Skinny Red Velvet Cupcakes

Dec 15, 2020 | Desserts, Recipes

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These are the best skinny red velvet cupcakes! They’re super tender, full of flavor, and topped with a light cream cheese frosting. Plus they are so much better for you than traditional recipes.

skinny red velvet cupcakes

Mmmm red velvet! So what is red velvet? Is it vanilla? Is it chocolate?

It’s actually a little of both!

These red velvet cupcakes are full of vanilla flavor, with a hint of chocolate, and a bit of tang from the buttermilk. And they are super tender and moist. Trust me on this one…

You need these cupcakes!

And not to worry if you are living a healthy lifestyle, these cupcakes will fit in just nicely. They have been lightened up without sacrificing any flavor. And they are so easy to make. So let’s talk ingredients…

Skinny Red Velvet Cupcake Ingredients

cupcake ingredients

For skinny red velvet cupcakes, you will need the following ingredients:

  •  Cake Flour– Cake flour keeps these cupcakes ultra tender due to it’s low protein content. You can substitute all-purpose flour, just know that they will not be as tender. Or you can make your own homemade cake flour.
  • Eggs– You will need two large, room temperature eggs.
  • Canola Oil– Or any flavorless oil such as vegetable.
  • Granulated Sugar– Or you can use all granulated erythritol if you want your cupcakes to be sugar free.
  • Granulated Erythritol– To reduce the amount sugar I use a blend of granulated sugar and granulated erythritol. You can use all regular sugar or all granulated erythritol (if you want sugar free cupcakes). If you are unfamiliar with erythritol, it’s a sugar substitute with zero net carbs that doesn’t raise blood sugar levels.
  • Greek Yogurt– I like this one in particular, but any brand will work.
  • Vanilla Extract– Pure vanilla extract is best, but imitation will work as well.
  • Cocoa Powder– Be sure it’s natural and unsweetened.
  • Buttermilk– f you don’t have buttermilk on hand you can make your own by adding 1 tablespoon of white distilled vinegar or lemon juice to 2 percent milk. Let it sit until it curdles slightly. 
  • Salt– A pinch of salt is all you need.
  • Baking Soda & Baking Powder– Helps the cupcakes to rise.
  • Red Food Coloring– Liquid or gel food coloring will work. I used 2 tablespoons of the liquid type.

skinny red velvet cupcakes with cream cheese frosting

How to Make Skinny Red Velvet Cupcakes

These are so easy to make. Follow these instructions:

  1. Prepare the cream cheese frosting and refrigerate until ready to use.
  2. Preheat oven to 350°F (177°C). Line a 12 cup muffin pan with paper liners. This recipe make 14 cupcakes, so you will have 2 to make in the second batch.
  3. Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  4. In a large bowl using a hand held or stand mixer fitted with a paddle attachment beat the eggs, sugar, and granulated erythritol on medium until light and foamy (about 2 minutes).
  5. Reduce to low and add in the oil, Greek yogurt, red food coloring, and vanilla. Mix until incorporated. Add half the flour mixture, then the buttermilk, followed by the remaining flour mixture. Mix until well incorporated being careful not to overmix.
  6. Spoon the batter in the cupcake liners filling 2/3 of the way full.
  7. Bake for 18-22 minutes (mine were perfect at 19). They are ready when a toothpick comes out clean or with a few moist crumbs. Don’t overbake as they will dry out. Allow them to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
  8. Frost the cooled cupcakes with the cream cheese frosting. I used a wilton round tip and piped the icing on, but you can simply use a butter knife if you prefer. I don’t recommend a star tip as the frosting is too thin.
cupcake batter

Tips and Storage

  1. Aluminum muffin pans work best for baking cupcakes. Aluminum heats up quickly and evenly, ensuring that your cupcakes come out perfectly every time. It’s also durable and resistant to warping. I love mine!
  2. Cupcakes and icing can be made a day in advance. Store the cupcakes in a sealed container at room temperature and the icing covered tightly in the refrigerator. 
  3. Store your prepared red velvet cupcakes at room temperature for 1 day or in the refrigerator for up to 4 days.

skinny red velvet cupcake

Want more light desserts?

You must try these:

Light Vegan Cookie Dough Bites

Low Fat Vegan Peanut Butter Pudding

Light Strawberry Cheesecake Parfaits

Please let me know how you like the skinny red velvet cupcakes in the comments! I love to hear from you and your star ratings encourage others to give the recipe a try.

Enjoy!

Crystal

skinny red velvet cupcakes
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Skinny Red Velvet Cupcakes

These are the best skinny red velvet cupcakes! They're super tender, full of flavor, and topped with a light cream cheese frosting. Plus they are so much better for you than traditional recipes.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Servings: 14
Calories: 182kcal
Author: Crystal Yentzen

Ingredients

  • Cream Cheese Frosting cream cheese frosting recipe
  • 1 1/2 cups cake flour*
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs room temperature
  • 2/3 cup granulated erythritol*
  • 1/2 cup granulated sugar
  • 1/3 cup canola oil or vegetable oil
  • 1/3 cup greek yogurt
  • 2 tsp vanilla extract
  • 1/2 cup low fat buttermilk
  • liquid or gel red food coloring*

Instructions

  • Prepare the cream cheese frosting and refrigerate until ready to use. The recipe makes enough to frost 14 cupcakes. If you like a lot of frosting, then you may want to double the recipe.
  • Preheat oven to 350°F (177°C). Line a 12 cup muffin pan with paper liners. This recipe make 14 cupcakes, so you will have 2 to make in the second batch.
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand held or stand mixer fitted with a paddle attachment beat the eggs, sugar, and granulated erythritol on medium until light and foamy (about 2 minutes).
  • Reduce to low and add in the oil, Greek yogurt, red food coloring, and vanilla. Mix until incorporated. Add half the flour mixture, then the buttermilk, followed by the remaining flour mixture. Mix until well incorporated being careful not to overmix.
  • Spoon the batter in the cupcake liners filling 2/3 of the way full.
  • Bake for 18-22 minutes (mine were perfect at 19). They are ready when a toothpick comes out clean or with a few moist crumbs. Don't overbake as they will dry out. Allow them to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
  • Frost cooled cupcakes with the cream cheese frosting. I used a wilton round tip. I don't recommend a star tip as the frosting is too thin.

Notes

  1. Cake Flour– Cake flour keeps these cupcakes ultra tender due to it’s low protein content. You can substitute all-purpose flour, just know that they will not be as tender. Or you can make your own homemade cake flour
  2. Granulated Erythritol– To reduce the amount sugar I use a blend of granulated sugar and granulated erythritol. You can use all regular sugar or all granulated erythritol (if you want sugar free cupcakes). If you are unfamiliar with erythritol, it’s a sugar substitute with zero net carbs that doesn’t raise blood sugar levels. 
  3. Buttermilk– If you don’t have buttermilk on hand you can make your own by adding 1 tablespoon of white distilled vinegar or lemon juice to 2 percent milk. Let it sit until it curdles slightly. 
  4. Red Food Coloring– Liquid or gel food coloring will work. I used 2 tablespoons of the liquid type. 

Nutrition

Calories: 182kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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