Lightened Up – Red Velvet Cupcakes

Red velvet cupcakes are red in color, taste like cocoa, and they are layered with cream cheese frosting. These red velvet cupcakes are lightened up to make them more WW friendly.

If you are tired of making cookies during the Holidays, Red Velvet cupcakes are the next way to go. A big red cupcake topped with cream cheese frosting can really add some height to that cookie platter.

 Aldi has white chocolate candy cane flavored pretzels in stores right now for the Holidays and they made a really nice decoration for the top of the cupcake. Don’t they look cute? If you can’t find these pretzels or do not have an Aldi, see if other stores around you carry white chocolate covered pretzels. Or, you could always make your own! They are super easy to make. Just dip some Christmas shaped pretzels in some white chocolate and sprinkle them with crushed candy canes right away. 

Also, do not make this mistake! The last two recipes I’ve made, I completely forgot to add sugar to it and remembered that at the last minute. After I tasted the batter, I was like yuck these taste like crap. Then I realized I forgot the sugar. Do not do what I did and forget to add the sugar, or else you’ll have some pretty bland tasting cupcakes. 

What do I need to make Red Velvet Cupcakes?  

• 2 1/4 cup all purpose flour 
• 1 tsp table salt 
• 1 tsp baking soda 
• 2 tablespoons of unsweetened cocoa 
• 1 1/4 cup low fat buttermilk 
• 1 tsp white vinegar 
• 2 tsp of vanilla extract, divided
• 3/4 cup of sugar 
• 1/4 cup of light butter 
• 2 large eggs 
• 2 tsp red food coloring 
• 1 cup powdered sugar 
• 2 tablespoons Neufchatel Cheese 

How to make Red Velvet Cupcakes?  

1. Preheat oven to 350ºF. Prepare 16 muffin tins with paper muffin liners.
   
   
2. In a large bowl, mix together flour, salt, baking soda, and cocoa; set aside.
   
   
3. In another large bowl, mix together buttermilk, vinegar and 1 teaspoon of vanilla extract; set aside.
   
   
4. With an electric mixer on high speed, cream granulated sugar with butter until light and fluffy. Reduce mixer speed and add eggs, one at a time, until well-incorporated.
   
   
5. Add about 1/3 each of flour and buttermilk mixtures to sugar mixture; beat until just combined. Repeat until all of flour and buttermilk mixtures are incorporated; add 1 1/2 ounces of red food coloring and mix well with a mixer (do not overbeat batter).
   
   
6. Fill each muffin tin about 2/3 full with batter.
   
   
7. Bake until a toothpick inserted in the center of a cupcake comes out dry, about 25 minutes; cool for 5 minutes in pan and then cool completely on a wire rack.
   
   
8. Meanwhile, to make the icing, combine powdered sugar, cheese and remaining teaspoon of vanilla in a medium bowl. Beat with an electric mixer until well-combined and creamy. For a looser icing, add 1 to 2 teaspoons of warm water. Ice cooled cupcakes. Yields 1 iced cupcake per servings.

Tips for Red Velvet Cupcakes

What does red velvet taste like? Red Velvet cupcakes have a chocolate cupcake for the base and get topped with cream cheese frosting. 

What makes red velvet cupcakes red? You can use the red food coloring gel or drops that you get at most grocery stores. If you want to use natural food coloring try checking out a red velvet cupcake recipe that uses red beet juice. 

How long do red velvet cupcakes last? 1 to 2 days if stored at room temperature. 

Can I make these cupcakes in advance? Yes, store in an airtight container in the fridge. 

If you don’t want to use red food coloring you can use other colors as well. I’ve made green velvet cupcakes before and blue would look really nice. 

Cupcake Recipes  

Chocolate Chip Cookie Dough Cupcakes 

Mojito Cupcakes 

Skinny S’more Cupcakes

Skinny Funfetti Cupcakes

Lemon Cupcakes

Chocolate Cupcakes with Peppermint Frosting 

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