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Skinny Red Velvet Cupcakes with Cream Cheese Frosting
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Prep Time:
30 minutes
Total Time:
2 hours
Indulgent red velvet cupcakes with reduced fat and cholesterol. Irresistible!
Ingredients:
  • 1 1/2 cups granulated sugar
  • 1/4 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup canola oil
  • 1 1/4 cups buttermilk
  • 2 teaspoons white vinegar
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 1 bottle (1 oz) red food color (about 2 tablespoons)
  • 1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 2 tablespoons butter, softened
  • 2 teaspoons fat-free (skim) milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
Instructions:
  • Preheat oven to 350°F and prepare 24 regular-size muffin cups with paper liners. In a large bowl, whisk together flour, granulated sugar, cocoa, baking soda, and salt. Add the remaining cake ingredients and beat with an electric mixer on low speed for 30 seconds, scraping the bowl once. Increase speed to medium and beat for 2 minutes, scraping the bowl occasionally. Fill the muffin cups evenly with the batter (they will be full).
  • Bake for 22-25 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for 5 minutes, then transfer to a cooling rack. Allow to cool completely for about 30 minutes.
  • In a large bowl, use an electric mixer on low speed to blend cream cheese, butter, milk, and vanilla until smooth. Slowly add powdered sugar, 1 cup at a time, while mixing on low speed until frosting is smooth and easy to spread. Frost your cooled cupcakes and store them in the refrigerator with a loose cover.

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