Skinny Red Velvet Cupcakes with Vanilla Mascarpone Frosting

skinny red velvet cupcakes

What is it about cupcakes that instantly make everything better? Maybe it’s the never-ending delicious variety of flavors to choose from, or the fun toppings, not to mention the FROSTING. In my world, everything’s better with frosting!
I was searching for lighter dessert recipes and I came across these skinny red velvet cupcakes on Pinterest. Red velvet isn’t usually first on my list…maybe it’s the stigma that red velvet cake seems daunting to make — well, not these, which are lightened up with Greek yogurt and egg whites. That’s right, no butter or oil here. You’ll never look at boxed cake mix the same again!

I used a regular sized cupcake tin (mine makes 12 cupcakes) and had plenty of leftovers to freeze. To put an Italian twist on the recipe (and to use up leftover Mascarpone), I used 4 ounces of Mascarpone cheese for the frosting. The end result is a vibrant red, light and airy cake topped with sweet, creamy, vanilla Mascarpone. These are perfect for a birthday, bake sale, or any special occasion!

Skinny Red Velvet Cupcakes with Vanilla Mascarpone Frosting
Yield: About 15 cupcakes
Cake Ingredients:

16 ounce box of red velvet cake mix (dry; any brand)
3 egg whites (I used liquid egg whites)
1 cup water
6 ounce container non-fat plain Greek yogurt
1 and 1/2 tsp vanilla
1 tsp baking powder
Frosting Ingredients:
4 ounces softened Mascarpone cheese (found in deli/cheese section of the supermarket) or 1/3 less fat cream cheese
1/2 cup confectioners sugar
1 and 1/2 tsp vanilla

Preheat oven to 350 degrees
Line regular-sized cupcake tin with cupcake liners
In a large bowl, mix together ‘cake ingredients’ using handheld mixer or wooden spoon until smooth.
Spoon batter into each cupcake liner until each is 3/4 filled. Continue until all liners are filled.
Bake 13-15 minutes until cupcake springs back when lightly pressed with index finger.
For Frosting:
Spoon Mascarpone cheese into small bowl
Whisk together confectioners sugar, vanilla, and mascarpone with until smooth
Frost each cupcake once cooled completely. Refrigerate cupcakes and frosting – I recommend frosting right before eating.

Recipe adapted from SkinnyMom
Photo: Lighten Up Recipes


One thought on “Skinny Red Velvet Cupcakes with Vanilla Mascarpone Frosting

  1. Pingback: Red velvet chocolate chip cheese ball | Lighten Up!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s