Healthy Red Velvet Cupcakes
These Healthy Red Velvet Cupcakes are rich, fluffy, and decadent, finished with a sweet and tangy cream cheese frosting!
Equipment
- Mixing Bowls
- Stand Mixer
- Mini Muffin Pan
- Piping Bags
- Oven
Ingredients
Cupcakes
- 15.25 oz red velvet cake mix boxed
- 1 cup Greek yogurt nonfat
- 1 cup Water
Cream cheese frosting
- 8 oz Light Cream Cheese block style, softened
- 1 tbsp Butter softened
- 1 cup Powdered sugar
- 1.5 cups Powdered sugar substitute
- 1 Tsp Vanilla
Instructions
Cupcakes
- Preheat oven to 350F.
- In a medium mixing bowl, combine cake mix with greek yogurt, and water. Whisk together until smooth.
- Spray mini muffin pan or line with cupcake liners and divide batter evenly among 48 cupcakes (roughly a heaping tablespoon in each).
- Bake for 14-16 minutes, until a toothpick comes out clean. Let cool before frosting.
Cream Cheese Frosting
- In the bowl of a stand mixer, combine cream cheese and butter and beat on medium speed until well combined and fluffy. Add powdered sugar and powdered sugar substitute 1/2 cup at a time until frosting thickens. Add vanilla and beat on medium speed to combine, until frosting is fluffy.
- Frost each mini cupcake and finish with some sprinkles. Keep in the fridge until ready to eat. Enjoy!
Notes
Sizes:
- If you're making these minis, it makes 48 mini cupcakes
- Bake at 350F for 13-15 minutes for mini
- If you're making regular size, it makes 24 cupcakes
- Bake at 350F for 20-23 minutes, until a toothpick comes out clean
Nutrition
Calories: 63kcalCarbohydrates: 14gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 95mgPotassium: 48mgFiber: 0.2gSugar: 6gVitamin A: 34IUCalcium: 25mgIron: 0.4mg
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