Skinny Red Velvet Cupcakes

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 and 8 grams of fat Just one of  Sprinkles Red Velvet cupcakes has 497 calories and almost 27 grams of fat!
Skinny Red Velvet Cupcakes

Helpful Tips About this Recipe

Makes 18 cupcakes

Food Facts

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 Tips

You can prepare the cake batter and bake in a Bundt pan instead of making cupcakes. Coat a Bundt pan with cooking spray.  Fill the 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 Tips

If you’re not serving for company, these cupcakes freeze great. I love to bake a recipe, let it 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.
WW Freestyle SmartPoints 9-Blue
WW SmartPoints 10
SKINNY FACTS: for 1 cupcake including frosting
225 calories, 8g fat, 2g sat. fat, 23mg chol, 4g protein, 37g carbs, 1g fiber, 387mg sodium, 14g sugar
FACTS: for Freestyle SmartPoints
184 calories, 1g sat. fat, 2g protein, 25g sugar


Skinny Red Velvet Cupcakes

Skinny Red Velvet Cupcakes

No ratings yet
Prep Time 20 minutes
Bake time: 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 18
Calories 225 kcal


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)
  • cup powdered sugar
  • 1 tablespoon reduced-fat milk
  • Sprinkles for decoration, optional (I used gold and silver sprinkles I found at the supermarket)


  • 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.


Serving: 1cupcakeCalories: 225kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 23mgSodium: 387mgFiber: 1gSugar: 14gBlue Smart Points: 9Green Smart Points: 10Plus Points: 6
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating