Red Velvet Valentine's Day Cupcakes with Whipped Cream Cheese Frosting

| Feb 12, 2010

I can't think of a better way to say " I love you," than a perfect Red Velvet Cupcake. These easy-to-make one-bowl cupcakes take the cake with just 180 calories and a mere teaspoon of added sugar. (For comparison, a typical cupcake bakery Red Velvet Cupcake with Cream Cheese Frosting has over 500 royal calories and a whopping 15 teaspoons of sugar).


1 large egg

1/3 cup oil

1/4 cup sugar

3/4 teaspoon vanilla extract

3/4 cup Splenda granulated sweetener

2 tablespoons red food coloring

1 -1/2 cups + 2 tablespoons cake flour

2 tablespoons cocoa powder

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 cup buttermilk


8 ounces tub-style light cream cheese

4 ounces nonfat cream cheese

1/4 cup Splenda granulated sweetener

1 cup light whipped topping

  1. Preheat oven to 350 F. Coat a nonstick 12 muffin tin with nonstick baking spray.
  2. In a medium sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, extract, sweetener, and red food color.
  3. Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into  the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
  4. Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
  5. To make frosting, place the cream cheeses in a small bowl and beat with an electric mixer until smooth.  Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly just mixed. Top each cupcake with 2 tablespoons of frosting.

Makes 12 cupcakes

Per Serving (1 cupcake)

Calories 180

Carbohydrate 21 g (Sugars 6 g)

Total Fat 8 g (Sat Fat 1.5 g)

Protein 4 g

Fiber 1 g

Cholesterol 20 mg

Sodium 200 mg



Diabetic exchanges = 1-1/2 Carbohydrate, 1-1/2 Fat

Weight Watcher point comparison = 3

*A light dust of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrate

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Posted by Anonymous on 11 February 2010

Why so much Splenda? A full cup of the stuff between the cupcake and the frosting...

Sugar is bad but Splenda (especially in those quantities) is just as bad in the long term.

How about Stevia as a natural alternative w/out the neurotoxins?

Posted by Anonymous on 15 February 2010

I agree about the Splenda. Also, all the artificial food coloring that goes into Red Velvet is disgusting even if "safe." Unless you buy a vegetarian version, it's probably made from insects.

Posted by Anonymous on 15 February 2010

Ugh, another Splenda recipe. That stuff gives me the runs! How about recipes using agave' and stevia? Stop with the chemicals!

Posted by Anonymous on 15 February 2010

I agree with the comment on the Splenda. NOT GOOD...

Posted by Anonymous on 15 February 2010

21 grams of carbs! More of a diabetic death wish.

Posted by Anonymous on 16 February 2010

Ummmm, has anyone actually tested the recipe before bashing it? I clicked on "Comments" to see if anyone has used this recipe, and instead I run into a bunch of "Splenda bashers"! Why don't you try the recipe with your alternative, okay? THEN, you can post your COMMENT on the RECIPE. Thank you! (and, no, it is not my recipe and I am not affiliated with "Diabetes Health"- just an average soul who wanted to try this recipe for a loved one with diabetes.)

Posted by danbrown on 16 February 2010

This is really sick. First, a recipe loaded with sugar and flour and carbohydrates, and all but one of the commenters complain about Splenda and food coloring. Unbelievable. The magazine should fire the diabetes educator/dietician. For my part, the next button I'm going to push, after I post this, is to cancel my subscription to this magazine.

Posted by Anonymous on 17 February 2010

That's very adult of you, Dan Brown.

Posted by Anonymous on 20 February 2010

I might try this recipe. I don't have a problem with splenda.

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