Mini Red Velvet Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cupcakes: 1/2 box Duncan Hines Red Velvet Cake Mix2 egg whites1/2 cup water1 6 ounce container Yoplait Light Red Velvet Yogurt1 tsp vanillaFrosting:4 ounces reduced fat cream cheese1/2 cup powdered sugar1 tsp vanilla flavoring
Cupcakes:
1. Preheat oven to 350 degrees. Lightly spray 2 mini muffin pans with cooking spray and set aside.
2. In the bowl of a stand mixer, combine the cake mix, vanilla, egg whites, yogurt, and water and beat 2 - 3 minutes.
3. Evenly distribute the batter between the cupcake tins, filling 3/4 full.
4. Bake for 12 - 15 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
Frosting:
1. In the bowl of a stand mixer, combine the softened cream cheese and powdered sugar and mix on high until icing becomes thick; add vanilla and continue to mix until frosting is creamy.
2. Scoop into a piping bag fitted with a small tip. Pipe onto cooled cupcakes. Serve immediately or store in refrigerator until ready to serve.
Serving Size: Makes 48 mini cupcakes
1. Preheat oven to 350 degrees. Lightly spray 2 mini muffin pans with cooking spray and set aside.
2. In the bowl of a stand mixer, combine the cake mix, vanilla, egg whites, yogurt, and water and beat 2 - 3 minutes.
3. Evenly distribute the batter between the cupcake tins, filling 3/4 full.
4. Bake for 12 - 15 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
Frosting:
1. In the bowl of a stand mixer, combine the softened cream cheese and powdered sugar and mix on high until icing becomes thick; add vanilla and continue to mix until frosting is creamy.
2. Scoop into a piping bag fitted with a small tip. Pipe onto cooled cupcakes. Serve immediately or store in refrigerator until ready to serve.
Serving Size: Makes 48 mini cupcakes
Nutritional Info Amount Per Serving
- Calories: 100.6
- Total Fat: 2.2 g
- Cholesterol: 2.1 mg
- Sodium: 120.9 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g
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