This light version of a Classic: Red Velvet Cupcakes with Fluffy Cream Cheese Frosting is sure to please everyone! We are going to make these cupcakes as light and healthful as possible by using a little less sugar (1 1/2 cups instead of 2), half whole wheat flour, and a lot less fat than is called for in a traditional red velvet cupcake. For the frosting, we are whipping up half as much frosting (a little goes a long way) and using light cream cheese and whipped butter (which has less fat than regular) or low fat margarine with 8 grams of fat per tablespoon.
Makes 12 cupcakes
1/2 cup + 2 tablespoons whole-wheat flour
1/2 cup + 2 tablespoons unbleached white flour or cake flour
1/2 teaspoon salt
1/8 cup cocoa powder
3/4 cups granulated sugar
1/4 cup canola oil
1/2 cup fat free sour cream
1 large egg (higher omega-3 if available)
1/8 cup red food coloring
1 teaspoon pure vanilla extract
1/2 cup low fat buttermilk
3/4 teaspoon baking soda
1 teaspoon white vinegar
Light Cream Cheese Frosting
3 tablespoons light cream cheese (block)
3 tablespoons whipped butter or less fat margarine with 8 grams fat per tablespoon
1/2 teaspoon vanilla extract
Around 1 1/3 cups powdered sugar
- Preheat oven to 350-degrees. Line one cupcake pan with paper or foil liners.
- Add whole-wheat flour, white flour, salt, and cocoa powder to medium bowl and whisk together to blend; set aside.
- In mixing bowl, add sugar, oil, and sour cream and beat on medium speed, with electric mixer fitted with the paddle attachment, until nicely blended. Add egg, beating well until blended in. Pour in food coloring and vanilla and beat on low speed until combined, scrape sides of mixing bowl after about 10 seconds of mixing. While mixer is beating on low speed, add half of the flour mixture, then half of the buttermilk, then the rest of the flour mixture and the rest of the buttermilk, scraping the sides of the mixing bowl as needed. Turn off mixer.
- Add baking soda and vinegar to a small bowl and stir to blend. Quickly beat the bubbling mixture into the red velvet batter for about 10 seconds. Scoop about 1/4 cup of batter (at least) into each cupcake paper. Bake until a fork inserted in the center of your largest cupcake comes out clean (about 20 minutes for cupcakes).
- While cupcakes are baking you can make the frosting! Add cream cheese and whipped butter to mixing bowl and beat on medium-high speed (using electric mixer fitted with paddle attachment) until creamy (about 90 seconds).
- With speed on low, add vanilla extract and 1/2-cup of powdered sugar and once it’s incorporated into the butter mixture, beat on high speed for about 10 seconds. Scrape down sides of the bowl and on low speed slowly add in 1/2-cup cup of powdered sugar. Once it has been blended in, beat the mixture on high speed for about 10 seconds. Scrape down sides of the bowl and on low speed add remaining powdered sugar until you reach your desired frosting texture.
- This frosting will keep in an airtight container in the refrigerator for about a week.
Per cupcake (if 12 per recipe): 212 calories, 3.5 g protein, 34 g
carbohydrate, 7 g fat, 2 g saturated fat, 3.4 g monounsaturated fat,
1.5 g polyunsaturated fat, 24 mg cholesterol, 2 g fiber, 225 mg sodium.
Calories from fat: 30 percent.
Original recipe contains 325 calories, 15 grams of fat, 9 grams saturated fat, and 63 mg cholesterol per cupcake (if 12 per recipe).