Monday, February 13, 2012

Seriously Good Low Calorie Red Velvet Cupcakes!

If you're looking for a great treat that wont make you feel extra guilty this is it! I found this on The How To Mommy, and here's what she had to say:

Being on Weight Watchers often means choosing an apple instead of the brownie you so desperately want.

However, these Hungry Girl Red Velvet Insanity cupcakes will fulfill any sweet craving you might have and you won’t have to feel guilty when you’re done!

These are by far my very favorite dessert and in my opinion, better than many of the red velvet cupcakes I’ve gotten at professional bakeries.

And with less than 200 calories per cupcake, I’ve even been known to have two {or three}…

Low Calorie Red Velvet Cupcakes

12 servings
Calories: 140 Fat: 3 grams
PointsPlus® Value: 4 {but you can have two for 7 PointsPlus®}


Cupcake Ingredients

  • 1 cup moist-style devil’s food cake mix (1/4 box)
  • 1 cup moist-style yellow cake mix (1/4 box)
  • Two 25-calorie packets diet hot cocoa mix
  • 1/2 cup fat-free liquid egg substitute
  • 1/4 cup mini semi-sweet chocolate chips, divided
  • 1 T. red food coloring
  • 1 tsp. Splenda No Calorie Sweetner (granulated)
  • 1/8 tsp. salt

Frosting Ingredients

  • 6 T. Jet-Puffed Marshmallow Creme (this is a generous 1/3 cup, but not quite 1/2)
  • 6 T. fat free whipped topping
  • 1/4 cup fat-free cream cheese, room temperature
  • 1 T. Splenda No Calorie Sweetner (granulated)


  1. Preheat oven to 350°
  2. Set out frosting ingredients to come to room temperature.
  3. In a tall glass, place half of the mini-chocolate chips and both cocoa packets. Add 1/2 cup boiling water and stir until chips and cocoa mix have dissolved.
  4. Add 1 cup cold water and mix well.
  5. Pour mixture, cake mixes, egg substitute, remaining chocolate chips, food coloring, Splenda and salt into a large mixing bowl.
  6. Mix until smooth and blended. {Batter will be thin, but they will puff up once baked}
  7. Line a muffin pan with baking cups or spray with nonstick spray {I prefer foil cups, as the paper seems to stick to the batter}. Distribute batter evenly. {about 1/3 cup per tin}
  8. Bake for 15 to 20 minutes. Cupcakes will look shiny when done.
  9. While baking, combine all frosting ingredients except whipped topping and mix well. Once mixed, fold in whipped topping and put in a Ziploc bag and refrigerate until cupcakes are ready to be frosted.
  10. Allow cupcakes to cool completely, then evenly distribute frosting by cutting the corner off of the bag.
    I had left over batter, so I made mini cupcakes for the kids!
  11. Smooth frosting and enjoy!

This recipe does call for a lot of ingredients and is a little time consuming, but it is SO worth it. If you have more will power than I do, I recommend quadrupling the recipe to use a majority of the ingredients, and freeze the ones you don’t use.

They freeze really well and it’s a perfect treat to pull out when you just need a little something sweet!

I made these for a V-Day Treat and I was so happy with how they turned out! I got nothing but compliments! HAPPY VALENTINE'S DAY!!!

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