Red Velvet Cupcakes with Cream Cheese Frosting (creating Healthier Recipes)

Red Velvet Cupcakes with Cream Cheese frosting (Recipe 2)

Recipe courtesy Terri Wahl edited by Kristina Sadik

Prep Time: 50 min

Inactive Prep Time: 30 min

Cook Time: 55 min

Level: Easy

Serves: 16 cupcakes

Ingredients

For the cupcakes:

15 1/2 ounces whole wheat flour

1 1/4 teaspoons baking soda

3/4 teaspoons salt

1 1/4 teaspoons unsweetened dutch cocoa powder

1 1/2 cups apple sauce

13 ounces granulated sugar

1 1/4 cups skim milk

1 egg

4 egg whites

2 cups dried cranberries

Directions:

2 tablespoons plus 2 teaspoons red food coloring

1 1/4 teaspoons vinegar (white or apple cider can both work)

1 1/4 teaspoons vanilla extract

1/8 cup water

For the cream cheese frosting:

3/4 pounds low fat cream cheese, room temperature

1/2 pound, light, unsalted butter, room temperature

1 pound powdered sugar, sifted

1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

ORIGINAL RECIPE

Red Velvet Cupcakes

Recipe courtesy Terri Wahl

Prep Time:

50 min

Inactive Prep Time:

30 min

Cook Time:

55 min

Level:

Easy

Serves:

16 cupcakes

Ingredients

For the cupcakes:

15 1/2 ounces all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons salt

1 1/4 teaspoons unsweetened cocoa powder

1 1/2 cups vegetable oil

13 ounces granulated sugar

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