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5 from 9 votes

Lightened Up Red Velvet Cupcakes

Some secret healthy swaps make for a lightened up nutrition profile, but it certainly isn't lacking in flavor. It’s waistline-friendly, but also rich and tasty! It’s a cupcake you can feel good about eating.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 190kcal
Author: Anjali Shah


For the cupcakes:

For the frosting:


  • Preheat oven to 350 degrees. Line cupcake tins with liners.
  • In a large bowl, whisk together flours, cocoa and salt.
  • In another large mixing bowl, beat sugar, applesauce and oil until combined. Add eggs and egg whites, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food coloring and vanilla.
  • Add flour mixture in three batches, alternating with two additions of buttermilk (a half a cup each time), and whisking well after each.
  • Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix until combined, about 10 seconds.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Mix frosting ingredients together in a bowl (you can use a beater to speed it up).
  • Let cupcakes cool completely, then frost with low-fat cream cheese frosting.


Top tips for making Healthier Red Velvet Cupcakes
  • Mix the wet and dry ingredients separately - don't skip this process!
  • Make sure you don’t overfill the cupcake liners, otherwise the cupcakes will overflow.
  • When measuring your cake flour, sift the flour first, and then spoon it into your measuring cup. Then level it off with the back of a knife.  
  • Once you have whisked together the dry ingredients, sift them to ensure there are no lumps. 
  • Make sure the oven is fully pre-heated before you put the cupcakes in
  • When the cakes are baked, an inserted toothpick should come out clean
Originally posted on WomensHealth.com


Serving: 1cupcake | Calories: 190kcal | Carbohydrates: 25.2g | Protein: 3.3g | Fat: 9g | Saturated Fat: 1.8g | Sodium: 145.1mg | Fiber: 1.2g | Sugar: 14.5g