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Lighter Red Velvet Cupcakes with Cream Cheese Frosting

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These lighter red velvet cupcakes with cream cheese frosting are incredibly moist and flavorful, made with applesauce and Greek yogurt to reduce fat and sugar without sacrificing taste. Perfect for any occasion, they come together in about 35 minutes and are a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60g) unsweetened applesauce
  • ¼ cup (60g) plain Greek yogurt (full-fat or 2%)
  • 1 large egg, at room temperature
  • ½ cup (120ml) buttermilk
  • 1 tablespoon red gel food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt for about 20 seconds. Set aside.
  3. In a large bowl, whisk together sugar, vegetable oil, and applesauce until well combined. Add Greek yogurt and whisk until smooth. Add egg and whisk until fully incorporated.
  4. Pour in buttermilk, red gel food coloring, white vinegar, and vanilla extract. Whisk gently until color is uniform.
  5. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
  8. While cupcakes cool, make frosting: Beat softened cream cheese and butter together with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add sifted powdered sugar in three additions, beating on low after each. Add vanilla and salt, then beat on medium-high for 1 minute until light and creamy.
  9. Once cupcakes are completely cool, pipe or spread frosting onto each cupcake.

Notes

Room temperature ingredients are crucial for best texture. Don’t skip the vinegar—it reacts with baking soda for lift. Gel food coloring is preferred over liquid. Cream cheese frosting can become runny if overbeaten; beat just until smooth. For a deeper red, add more gel coloring. Unfrosted cupcakes can be stored at room temperature for up to 2 days; frosted cupcakes should be refrigerated for up to 4 days.

Nutrition

Keywords: red velvet cupcakes, lighter cupcakes, cream cheese frosting, healthy cupcakes, easy dessert, bake sale recipe

Find it online: https://sofiaspice.com/lighter-red-velvet-cupcakes-with-cream-cheese-frosting/