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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.

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
Red Velvet Cupcakes with Whipped Cream Cheese Frosting Photo
Yield: 12 cupcakes



  • 1 large egg
  • 1/3 cup oil
  • ¼ cup sugar
  • ¾ teaspoon vanilla extract
  • 3/4 cup granulated no-calorie sweetener*
  • 2 tablespoons red food coloring
  • 1 ½ cups + 2 tablespoons cake flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 3/4 cup buttermilk 


  • 8 ounces tub-style light cream cheese
  • 4 ounces nonfat cream cheese
  • ¼ cup granulated no-calorie sweetener*
  • 1 cup light whipped topping 

*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

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(Page 1 of 1, 3 total comments)



What is the yield of this recipe? Hi! This recipe looks really good:) I'm considering making these for a project in World History. I need to make a food popular in the 1920's, and these seemed like a good idea since they can be served individually, since I need to make enough for the whole class. But I'm wondering what the yield is for this recipe because I need to know if I need to double or triple it. Please get back to me ASAP because I only have a few days until I have to present! Thanks so much!!:)

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posted Dec 16th, 2013 11:28 pm


I have not tryed frosting recipes yet, but feel you have helped me . I am trying to make cupcakes that do not call for powderd sugar in the frosting.. instead I am useing "Truvia". Thank-you and will get back to you on how It turns out. VickyG.

posted Apr 5th, 2012 11:12 pm


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