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Skinny Red Velvet Cupcakes

These Skinny Red Velvet Cupcakes are what cupcake dreams are made of! These are light, airy, and perfectly sweet. Topped with a homemade cream cheese frosting that takes these cupcakes to the next level of deliciousness! These will be devoured!

THIS POST IS SPONSORED BY LAKANTO, ALL OPINIONS ARE 100% MY OWN.  

I’ve teamed up with one of my favorite companies, Lakanto, to make these Skinny Red Velvet Cupcakes using their classic sweetener. Have you been wishing there was an equally delicious sugar-free alternative to the popular “red velvet cupcake?” Well, say hello to these Skinny Red Velvet Cupcakes, sweetened with Lakanto Classic monk fruit. I’m telling you these cupcakes will satisfy any sweet tooth!

What is red velvet cake?

The Waldorf Astoria Hotel in New York City also claims it is the birthplace of the Red Velvet cake, with it being a popular menu item in the 1950s. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored cake mix. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. 

What Ingredients do I need to make these Skinny Red Velvet Cupcakes?

  • All-purpose flour– I use Gold Medal
  • Cornstarch– is used to create cake flour that makes the texture of these cupcakes nice and fluffy 
  • Baking soda- helps the cupcakes rise
  • Salt- to enhance the flavor 
  • Unsweetened cocoa powder– adds the dark chocolate flavor 
  • Red food coloring -to obtain the dark red color- you’ll want to use 2 Tablespoons of liquid food coloring. It takes this amount of red food coloring to over power the dark cocoa powder.
  • Light butter -be sure to use a light butter not margarine. I use Land O’ Lakes light butter made with canola oil
  • Zero point white granulated sugar substitute – I use Lakanto Monkfruit Classic Sweetener (The Lakanto Classic Monkfruit has a 1:1 ratio to real sugar, looks and bakes just like real sugar)
  • Eggs – makes these cupcakes more tender & adds great texture
  • Vanilla extract- for added sweetness
  • Low fat buttermilk or skim milk mixed with 1 Tbsp lemon juice or white vinegar-is the key ingredient to these cupcakes. The acid in buttermilk helps with the texture and rise of these cupcakes.
  • Sprinkles-Because everything is better with sprinkles. You can get the red, white, and blue sprinkles HERE

 

What sweetener do you recommend using for these cupcakes?

I recommend Lakanto Monkfruit Sweetener!

Why? Because it is the BEST TASTING sweetener on the market, has zero net carbs, zero glycemic, and zero calories!! Seriously, how could you ask for anything more? 

Why is Lakanto monk fruit the best?

Well, because life can be sweeter without sugar and:

    • It’s considered a modern-day superfood.
    • Historically, monk fruit has been used as an ancient medicine, a healing herb in Eastern medicine.
    • Replaces sugar with a natural, healthy option but tastes just like sugar.
    • Ease of use – use it in place of sugar in any of your favorite recipes, or even just in tea and coffee. The full line of Lakanto sweeteners provides a variety of flavors and textures for baking and cooking.
    • Lakanto monk fruit sweeteners do not raise blood sugar and do not raise plasma or glucose insulin levels.
    • It has zero net carbs, zero glycemic, and zero calories.
    • Last but not least….it’s simple to find and buy online! 

 

Where can I purchase Lankanto Monkfruit Classic Sweetener and Products?

You can purchase Lakanto monk fruit products online HERE.

SAVE 20% on all non-sale items when you use promo code: Pound20 at checkout

 

What if I can’t find low fat buttermilk?

If  you can’t find low fat buttermilk, you can use 1 cup skim milk with 1 Tbsp of lemon juice or white vinegar. Let the skim milk sit with the lemon juice for 5-10 minutes before using it. 

Why do the eggs and milk need to be at room temperature? 

Room temperature eggs, milk, and butter form an emulsion which traps air and while baking in the oven, that trapped air expands and produces fluffy baked goods. 

How do I get the batter a deep red color?

To obtain a dark red color, you’ll want to use 2 Tablespoons of liquid red food coloring. It takes this amount of food coloring to over power the dark cocoa powder. You can find the red food coloring HERE.

Can I freeze these cupcakes?

Yes! These freeze great. Be sure to freeze the cupcakes without the frosting. Wrap them individually in plastic wrap and then foil, and then place the cupcakes in a freezer-zip lock bag for up to 3 months. Thaw the cupcakes at room temperature for about 2 hours. Then, frost and serve the cupcake

How do I make these Skinny Red Velvet Cupcakes?

Preheat the oven to 350 degrees. Line two cupcake pan with paper liners.

