These Low Calorie Red Velvet Cupcakes use sugar, vegetable oil, eggs, flour, unsweetened cocoa, baking soda, salt, low-fat buttermilk, red food coloring, white vinegar, vanilla extract and almond extract.
Combine 1 1/2 cups sugar and 1/4 cup and 1/2 tablespoon of vegetable oil. Add two eggs, one at a time and beat until creamy after each egg.
For the flour, spoon flour into a measuring cup and then level off with a knife.
Be sure to start and end with the flour mixture.
Ashley's Tip: To spoon the batter in evenly use a 1/4 measuring cup. It's makes the process easier.
Bake the cupcakes at 350F for 16-18 minutes. Let cool on a wire rack.
Top with some cream cheese frosting (our favorite recipe found here).
Make sure to enjoy these red velvet cupcakes without feeling too guilty!!!
1 1/2 cup sugar
1/4 cup and 1/2 tablespoon vegetable oil
2 large eggs
2 cups all purpose flour
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup low fat buttermilk
1 tablespoon red food coloring
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Cream Cheese Frosting
Combine sugar and vegetable oil in a large bowl. Add in eggs one at a time, beating until creamy after each egg.
In a separate bowl, add flour (spoon into measuring cup), cocoa, baking soda, and salt.
Combine in a medium bowl buttermilk, food coloring, vinegar, and both extracts.
Add flour mixture and buttermilk mixture alternatively into sugar mixture. Start and end with the flour mixture.
Spoon batter into the muffin cups.
Bake at 350F for 16 -18 minutes. Cool on wire racks.
Top with Cream Cheese Frosting and enjoy!