Skinny Red Velvet Cupcakes

red-velvet-cupcake photo

Sprinkles, in Beverly Hills, makes a very popular Red Velvet cupcake. People line up outside to buy one of these yummy treats.  I thought it might be fun to remake them skinny!  They taste sinfully delicious when frosted with my skinny cream cheese frosting.  Now one of these dreamy, skinny cupcakes has 225 calories, 8 grams of fat and 6 Weight Watchers POINTS PLUS.  Just one of  Sprinkles Red Velvet cupcakes has 497 calories and almost 27 grams of fat!

Prep Time: 20 minutes (including the frosting)

Bake time: 25-35 minutes

Cake Ingredients:

1 (16.50 ounces) Duncan Hines Devils Food Cake Mix

2 tablespoons flour

1 (3.4 oz) package of instant chocolate pudding mix

1 cup buttermilk

½ cup warm water

¼ cup unsweetened applesauce

2 tablespoons canola oil

1 ounce red food coloring

2 eggs, I love Egg-Land’s Best eggs

2 egg whites

Cream Cheese Frosting Ingredients:

4 ounces (½ of an 8 ounce package of reduced-fat cream cheese)

1½ cup powdered sugar

1 tablespoon reduced-fat milk

Sprinkles for decoration, optional (I used gold and silver sprinkles I found at the supermarket)


1. Preheat oven to 350 degrees.  Coat a 12-cup muffin tin with cooking spray. Line the cups with cupcake papers.

2. In an electric mixer or using a hand mixer, combine all the cupcake ingredients except the eggs and whites.  Beat well.

3. Add the eggs, egg whites and mix well.

4. Fill each cup just to the top. Do not mound or over fill.

5. Bake for 25-30 minutes until a toothpick inserted comes out clean.  Let them cool before frosting. Bake the remaining 6 cupcakes and cool.

6. 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.

7. Frost each cupcake and decorate with sprinkles, if desired.

8. Store in the refrigerator.

Makes 18 cupcakes

Food Fact

Some food historians believe Red Velvet cake originally came from Down South and was once the signature dessert at the Waldorf Astoria in the 1920s.
Though some believe a chemical reaction between the old-style baking sodas and processed cocoa powders gave the cake a red tint, this phenomenon is actually created by adding a generous amount of red coloring.

Shopping Tip

You’ll find decorative cupcake papers or festive sprinkles at most supermarkets or crafts stores such as Michael’s.

Substitution Tip

You can prepare the cake batter and bake in a Bundt pan instead of the making cupcakes. Coat a Bundt pan with cooking spray.  Fill cake pan evenly with batter. Bake for 55-60 minutes until a toothpick inserted comes out clean. When cake is cooled a little, remove from pan.  Cool completely and drizzle frosting over the top of the cake.

Storage Tip

If you’re not serving for company, these cupcakes freeze great. I love to bake a recipe, let cool and frost. Once the frosting sets, freeze in plastic containers or small plastic bags. When ready to eat, zap in the microwave for about 40 seconds. If you’re using foil lined cupcake papers, be sure to remove them before heating in microwave. Or, let them defrost on the kitchen counter.

Weight Watchers POINTS PLUS

SKINNY FACTS: for 1 cupcake including frosting
225 calories, 8g fat, 4g protein, 37g carbs, 1g fiber, 387mg sodium, 14g sugar