( I use THESE blue cupcake liners for patriotic colors-red for the cake, blue with the liners, and white frosting)

Sift the flour, cornstarch, cocoa powder and baking soda and salt into a large mixing bowl. 

In a separate large bowl whisk together the light butter and sugar substitute until fluffy

then add the eggs-one at a time.

Whisk in the skim milk with lemon juice or low fat buttermilk

red food coloring and vanilla.

Whisk until all ingredients are well combined. 

Gradually add the wet ingredients to the dry ingredients and mix until JUST combined.

Spoon batter evenly into each prepared cupcake liner. 

Bake for 18-20 minutes, or until a toothpick comes out clean.

Remove the cupcakes from oven and allow to cool for 2-5 minutes, then transfer to a cooling rack. 

Let the cupcakes cool for at least 10 minutes on cooling rack before frosting. 

Use 2 tablespoons per cupcake to frost the top of each cupcake and smooth with a knife or transfer cream cheese frosting to a piping bag and frost the cooled cupcakes.

(I like the Wilton #12 tip for these cupcakes)

Garnish each cupcake with a sprinkles.

Keep refrigerated until ready to serve.

 

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 Tbsp cornstarch 
  • 1/2 tsp baking soda 
  • 1/2 tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp red food coloring  
  • 1/4 cup Land O’ Lakes light butter made with canola oil -be sure to use a light butter not margarine
  • 1 cup Lakanto Monkfruit Classic Sweetener 
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup low fat buttermilk or skim milk mixed with 1 Tbsp lemon juice or white vinegar, room temperature 
  • Sprinkles 

Directions:

  1. Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners- a total of 15 liners. ( I use THESE blue cupcake liners for patriotic cupcakes)
  2. Sift the flour, cornstarch, cocoa powder and baking soda and salt into a large mixing bowl. 
  3. In a separate large bowl whisk together the light butter and sugar substitute until fluffy, then add the eggs-one at a time.
  4. Whisk in the low fat buttermilk, red food coloring, and vanilla. Whisk until all ingredients are well combined. 
  5. Gradually add the wet ingredients to the dry ingredients and mix until JUST combined.
  6. Spoon batter evenly into each prepared cupcake liner -about half way.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Remove the cupcakes from oven and allow to cool for 2-5 minutes, before transferring to a cooling rack. 
  9. Let the cupcakes cool for at least 10 minutes on cooling rack before frosting. 
  10. Use about 2 tablespoons per cupcake to frost the top of each cupcake and smooth with a knife or transfer cream cheese frosting to a piping bag and frost the cooled cupcakes. (I like the Wilton #12 tip for these cupcakes)
  11. Garnish each cupcake with sprinkles.
  12. Keep refrigerated until ready to serve.

Cream Cheese Frosting Ingredients: 

Frosting Directions:

  • In a large mixing bowl using a hand mixer or a stand mixer bowl, mix the milk and cream cheese together until thoroughly mixed and creamy.
  • Add vanilla extract and beat to combine.
  • Add powdered sugar and stir until incorporated, gradually increase the mixer speed and beat until smooth & fluffy.

Servings: Makes 15 regular size cupcakes* 

GREEN: 3 smartpoints without frosting, 3 smartpoints per cupcake if using a zero powdered sugar substitute and light cream cheese for the frosting, or 6 smartpoints per cupcake if using regular powdered sugar and light cream cheese for the frosting 

BLUE and PURPLE: 2 smartpoints without frosting, 3 smartpoints per cupcake if using a zero powdered sugar substitute and light cream cheese for the frosting, or 5 smartpoints per cupcake if using regular powdered sugar and light cream cheese for the frosting

*you will have 3 cupcakes to bake in a 2nd batch.

Yield: 15

Skinny Red Velvet Cupcakes

Skinny Red Velvet Cupcakes

These Skinny Red Velvet Cupcakes are what cupcake dreams are made of! These are light, airy, and perfectly sweet. Topped with a homemade cream cheese frosting that takes these cupcakes to the next level of deliciousness! These will be devoured!!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 18 minutes
Additional Time 10 minutes
Total Time 33 minutes

Ingredients

Cupcake Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 Tbsp cornstarch
  • 1/2 tsp baking soda 
  • 1/2 tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp red food coloring  
  • 1/4 cup Land O' Lakes light butter made with canola oil -be sure to use a light butter not margarine
  • 1 cup Lakanto Monkfruit Classic Sweetener (zero point white granulated sugar substitute)
  • 2 large eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 cup low fat buttermilk or skim milk mixed with 1 Tbsp lemon juice or white vinegar, room temperature
  • Sprinkles

Cream Cheese Frosting Ingredients

  • 4 oz. reduced fat or light cream cheese, softened 
  • 2 Tbsp skim milk or unsweetened almond milk
  • 1/2 Tbsp vanilla extract
  • 1 cup powdered sugar substitute or regular powdered sugar*

