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Finding easy and low calorie cake recipes can sometimes be difficult. Look no further! My Easy Low-Calorie Mini Red Velvet Cupcakes check all the boxes, and are delicious too! I start by utilizing a boxed red velvet cake mix, but lighten it up with egg whites and Greek yogurt. Then, I bake the mini cupcakes and allow them to cool completely. Finally, I make a light frosting with reduced-fat cream cheese, powdered sugar, and skim milk! Your kids will not get enough of these Easy Low-Calorie Mini Red Velvet Cupcakes!
Recipes Similar to Easy Low-Calorie Mini Red Velvet Cupcakes:
- 4 Ingredient Pumpkin Spice Muffins Recipe
- Healthy Lemon Blueberry Loaf
- Strawberry Cool Whip® Cookies
- Low-Calorie Sweet Potato Pie
What Makes These Cupcakes Low Calorie?
If I utilize store-bought cake mix, sometimes I make my own rules and don’t follow the directions on the box. This way, I can use egg whites instead of whole eggs, or water instead of milk. Doing this allows me to save on fat and calories, yet still have a deliciously moist cake. When making the frosting, I also like to save on fat and calories by using reduced fat cream cheese and skim milk. All of the flavor, none of the guilt!
There are always ways to make a high calorie dish healthier. For more recipes like this, try my Lightened Up Lemon Coconut Cake!
Ingredients in Easy Low-Calorie Mini Red Velvet Cupcakes
- Duncan Hines Red Velvet Cake Mix
- egg whites
- water
- plain, non-fat Greek yogurt
- vanilla extract
- baking powder
- reduced-fat cream cheese
- powdered sugar
- vanilla
How to Make Easy Low-Calorie Mini Red Velvet Cupcakes
Cupcakes: Preheat oven to 350ºF.
Using cupcake liners, line two mini muffin pans with cupcake liners and set aside.
In a stand-up mixer or using a hand mixer, mix dry cake mix, egg whites, water, yogurt, vanilla and baking powder until well mixed. Mix for about 2-3 minutes.
Using a spoon, evenly fill cupcake liners with cake batter.
Bake for 12-15 minutes or until toothpick inserted in the center of cupcake comes out clean.
Frosting: Beat softened cream cheese and powdered sugar together on high until icing starts to become thick, add in vanilla and continue beating on high until frosting is creamy.
After cupcakes have cooled, spread the cream cheese frosting mixture over each cupcake. Refrigerate any leftover icing and store any leftover cupcakes in refrigerator.
Easy Low-Calorie Mini Red Velvet Cupcakes
Ingredients
- 1 16 oz. box Duncan Hines Red Velvet Cake Mix, dry mix only
- 3 egg whites
- 1 cup water
- 1 6 oz. container plain, nonfat Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
Cream Cheese Frosting:
- 4 oz. reduced-fat cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla flavoring
Instructions
- Cupcakes: Preheat oven to 350ºF.
- Using cupcake liners, line two mini muffin pans with cupcake liners and set aside.
- In a stand-up mixer or using a hand mixer, mix dry cake mix, egg whites, water, yogurt, vanilla and baking powder until well mixed. Mix for about 2-3 minutes.
- Using a spoon, evenly fill cupcake liners with cake batter.
- Bake for 12-15 minutes or until toothpick inserted in the center of cupcake comes out clean.
- Frosting: Beat softened cream cheese and powdered sugar together on high until icing starts to become thick, add in vanilla and continue beating on high until frosting is creamy.
- After cupcakes have cooled, spread the cream cheese frosting mixture over each cupcake. Refrigerate any leftover icing and store any leftover cupcakes in refrigerator.
Notes
Nutrition
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