Lower-cal red velvet cupcakes

(8 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Lower-fat red velvet cupcakes
Lower-fat red velvet cupcakes
  • Makes: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

You'll save 218 cals when you make our lower calorie, lower-fat red velvet cupcakes. They're best eaten on the day of baking, and especially as they're not too naughty.


For the red velvet cupcakes:
  • 60g low-fat spread
  • 15g low-calorie sweetener granules (we used Canderel Yellow Granules)
  • 2 eggs
  • 1tbsp dark cocoa powder
  • 2tsp red food colouring
  • 120ml buttermilk
  • 150g self-raising flour, sifted
  • 1tsp baking powder
  • 2tsp white wine vinegar
  • Pinch of salt

For the topping: 

  • 50g/2oz low-fat spread
  • About 2tbsp low-calorie sweetener granules (we used Canderel Yellow Granules)
  • 125g/4oz low-fat cream cheese, chilled

You'll also need:

  • 6 large cupcake cases 
  • Deep 6-hole muffin tin

If making these cupcakes by hand, use a large metal spoon to beat well in between adding the ingredients in order. After adding the flour use a folding technique to combine the ingredients.


  1. Preheat oven to 180C/350F/Gas Mark 4 and sit the paper cases into a deep 6-hole muffin tin.
  2. Add the low-fat spread to the bowl of a food mixer then add the eggs and low-calorie sweetener and beat for a few mins until the mixture becomes light and creamy.
  3. In another bowl mix together the cocoa powder and red food colouring then add to the creamed mixture and beat again until well combined.
  4. Now turn the mixer speed to low and add the buttermilk, flour and baking powder and beat until it is all combined - it should be a fabulous red colour.
  5. Pour in the white wine vinegar and salt and beat on slow for a couple more mins. The mixture will be fairly runny.
  6. Carefully spoon the mixture into the cases, making sure no mixture spills. Put in the oven and bake in the oven for about 20 mins or until the cakes are springy when touched. Remove from the oven and let them cool for 10 mins. Then carefully remove the cupcakes from the tin (which will still be hot) and sit them on a wire rack to cool completely before topping.
  7. For the topping: While the cupcakes are cooling, beat the low-fat spread and  low-calorie sweetener together until well combined then beat in the cream cheese until it is light and fluffy. Spread or pipe over the cupcakes and top with a cherry.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 255(kcal)
  • Fat 12.5g
  • Saturates 4.5g
  • Sugars 1.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(8 ratings)

Your comments


Thanks for this. They taste as good as the regular version, so am delighted that I can have two rather than one! hehe

comments powered by Disqus

FREE Newsletter