Instructions

    1. Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners- a total of 15 liners.
    2. Sift the flour, cornstarch, cocoa powder and baking soda and salt into a large mixing bowl. 
    3. In a separate large bowl whisk together the light butter and monk fruit sweetener until fluffy, then add the eggs-one at a time.
    4. Whisk in the low fat buttermilk, red food coloring, and vanilla. Whisk until all ingredients are well combined. 
    5. Gradually add the wet ingredients to the dry ingredients and mix until JUST combined.
    6. Spoon batter evenly into each prepared cupcake liner -about half way.
    7. Bake for 18-20 minutes, or until a toothpick comes out clean.
    8. Remove the cupcakes from oven and allow to cool for 2-5 minutes, before transferring to a cooling rack. 
    9. Let the cupcakes cool for at least 10 minutes on cooling rack before frosting. 
    10. Use about 2 tablespoons per cupcake to frost the top of each cupcake and smooth with a knife or transfer cream cheese frosting to a piping bag and frost the cooled cupcakes. (I like the Wilton #12 tip for these cupcakes)
    11. Garnish each cupcake with a sprinkles.
    12. Keep refrigerated until ready to serve.

Frosting Directions:

      1. In a large mixing bowl using a hand mixer or a stand mixer bowl, mix the milk and cream cheese together until thoroughly mixed and creamy.
      2. Add vanilla extract and beat to combine.
      3. Add powdered sugar and stir until incorporated, gradually increase the mixer speed and beat until smooth & fluffy.

      Servings: Makes 15 cupcakes*


      GREEN: 3 smartpoints without frosting, 3 smartpoints per cupcake if using a zero point powdered sugar substitute and light cream cheese for the frosting, or 6 smartpoints per cupcake if using regular powdered sugar and light cream cheese for the frosting 

      BLUE and PURPLE: 2 smartpoints without frosting, 3 smartpoints per cupcake if using a zero point powdered sugar substitute and light cream cheese for the frosting, or 5 smartpoints per cupcake if using regular powdered sugar and light cream cheese for the frosting

      *You will have 3 cupcakes to bake in a 2nd batch.

Notes

  • Nutrtional Information includes frosting with powdered sugar substitute: 80 calories, 2 grams of fat, 3 protein without frosting per serving.

Nutrition Information:

Yield:

15

Amount Per Serving: Calories: 97Total Fat: 4gSaturated Fat: 2gCholesterol: 31mgSodium: 186mgCarbohydrates: 25gNet Carbohydrates: 24gFiber: 1gSugar: 1gProtein: 4g

Sarah L.

Tuesday 26th of January 2021

Can I substitute unsweetened almond milk for the skim milk in the main batter recipe? These sound so good!

Lindsay Kehl

Monday 1st of February 2021

Hi Sarah

Sure, I haven't tried that with this particular recipe but I don't see why it wouldn't work!

Thanks

Skinny Red Velvet Cupcakes | Onlinegranny's Shared Recipes

Tuesday 23rd of June 2020

[…] Source: Skinny Red Velvet Cupcakes […]

Nettie Morris

Monday 15th of June 2020

Hi Lyndsay, Love your recipes! I’m in Canada and a lot of times I can’t find some of the ingredients. We don’t have light butter where I live, can you suggest anything else I can use for the cupcakes?

Thanks so much!

Lindsay Kehl

Monday 15th of June 2020

Hi Nettie,

Thanks so much for reaching out. There is a brand called Lactantia. They sell a light butter that can be found in Canada-and it’s very similar in macros/points. Are you familiar with it?

Here’s a link for it. https://lactantia.ca/food_product/light-butter-fresh-churned/

Thanks so much

Fran

Sunday 14th of June 2020

The frosting directions say to cream together butter and cream cheese but the ingredient list doesn’t list butter. Is there butter in the frosting? If so, how much. Thanks

Lindsay Kehl

Sunday 14th of June 2020

Hi Fran

My apologies. It should read cream the "milk and cream cheese" together. The frosting doesn't have butter in it.

Thank you!

Sarah

Sunday 14th of June 2020

This came just in time as my husband just requested red velvet cake For His birthday.

What does the asterisk mean? Does this actually make 18 cupcakes?

Lindsay Kehl

Sunday 14th of June 2020

Hi Sarah!!

Yay! Happy birthday to your husband! These will be perfect! The recipe makes 15 Regular size cupcakes. The * just lets you know you will have 3 cupcakes in a separate batch. 12 cupcakes in one batch and 3 in another.

Does that make sense? Hope that helps! Thanks so much! Enjoy!

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