Red Velvet Cupcakes with Cream Cheese Frosting

Votes: 3

Time: 1 hour.
Complexity: easily
Quantity: 48 cupcakes

Nutritional value per serving:

Calories 83, total fat 5 G., saturated fats 0 G., proteins 1 G., carbohydrates 9 G., fiber 0.5 G., cholesterol 4 mg, sodium 50 mg, sugar 6 G.

These practically diet-friendly mini cupcakes are just as delicious as the famous cake, but contain less fat and carbs. They're completely butter-free, contain only low-fat dairy products, and use whole-wheat flour instead of all the regular flour. The vegetable oil makes these cupcakes incredibly moist and richly chocolatey. Bake them in mini muffin tins and top with a stunning buttercream frosting, also made with low-fat cream cheese and powdered sugar. A delicious one-bite dessert!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups white whole grain flour
2 tbsp cocoa powder
0.5 tsp fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tbsp red food coloring
1 tsp vanilla extract
0.5 cups of yogurt or kefir with 1% fat content
1 teaspoon of baking soda
1 teaspoon distilled white vinegar
220 g low-fat cream cheese, room temperature
1 cup powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, sour milk, curd cheese, eggs, cocoa

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line 48 mini muffin liners with paper liners in 2 large metal pans or 4 small ones.
In a medium bowl, whisk together the flour, cocoa powder, and 1/4 teaspoon salt. In a large bowl, beat the butter and granulated sugar with a hand mixer on medium-high speed. Add the egg and beat until smooth. Stir in the food coloring and 1/4 teaspoon vanilla.

On low speed, add the flour mixture and buttermilk alternately in three additions, beginning and ending with the flour, beating well after each addition. Combine the baking soda and vinegar in a small bowl and then fold into the batter.
Using a small ice cream scoop coated with cooking spray, spoon the batter evenly into the muffin cups. Bake until a toothpick inserted into the center comes out clean, 18-20 minutes. Remove the cupcakes from the cupcake cups and cool completely on a wire rack.
Meanwhile, in a large bowl, beat the cream cheese frosting until smooth and fluffy. Sift the powdered sugar over the mixture and beat until smooth. Stir in the remaining 1/4 teaspoon of salt and 0.5 teaspoon of vanilla. Spread or pipe the frosting onto the cooled cupcakes.

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