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–+ servings

Skinny Red Velvet Cupcakes

Skinny Red Velvet Cupcakes

Ingredients
  

Cake Ingredients:

  • 1 (16.50 oz.) Duncan Hines Devils Food Cake Mix
  • 2 tablespoons flour
  • 1 (3.4 oz.) package instant chocolate pudding mix
  • 1 cup buttermilk
  • ½ cup warm water
  • ¼ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 oz. red food coloring
  • 2 eggs, I love Egg-Land’s Best eggs
  • 2 egg whites

Skinny Cream Cheese Frosting Ingredients:

  • 4 oz. reduced-fat cream cheese (½ of an 8 oz. package)
  • 1½ cup powdered sugar
  • 1 tablespoon reduced-fat milk
  • Sprinkles for decoration, optional (I used gold and silver sprinkles I found at the supermarket)

Instructions
 

  • Preheat oven to 350 degrees.  Coat a 12-cup muffin tin with cooking spray. Line the cups with cupcake paper.
  • In an electric mixer or using a hand mixer, combine all the cupcake ingredients except the eggs and whites.  Beat well.
  • Add the eggs, egg whites and mix well.
  • Fill each cup just to the top. Do not mound or overfill.
  • Bake for 25-30 minutes until a toothpick inserted comes out clean.  Let them cool before frosting. Bake the remaining 6 cupcakes and cool.
  • To make the frosting: Using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and mix until smooth. It should be quite thick.
  • Frost each cupcake and decorate with sprinkles, if desired.
  • Store in the refrigerator.

Nutrition

Serving: 1cupcakeCalories: 225kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 23mgSodium: 387mgFiber: 1gSugar: 14gBlue Smart Points: 9Green Smart Points: 10Plus Points: 6