Low calorie red velvet cupcakes
Introducing low calorie red velvet cupcakes. These cupcakes are soft, moist, fluffy and topped with the smoothest cream cheese frosting. At just 82 calories per cupcake, this is the perfect recipe to satisfy your sweet tooth in a calorie deficit!
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As a certified lover girl, I love all things red velvet. From low calorie red velvet cookies to low calorie red velvet brownies, I can’t get enough! The perfect balance of vanilla and subtle chocolate is exactly what I need to satisfy my sweet tooth. These low calorie red velvet cupcakes have been on my mind since I made them. They are so simple and easy to make yet they taste like you’ve spent ages making them! You only need 10 ingredients and under 30 minutes to whip up your own batch!
Cupcakes are just mini, perfectly portioned cakes – who wouldn’t want them?!? If you struggle with portion control, cupcakes are a great dessert to make ahead and keep in the fridge. You don’t have to worry about overeating them as each cupcake is a serving so you can just grab one as and when you please.
So if you’re in a calorie deficit and love yourself a red velvet sweet treat, you NEED to try this low calorie red velvet cake or this low calorie red velvet latte if you’re looking to switch up your morning coffee.
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie red velvet cupcakes you will need:
Egg – This recipe calls for one medium egg. Ensure the egg is at room temperature – to quickly get a refrigerated egg to room temperature, set in a bowl of warm water for at least 10 minutes.
Stevia – You can opt for any 0 calorie sweetener here but be mindful of the conversion, the stevia I used is a 1:2 ratio of stevia to sugar.
Buttermilk – Buttermilk is very low in calories and creates the perfect velvety crumb due to its acidity. Ensure buttermilk is at room temperature. You can sub for 0% fat greek yogurt in a 1:1 ratio.
Vanilla – No red velvet recipe is complete without vanilla. I always recommend vanilla bean paste for the best vanilla flavor!
Red food coloring
Self-raising flour – Self-raising flour is perfect for cupcakes as it has a combination of baking soda and baking powder for a soft and fluffy cupcake. You can sub for plain/all-purpose flour plus 3/4 tsp baking powder, 1/4 tsp baking soda and a pinch of salt.
Unsweetened cocoa powder – Use good quality, unsweetened cocoa powder for the best flavor. Using sweetened cocoa powder will also increase the calories of the cupcakes.
Baking powder – To help the cupcakes rise.
Philadelphia lightest – For the cream cheese frosting. You can sub for 3% fat cream cheese which is a direct equivalent or low-fat cream cheese which will increase the calories slightly.
0 calorie icing/powdered sugar – To sweeten the cream cheese frosting. Can be subbed for an equal amount of regular icing sugar but the calories per cupcake will increase.
How to make low calorie red velvet cupcakes
- Pre-heat oven to 180ºC (350ºF). Line a 6-count muffin tray with 6 cupcake liners and set aside.
- In a medium bowl, whisk together the egg and stevia until light and fluffy. Add the buttermilk, vanilla and red food coloring and whisk to combine.
- Add the flour, cocoa powder and baking powder and whisk to combine. Divide the batter equally between the 6 cupcake liners and place in the oven. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool completely.
- In the meantime, make the frosting by whisking together the cream cheese, 0 calorie icing sugar and vanilla until smooth.
- Frost the cooled cupcakes and enjoy!
Tips for the best low calorie red velvet cupcakes
Use room temperature ingredients – Room temperature ingredients incorporate better and easier which makes overmixing unlikely. This will result in soft, fluffy and moist cupcakes. Most refrigerated ingredients will come to room temperature within 30 minutes when left on the kitchen counter.
Use vanilla bean paste – Vanilla bean paste adds so much flavor to baked goods and frosting. Investing in a really good, high quality vanilla can take your baked goods from good to great. Plus, you can see the specks of vanilla in the frosting which just feels so luxorious!
Allow the cupcakes ample time to cool – Frosting warm cupcakes is a disaster – believe me I know! The frosting will just melt and drip down. Allow the cupcakes to cool completely before frosting, this will require a little patience but it’s so worth it in the end.
Storage
These frosted cupcakes will stay fresh in the fridge in an airtight container for up to 4 days.
More low calorie cupcakes…
Low calorie red velvet cupcakes – with cream cheese frosting
Ingredients
- 1 egg room temperature
- 30 g stevia*
- 75 g buttermilk* room temperature
- 1 tsp vanilla
- 1/4 tsp red food coloring*
- 60 g self-raising flour*
- 5 g unsweetened cocoa powder
- 1 tsp baking powder
Cream cheese frosting:
- 150 g Philadelphia lightest room temperature
- 30 g 0 calorie icing sugar*
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 180ºC (350ºF). Line a 6-count muffin tray with 6 cupcake liners and set aside.
- In a medium bowl, whisk together the egg and stevia until light and fluffy. Add the buttermilk, vanilla and red food coloring and whisk to combine.
- Add the flour, cocoa powder and baking powder and whisk to combine.
- Divide the batter equally between the 6 cupcake liners and place in the oven.
- Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool completely.
- In the meantime, make the frosting by whisking together the cream cheese, 0 calorie icing sugar and vanilla until smooth.
- Frost the cooled cupcakes and enjoy!
Notes
Nutrition
