My mini red velvet cupcakes are super simple to make, and are low calorie to boot! They also have a homemade, luxurious light cream cheese frosting over the top.
Ingredients
116 oz.box Duncan Hines Red Velvet Cake Mix, dry mix only
3egg whites
1cupwater
16 oz.container plain, nonfat Greek yogurt
1tspvanilla extract
1tsp baking powder
Cream Cheese Frosting:
4oz.reduced-fat cream cheese
1/2cuppowdered sugar
1tspvanilla 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.