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 ¼ 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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Guilt-Free Red Velvet Cupcakes
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Ingredients
- 1 box Betty Crocker Super-Moist Red Velvet cake mix
- ¾ cup plain non-fat Greek yogurt
- 3 egg whites 6 tablespoons
- 6 oz reduced-fat cream cheese
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- 1 ½ cups water
- ½ 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!
Nutrition
Nutrition Data
Macros 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.
Cricket Plunkett says
Love that you added yogurt to this, what a great idea!
Neli @ Delicious Meets Healthy says
Red velvet cupcakes are my favorite!! What a great recipe! I am pinning it to try it later. Thanks for sharing!
Jill says
Red velvet anything is such a great treat for celebrations. I'll have to try this lightened up version!
Sara | Belly Rumbles says
You know that you have created a great low fat recipe when people have no idea that what they are eating has been reduced in oil and sugar. Did you tell her in the end tat you made them?
[email protected] says
I did! She subscribed to my website immediately! 🙂
John Kanell says
Guilt free cupcakes are the best! I could eat a dozen of these cupcakes and enjoy each one.
Platter Talk says
You had me at guilt free. This recipe is easy, fast and sounds delightful.
Karen @ Seasonal Cravings says
This is brilliant! I love red velvet cupcakes, but the sugar that goes in 'em is just too much. I'll try this out soon!
Luci's Morsels says
Red velvet? Guilt free? Yes, please! These look too good to be guilt free. Yum!
pretty says
The colour of these red velvet cupcakes is great! it's making me want cake for breakfast!
Shashi at RunninSrilankan says
OH MY WORD!!! I so wish I could jump into the screen and grab me one of these! Red velvet is ma weakness - SO LOVING your use of low fat cream cheese and Greek yogurt instead of butter! That means I can have 2 right? 🙂
staysnatched says
Absolutely! That's is exactly what I love about recipes like this. 🙂
Deb says
They sound and look delicious! Can you provide nutritional info? Calories, carbs, etc?
staysnatched says
Hi Deb. I post nutrition info at the top of every post.
Corey says
These look amazing! I'm going to make them for a Halloween party. Thank you for this amazing recipe. Can't wait to try them :")
staysnatched says
Awesome. Please let me know what you think!
Ali says
Oh my hell. I am drooling over here. Totally going to make these soon. <3
staysnatched says
I hope you enjoy them!
Suzi says
Im so happy I found your recipe!! It came out great. they stuck to the paper a bit but the flavor was perfect! and i dont feel guilty for eating 2 😛
Veronica says
Are these cupcakes 84 calories including the incongruity on them?? I’m on a low calorie diet and just want to make sure the calorie content mean for one cupcake with icing. I just made them 🙂
Jekky says
Hello, how would you suggest storing these for the next day or two?
staysnatched says
In an airtight container in the fridge.
Liz says
Is one serving one cupcake?
staysnatched says
Yes it is.
Anonymous says
Is it accurate that this recipe makes 30 servings? Does that mean these ingredients should make over two pans of cupcakes?
staysnatched says
Yes 30 cupcakes is accurate.
Stephanie says
Hello, I followed this recipe step by step but my batter ended up watery looking. The cakes didn't rise and were wet. I wondered if you had any advice? And did you use medium or large eggs?
Thanks!
staysnatched says
I've used both with no trouble. I will need you to explain what you did.
Stephanie says
Hi, I set the oven to 180°c as that's what I believe it would be converted to for a fan oven in the UK. Put the Betty Crocker mixture in a bowl and added the water, egg whites (I used 3 large), Greek yoghurt, vanilla extract and baking powder. I mixed with an electric whisk as instructed. I think added the mixture to the cases and cooked for about 12 minutes. The mixture looked very runny when transferring to cases. They looked done, did knife test. Then they sunk in the middle and mixture became dense and wet again. Was debating trying it with less water?
staysnatched says
I'm not sure about the temperature conversion. That could be your issue.
ida says
amazing recipe but i only have duncan hines cake mix on hand. would i need to adjust anything?
staysnatched says
I've only made it with Betty Crocker. I assume it works the same, but can only speak for what I have tested.
Chelsea Ryan says
Can you turn this recipe into a full sized cake instead of cupcakes. Looking at making it as a birthday cake for my partner
staysnatched says
I've never done this, but I assume so.
Dana Pace says
I was hoping this was a keto recipe. Do you have a red velvet keto recipe?
staysnatched says
No I don’t.
Kymberly Miller says
Used this recipe to make a double layer cake. The cake was moist with just enough sweetness! Will make this again!
Constance says
I made them and they taste delicious and the batter was light. Red Velvet anything is my favorite. Thank you for sharing your receipe.