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Red Velvet Cupcakes with Whipped Cream Cheese Frosting

A decadent dessert that's guilt free, thanks to Eat What You Love.

Red Velvet Cupcakes with Whipped Cream Cheese Frosting Photo
1 Cupcake: 180 Calories, 21g Carbs (6g Sugar), 8g Total Fat (1.5g Sat Fat), 4g Protein, 1g Fiber, 20mg Cholesterol, 200mg Sodium; Diabetic Exchanges = 1 1/2 Carbohydrate, 1 1/2 Fat
Yield: 12 cupcakes




*Sucralose based like Splenda

**A light dust of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrate 


  1. Preheat oven to 350 F. Coat a nonstick 12 muffin tin with nonstick baking spray.
  2. In a medium sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, extract, sweetener, and red food color.
  3. Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
  4. Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
  5. To make frosting, place the cream cheeses in a small bowl and beat with an electric mixer until smooth. Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly just mixed. Top each cupcake with 2 tablespoons of frosting. 

Source: Eat What You Love, by Marlene Koch