Healthy Red Velvet cupcakes

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 47.6
  • Total Fat: 1.8 g
  • Cholesterol: 22.7 mg
  • Sodium: 40.8 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Healthy Red Velvet cupcakes calories by ingredient


Have your cake, but make it healthier
Los Angeles Daily News Oct 5th 2011
Have your cake, but make it healthier
Los Angeles Daily News Oct 5th 2011

Number of Servings: 9


    2 eggs
    5 packets stevia or Equal
    2 tsp vanilla
    1 tsp red food coloring
    2 Tbsp buttermilk
    1 Tbsp Agave Nectar
    1/4 c. Whole wheat Pastry flour
    2 Tbsp flaxseed meal
    2 tsp unsweetened cocoa
    1/8 tsp salt

    Frosting: 2 Tbsp sugar free fat free prepared pudding
    2 Tbsp fat free cream cheese. softened
    ( not included in nutritional information )


line muffin tin with papers and spray lightly with cooking spray.
Separate egg yolks and whites, discarding one yolk.
Place yolk and whites in seperate bowls.
To whites: add 2 packets of sweetner, 1 tsp vanilla and 1/2 tsp food coloring. Set aside
To yolk: add 3 packets of sweetner, 1/2 tsp food coloring,. whisk about 3 minutes or until thickened. Add buttermilk & agave. whisk until combined.
In a small bowl stir together flour, flaxseed meal, cocoa powder & salt. Add this to buttermilk mixture and beat until combined.
Using electric mixer beat egg whites until stiff peaks. Fold egg whites into buttermilk mixture 1/3rd at a time being careful not to deflate the whites.
Spoon evenly into prepared muffin cups. Bake in a preheated 350 degree oven for 12 to 15 minutes, or until they spring back when lightly touched. Transfer cupcakes to a wire rack to cool.
Meanwhile, mix cream cheese & pudding together, spread evenly onto each cupcake.

Serving Size: makes nine small cupcakes

Number of Servings: 9

Recipe submitted by SparkPeople user WOODNROSES.

TAGS:  Desserts |