Red velvet cupcakes – for some reason – carry a fanciful air about them! They seem like special occasion cupcakes even though they are just a fabulous and simple cupcake. Elegance in a simple form. These are mini and light so very delicious that you can make them any day and feel like it’s a celebration!
16 oz box Duncan Hines® Red Velvet Cake Mix, dry mix only
3 egg whites
1 cup water
6 oz container plain, non-fat Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
Cream Cheese Frosting:
4 oz reduced-fat cream cheese
½ cup powdered sugar
1 tsp vanilla flavoring
Preheat oven to 350 degrees Fahrenheit.
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.
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, pipe or spread the cream cheese frosting mixture over each cupcake.
Refrigerate any leftover icing and store any leftover cupcakes in refrigerator.
Nutrition Information – 48 cupcakes
Per Serving (3 cupcakes w/ frosting):
Vitamin A: 2%
Vitamin C: 0%