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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 177.9
  • Total Fat: 7.2 g
  • Cholesterol: 39.4 mg
  • Sodium: 221.1 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Red Velvert Cupcakes with Cream Cheese Frosting- Light calories by ingredient
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Red Velvert Cupcakes with Cream Cheese Frosting- Light

Submitted by: DYNAMICDEB53

Introduction

I was looking for a red velvet cupcake recipe to have for Christmas dessert last year, and this one turned out delicious. The original recipe was not low fat, but I made a few changes, they are less calories. This year I tried to reduce the fat more by using applesauce but they didnt work. So I went back to the original idea of decreasing the sugar and lower fat cream cheese. Everyone raved and didnt know till later that they were lowfat treat. I hope you like them too. I think it would be very easy to make half the recipe. I was looking for a red velvet cupcake recipe to have for Christmas dessert last year, and this one turned out delicious. The original recipe was not low fat, but I made a few changes, they are less calories. This year I tried to reduce the fat more by using applesauce but they didnt work. So I went back to the original idea of decreasing the sugar and lower fat cream cheese. Everyone raved and didnt know till later that they were lowfat treat. I hope you like them too. I think it would be very easy to make half the recipe.
Number of Servings: 20

Ingredients

    2 1/2 c flour sifted
    1 tsp baking powder
    1 tsp salt
    2 Tblsp unsweeteend cocoa powder
    1 Tblsp red food coloring
    1 Tblsp water
    1/2 c butter, softened
    3/4 c Splenda
    3/4 sugar
    2 eggs, room temperature
    1 tsp vanilla extract
    1 tsp white vinegar
    1 tsp baking soda
    frosting:
    4 oz 1/3 fat cream cheese, softened
    1 Tblsp butter, softened
    3/4 c confectioners sugar, sifted
    1/4 tsp vanilla

Directions

Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners.
Sift together flour, baking powder and salt into a medium bowl and set aside. In a smaller bowl, mix the food coloring and cocoa powder to form a thin paste without lumps and set aside.
In a larger bowl, using a hand or standard mixer, beat butter, sugar and splenda together until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula you go. Add one third the flour mixture to the batter, beat well, and then beat in half of the buttermilk. Beat in a third of the flour mixture and then the second half of the buttermilk. End with the last third of the flour mixture; beat until well combined, making sure to scrape down the bowl with a spatula.
In a small bowl, mix vinegar and the baking soda. Be careful as it will fizz so donít do it in a shallow bowl. Add the vinegar mixture to the cake batter and stir well to combine.
Fill the cupcake cups with the cake batter until they are a little less that 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 13-16 minutes, rotating pans half way through. The cupcakes are done when a toothpick comes out clean. If it sinks down they are not yet complete.
Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow cooling completely before frosting.
Making the frosting: In a large bowl, with an electric mixer on medium speed, beat cream cheese and butter until well blended. Add confectionersí sugar and vanilla and beat until smooth and fluffy.
Frost the cupcakes.
This makes 20 nice cupcakes.


Number of Servings: 20

Recipe submitted by SparkPeople user DYNAMICDEB53.





TAGS:  Desserts |

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