These deliciously soft and moist lower-calorie red velvet cupcakes are just 255 calories per cupcake.
This recipe for lower-calorie red velvet cupcakes swaps regular red velvet ingredients for lower fat and lower calorie options including low-fat spread and low-calorie sweetener granules. Each cupcake is topped with a delicate cream cheese frosting. These cupcakes have to be one of our favourite lower-fat cake recipes. (opens in new tab)
Ingredients
For the cupcakes:
60g low-fat spread
15g low-calorie sweetener granules (we used Canderel Yellow Granules)
2 eggs
1tbsp dark cocoa powder
2tsp red food colouring
120ml buttermilk
150g self-raising flour, sifted
1tsp baking powder
2tsp white wine vinegar
Pinch of salt
For the topping:
50g/2oz low-fat spread
About 2tbsp low-calorie sweetener granules (we used Canderel Yellow Granules)
125g/4oz low-fat cream cheese, chilled
You will also need:
6 large cupcake cases
Deep 6-hole muffin tin
WEIGHT CONVERTER
grams
to
cups
Method
Preheat oven to 180°C/350°F/Gas Mark 4 and sit the paper cases into a deep 6-hole muffin tin.
Add the low-fat spread to the bowl of a food mixer then add the eggs and low-calorie sweetener and beat for a few mins until the mixture becomes light and creamy.
In another bowl mix together the cocoa powder and red food colouring then add to the creamed mixture and beat again until well combined.
Now turn the mixer speed to low and add the buttermilk, flour and baking powder and beat until it is all combined - it should be a fabulous red colour.
Pour in the white wine vinegar and salt and beat on slow for a couple more mins. The mixture will be fairly runny.
Carefully spoon the mixture into the cases, making sure no mixture spills. Put in the oven and bake in the oven for about 20 mins or until the cakes are springy when touched. Remove from the oven and let them cool for 10 mins. Then carefully remove the cupcakes from the tin (which will still be hot) and sit them on a wire rack to cool completely before topping.
For the topping: While the cupcakes are cooling, beat the low-fat spread and low-calorie sweetener together until well combined then beat in the cream cheese until it is light and fluffy. Spread or pipe over the cupcakes and top with a cherry.
Top tips for making low calorie red velvet cupcakes
If making these cupcakes by hand, use a large metal spoon to beat well in between adding the ingredients in order. After adding the flour use a folding technique to combine the ingredients.
The rich, deep red colour in these cupcakes is achieved by dark chocolate cocoa powder and red food colouring. We’d recommend using red food colouring gel for the richest colour.
Store these cupcakes in an airtight container or cake tin on the kitchen side for up to 2 days.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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