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Red Velvet Mini Cupcakes – Skinny Recipe

Trying new recipes is a lot of fun for me, so I am always on a lookout for something new to cook or bake, and then share my experience with all of you.

Lately I have been interested in new recipes that are on a healthy side, to accommodate my family and readers, who are inquiring about these type of foods.

The Red Velvet Cupcakes recipe originated from a website I visit frequently,  however I modified it slightly to fit the mini cupcakes I was making, to cut down on the total fat and calories per serving.

The icing for these cupcakes is in a form of a little rosette, and made with low fat cream cheese.

This recipe yields 24 mini cupcakes.

Red Velvet Mini Cupcakes – Skinny Recipe

Red Velvet Mini Cupcakes – Skinny Recipe


  • 3/4 cup cake flour (I used Softasilk flour)
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1 tsp. unsweetened cocoa
  • 1/2  tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. white vinegar
  • 1/4 cup unsweetened applesauce
  • 1/8 cup butter, softened
  • 1 tsp.  egg yolk
  • 2 egg whites
  • 1 tsp. vanilla extract
  • 3/4 cup light buttermilk
  • 2 tsp. red food coloring
  • Cream Cheese Icing:
  • 4 oz.  light or fat free cream cheese, room temperature
  • 2 Tbs. butter, softened, not melted
  • 1/2 cup confectioners sugar
  • 1 tsp. vanilla extract


  1. In a medium bowl mix cake flour, whole wheat flour, salt, cocoa, and baking powder. Set aside.
  2. In another bowl beat sugar, butter, and applesauce.
  3. Add egg yolk and whites to sugar mixture, and beat well until creamy.
  4. Mix in vanilla extract.
  5. Add 1/2 of the flour mixture to the egg mixture, and mix well.
  6. Mix in buttermilk and food coloring, until well incorporated.
  7. Add the remaining flour mixture, and mix well.
  8. In a separate container mix baking soda and vinegar.
  9. Fold this mixture into the batter.
  10. Line a mini cupcake pan with liners, and fill each almost to the top (leave about 1/8 inch space to the top).
  11. Preheat oven to 350 degrees F.
  12. Bake cupcakes for 15 minutes.
  13. Remove onto a cooling rack to cool off completely.
  14. Cream Cheese Icing
  15. Mix cream cheese and butter until smooth.  Add vanilla, and gradually beat in confectioners sugar until icing is creamy.
  16. Add a drop of water at a time, if needed for creaminess.
  17. Use a cake decorating tool to dab each cupcake with a decorative icing rosette.

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