These lightened-up black velvet cupcakes with orange frosting are deeply chocolaty with a hint of coffee, topped with a bright, creamy orange frosting. Made with applesauce instead of oil, they’re moist, tender, and guilt-free.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder (natural, not Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) unsweetened applesauce (smooth)
  • 2 tablespoons (30ml) vegetable oil
  • ½ cup (120ml) buttermilk
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1–2 teaspoons black gel food coloring
  • ½ cup (120ml) hot coffee, cooled slightly
  • 4 ounces (113g) reduced-fat cream cheese, softened
  • ¼ cup (60g) plain Greek yogurt
  • 1 ½ cups (180g) powdered sugar
  • Zest of 1 medium orange
  • 2 tablespoons (30ml) fresh orange juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
  3. In a large bowl, whisk together applesauce, oil, buttermilk, egg, vanilla, and vinegar until smooth. The mixture may look thin and slightly curdled.
  4. Stir in black gel food coloring, starting with 1 teaspoon and adding more for desired color.
  5. Pour dry ingredients into wet mixture and stir gently with a rubber spatula until just combined. Do not overmix.
  6. Fold in slightly cooled coffee until incorporated. Batter will be thin.
  7. Divide batter evenly among 12 liners, filling each about ⅔ full.
  8. Bake for 16-19 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting: Beat cream cheese and Greek yogurt with an electric mixer until smooth. Gradually add powdered sugar, beating on low. Add orange zest, orange juice, and vanilla, then beat on medium-high for 2 minutes until light and fluffy.
  10. Frost cooled cupcakes using a piping bag with star tip or spread with a knife. Garnish with extra orange zest if desired.

Notes

Don’t skip the coffee—it deepens the chocolate flavor without tasting like coffee. Use room temperature ingredients for best texture. Start with less food coloring and add more as needed. Check cupcakes at 16 minutes to avoid overbaking. Chill frosting for 15 minutes if too soft to pipe.

Nutrition

Keywords: black velvet cupcakes, lightened-up cupcakes, orange frosting, healthy cupcakes, chocolate cupcakes, applesauce cupcakes, guilt-free dessert

Find it online: https://daintydine.com/lightened-up-black-velvet-cupcakes-with-orange-frosting-recipe/