Red Velvet Cupcakes

5/5

These Skinny Red Velvet Cupcakes are what cupcake dreams are made of! These are light, airy, and perfectly sweet. Topped with a homemade cream cheese frosting that takes these cupcakes to the next level of deliciousness! These will be devoured!!

PREP TIME5 minutes

COOK TIME18 minutes

ADDITIONAL TIME10 minutes

TOTAL TIME33 minutes

Ingredients

CUPCAKE INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 2 Tbsp cornstarch
  • 1/2 tsp baking soda 
  • 1/2 tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp red food coloring  
  • 1/4 cup Land O’ Lakes light butter made with canola oil -be sure to use a light butter not margarine
  • 1 cup Lakanto Monkfruit Classic Sweetener (zero point white granulated sugar substitute)
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup low fat buttermilk or skim milk mixed with 1 Tbsp lemon juice or white vinegar, room temperature
  • Sprinkles

CREAM CHEESE FROSTING INGREDIENTS

  • 4 oz. reduced fat or light cream cheese, softened 
  • 2 Tbsp skim milk or unsweetened almond milk
  • 1/2 Tbsp vanilla extract
  • 1 cup powdered sugar substitute or regular powdered sugar*

Instructions

  1. Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners- a total of 15 liners.
  2. Sift the flour, cornstarch, cocoa powder and baking soda and salt into a large mixing bowl. 
  3. In a separate large bowl whisk together the light butter and monk fruit sweetener until fluffy, then add the eggs-one at a time.
  4. Whisk in the low fat buttermilk, red food coloring, and vanilla. Whisk until all ingredients are well combined. 
  5. Gradually add the wet ingredients to the dry ingredients and mix until JUST combined.
  6. Spoon batter evenly into each prepared cupcake liner -about half way.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Remove the cupcakes from oven and allow to cool for 2-5 minutes, before transferring to a cooling rack. 
  9. Let the cupcakes cool for at least 10 minutes on cooling rack before frosting. 
  10. Use about 2 tablespoons per cupcake to frost the top of each cupcake and smooth with a knife or transfer cream cheese frosting to a piping bag and frost the cooled cupcakes. (I like the Wilton #12 tip for these cupcakes)
  11. Garnish each cupcake with a sprinkles.
  12. Keep refrigerated until ready to serve.

Frosting Directions:

  1. In a large mixing bowl using a hand mixer or a stand mixer bowl, mix the milk and cream cheese together until thoroughly mixed and creamy.
  2. Add vanilla extract and beat to combine.
  3. Add powdered sugar and stir until incorporated, gradually increase the mixer speed and beat until smooth & fluffy.

Notes

  • Nutrtional Information includes frosting with powdered sugar substitute: 80 calories, 2 grams of fat, 3 protein without frosting per serving.

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