How To Make Low Fat Red Velvet Cupcakes
Who doesn’t love red velvet cupcakes? In this recipe, low-fat cream cheese is used for the frosting for a dessert that’s full in flavor at half the guilt.
Serves:
Ingredients
- 1½cupscake flour
- 1cupwhite whole wheat flour,or gluten free flour
- 1cupsugar
- 1tbspdutch-process cocoa,unsweetened
- 1tspsalt
- 1tspbaking powder
- 1tspBaking Soda
- 1tspwhite vinegar
- ½cupapple sauce,unsweetened
- ¼cupbutter,softened
- 1egg
- 2egg whites
- 2tspvanilla
- 1⅓cupbuttermilk,light
- 1tbspred food coloring
For Low Fat Cream Cheese Frosting:
- 8ozPhiladelphia Cream Cheese,⅓ fat
- 1cuppowdered sugar
- 1tspvanilla extract
Instructions
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Preheat oven to 350 degrees F.
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Line cupcake tins with liners.
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In a large mixing bowl, stir together flours, salt, cocoa, and baking powder.
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In another large bowl beat sugar, applesauce and butter.
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Beat in eggs and vanilla.
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In a separate bowl mix baking soda and vinegar.
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Add half of the dry ingredients into the egg mixture, mix well.
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Add buttermilk, red food coloring and mix well.
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Add the remaining dry ingredients and fold in vinegar and baking soda.
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Pour in prepared cupcake liners ¾ of the way.
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Bake 20 to 25 minutes or until a toothpick inserted comes out clean.
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Cool, then frost with low fat cream cheese frosting.
Low Fat Cream Cheese Frosting:
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Beat together cream cheese, powdered sugar and vanilla until smooth.
Nutrition
- Calories: 149.92kcal
- Fat: 5.25g
- Saturated Fat: 2.97g
- Trans Fat: 0.07g
- Monounsaturated Fat: 1.33g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 23.52g
- Fiber: 0.76g
- Sugar: 13.64g
- Protein: 2.69g
- Cholesterol: 20.94mg
- Sodium: 136.00mg
- Calcium: 41.08mg
- Potassium: 69.79mg
- Iron: 0.88mg
- Vitamin A: 51.31µg
- Vitamin C: 1.12mg
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