Skinny Mini Red Velvets Cupcakes

Imagine thick, sweet, creamy cream cheese lathered on top of a moist, crumbly red velvet cupcake….

Are you drooling yet?

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Well if you are like me and a delicious red velvet cupcake is something you like to indulge in every now and then then this is the recipe for you.  I LOVE red velvet cupcakes because it’s a break from the usual chocolate cupcake with its tangyness that is so iconic of a red velvet cupcake.

I decided to make mini red velvet cuppycakes for our thanksgiving table because we were having other desserts as well, so I figured people would be able to try a little bit of everything if the serving size was a bit smaller.  These were quite a hit, and most people weren’t only able to eat just one!

I adapted this recipe from and the frosting recipe is something I concocted on my own.  Although I like the tang of cream cheese frosting, I also like my frosting a little on the sweet side, which is what I was able to achieve with this lower calorie version.  The reason it is lower in calories is because I used 1/3 the fat cream cheese, and also I opted to not use butter as most recipes call for.  Even when I’m making regular, full fat cream cheese frosting I generally don’t use butter because I can’t taste much of difference.  The cupcake recipe was great!  Very moist, and the flavor was almost exact.  Topped with frosting you can’t tell the difference!

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Skinny Mini Red Velvet Cupcakes

Recipe adapted from, original recipe link: click here

Servings 26

Calories: Unfrosted Cupcake- 60, Frosted Cupcake- 86

Fat: 1.6 g (Frosted)

1/2  of a (16 oz) Boxed cake mix – white

1/2 cup + 2 tbsp reduced fat buttermilk (1/2 cup + 1tbsp 1% milk w/ 1tbsp lemon juice)

1/4 cup plain chobani (fat free)

1 + 1/2 egg whites (hard to do, but not impossible!)

1/2 of a large of sugar free, fat free cheesecake pudding mix (non-bake)

1 tbsp unsweetened Hersey’s cocoa powder

1/2 tbsp red food coloring


1. Preheat oven to 350 degrees.  Line mini baking pan with liners.

2. Mix all ingredients above in a stand mix until smooth.

3. Scoop batter into liners about 3/4 full.

4.  Bake for 8 minutes, and then check every minute until a tooth pick comes out clean.

5.  Allow to cool.

Skinny Cream Cheese Frosting


1/4 cup + 2tbsp (1/3 fat) cream cheese, softened

3/4 + 2 tbsp cups powdered sugar

1/4 + 1/8  tsp vanilla extract


1. Mix until smooth in a beater.

2.  Frost cupcakes.

These cupcakes are super yummy, and take no time to make!  If you are looking to make small treats for your holiday table, or for a birthday party these would be fabulous!  Enjoy all the deliciousness without all the fat, and calories of a traditional red velvet cuppycake!


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