Skinny, Low-Calorie Red Velvet Cupcakes with Reduced-Fat Cream Cheese Frosting and Vanilla

Red velvet cake is one of the few cake desserts that I like, so how about Skinny, Low-Calorie Red Velvet Cupcakes with Reduced-Fat Cream Cheese Frosting and Vanilla? Red velvet cake is typically made with cream cheese frosting which isn’t overbearing and loaded with tons of sugar. I am not a huge fan of overly sweet foods, so I am SUPER picky about desserts.

A friend of mine reached out for my help with planning a surprise birthday party for another friend. She asked if I could bring red velvet cupcakes. I was elated and nervous at the same time. I was happy she requested red velvet (because I would actually want to eat the cupcakes, too).

I was nervous because I am not a huge baker. I do not bake sweets often. I would eat dessert more often if it was prepared my way, the SNATCHED way. I firmly believe I can snatch pretty much any recipe and make it macro-friendly. That is exactly what I did with this recipe. 

Calories: 84       Fat: 1.7G      Net Carbs: 14G     Protein: 2.7G

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Instead of using vegetable oil (which is loaded in fat and calories) I used Greek yogurt for the filling. I used cage-free egg whites instead of whole eggs. For the icing, I used reduced-fat cream cheese and 1/4 cup of powder sugar. Those few modifications made a huge difference. 

I brought two pans of cupcakes to the party and left empty handed. My friends loved them! Several people had no idea these cupcakes were snatched.  While mingling, I was having a conversation with a friend’s girlfriend. She mentioned she felt guilty for eating a cupcake. She had no idea I made the cupcakes and that they were not loaded with calories and sugar. I was so happy I could let her know these are guilt-free cupcakes!

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5 from 5 votes

Guilt-Free Red Velvet Cupcakes

Quick and Easy, Healthy, Skinny, Guilt-Free Red Velvet Cupcakes topped with cream cheese frosting and sprinkles

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Course Dessert

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 30

Calories 87kcal

Author Brandi Crawford

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Ingredients

• 1 box Betty Crocker Super-Moist Red Velvet cake mix
• 3/4 cup plain non-fat Greek yogurt
• 3 egg whites 6 tablespoons
• 6 oz reduced-fat cream cheese
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons baking powder
• 1 1/2 cups water
• 1/2 cup powdered sugar
• red sugar for sprinkles

Instructions

• Preheat the oven to 350 degrees.
• Fill a muffin tray with cupcake liners
• Combine the cake mix, Greek yogurt, water, egg whites, 1 teaspoon of vanilla, and baking powder in a mixing bowl. Mix for 2-3 minutes using an automated mixer.
• Fill each of the cupcake liners with batter.
• Bake for 12-15 minutes. (Mine were good right around 13-14 minutes.)
• Heat the cream cheese in small bowl in the microwave for 20 seconds to soften.
• Add the powdered sugar to the bowl. Using a mixer, beat on high until the frosting becomes thick. Add in 1 teaspoon of vanilla. Continue to beat until the texture becomes creamy.
• When the cupcakes have cooled, spread frosting on the top of each. Sprinkle with red sugar.
• Serve!

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Nutrition (displayed with net carbs)

Calories: 87kcal

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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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