Red Velvet Cupcakes with Cream Cheese Frosting!

By McCarleyRHLAC

Servings: 24 cupcakes
Calories: 113 calories per cupcake (82 calories per cupcake without the frosting)
Weight Watchers Points Plus Value: 4 per cupcake

Ingredients

• Cream Cheese Frosting:
• Red Velvet Cake
• 1 (16.25 oz) box super moist white cake mix (or sugar free white cake mix)
• 1 1/4 cup reduced fat buttermilk (*See Note Below)
• 1/2 cup low fat vanilla or plain yogurt (i used vanilla Chobani)
• 3 egg whites
• 1 large box vanilla sugar free pudding mix (2 tbs for the cake, save the rest for the frosting)
• 2 tbs cocoa powder
• 1 tbs red food coloring
• (Note: The buttermilk gives the cupcakes a slight tang that is found in a traditional in red velvet cake , if you don’t care for that, you can replace the buttermilk with water!)
• 1/2 cup skim milk (or milk alternative)
• remainder of vanilla pudding mix (listed above)
• 1 (8oz) package 1/3 less fat cream cheese, softened
• 1 cup light cool whip (or Truwhip for a natural alternative)

Details

Servings 24
Adapted from dashingdish.com

Preparation

Step 1

Preheat oven to 350 degrees. Line 2 (12 cup) muffin tins with cupcake liners, or spray with non-stick cooking spray.
For the cupcake batter, mix together cake mix, buttermilk, yogurt, egg whites, 2 tbs dry pudding mix, cocoa powder, and food coloring. Beat mixture until smooth. Divide batter evenly between 24 cupcake tins. Bake cupcakes for 18 minutes, or until toothpick comes out clean.
While cupcakes are baking, mix together the milk and pudding mix. Add cream cheese, and beat until smooth, (this is best done with a hand held mixer, or kitchen aid mixer to get frosting smooth). Fold in cool whip. Set frosting in fridge for at least 10 minutes, to firm up.
When cupcakes are completely cooled, frost cupcakes, and top with sprinkles if desired. Place cupcakes in a covered container, and store in the fridge until ready to serve. Enjoy!