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Light Red Velvet Cupcakes With Fluffy Cream Cheese

Light Red Velvet Cupcakes With Fluffy Cream Cheese

Serves: 24

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Total Time: 


1 1/4 cups whole-wheat flour
1 1/4 cups all-purpose or cake flour
1/4 cup cocoa powder
1 teaspoon salt
1 1/2 cups granulated sugar
1 cup fat-free sour cream
1/2 cup vegetable oil
2 large eggs
1/4 cup red food coloring
2 teaspoons vanilla
1 cup low-fat buttermilk
2 teaspoons white vinegar
1 1/2 teaspoons baking soda

Cream Cheese Frosting
1/3 cup light cream cheese
1/3 cup whipped butter or lower-fat margarine
1 teaspoon vanilla
2 to 3 cups powdered sugar


Heat oven to 350 degrees. Line two cupcake pans with paper or foil liners.

In a medium bowl, whisk together the whole-wheat flour, all-purpose flour, cocoa powder and salt.

In a stand mixer fitted with the paddle attachment, beat together the sugar, sour cream and oil until well-combined. Add the eggs, one at a time, beating well after each. Pour in the food coloring and vanilla and beat on low speed until combined, scraping down the sides of the mixer bowl as needed. With the mixer on low speed, add half of the flour mixture, followed by half of the buttermilk. Mix in the remainder of the flour mixture, followed by the remainder of the buttermilk, scraping the sides of the bowl as needed.

In a small bowl, stir together the vinegar and baking soda. Quickly beat the bubbling mixture into the cake batter for about 10 seconds.

Scoop about 1/4 cup of batter into each cupcake liner. Bake until a fork inserted in the center of your largest cupcake comes out clean, about 20 minutes. Let cool the the cupcake tins for 5 minutes before turning the cupcakes out onto a cooling rack. Let cool completely.

Meanwhile, clean the mixer.

While the cupcakes are cooling, make the frosting: In the now-clean mixer, cream together the cream cheese and butter on medium-high until light and fluffy, about 90 seconds.

With the mixer on low, beat in 1 cup of the powdered sugar, along with the vanilla. Once the sugar is incorporated into the butter, increase the speed to high for about 10 seconds. Scrape down the sides of the bowl, reduce the speed to low, mix in another cup of the powdered sugar, and then beat on high speed for another 10 seconds. Scrape down the sides of the bowl and continue to add the remaining powdered sugar until you reach your desired frosting texture. (The frosting can be made ahead and refrigerated for up to 1 week.)

Frost the cooled cupcakes and serve.


Per cupcake (if 24 per recipe): 212 calories (percent of calories from fat, 30), 3.5 grams protein, 34 grams carbohydrates, 2 grams fiber, 7 grams fat (2 grams saturated, 3.4 grams monounsaturated, 1.5 grams polyunsaturated), 24 milligrams cholesterol, 225 milligrams sodium, 0.7 gram omega 3 fatty acids, 0.8 gram omega 6 fatty acids, 4 Weight Watchers points.

For comparison, the original recipe contains 325 calories, 15 grams of fat (9 grams saturated) and 63 milligrams cholesterol per cupcake (if 24 per recipe).

About the recipe

If prefer to make a cake, use either a 9- by 13-inch cake pan or two 9-inch round cake pans. Coat with nonstick oil spray before using and increase the baking time to 30 minutes.