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If you’re a fan of red velvet cake, these 4-point Weight Watchers Red Velvet Cupcakes are a must-try! The soft, tender texture of the cupcakes paired with a tangy, creamy icing makes for the perfect treat without the guilt. The subtle cocoa flavor and delicate red hue are balanced perfectly, and you’ll be amazed at how lightened-up the recipe is. With just a few simple swaps, like using a light butter substitute and Greek yogurt, you can enjoy a healthier version of a classic favorite. These cupcakes are quick, easy to make, and great for any occasion, making them your new go-to dessert!
Get The Recipe Here: Weight Watchers Red Velvet Cupcakes
Ingredients
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To make Weight Watchers Red Velvet Cupcakes, you’ll need ¼ cup of light butter substitute (like I Can’t Believe It’s Not Butter, Light), ¾ cup of monk fruit sweetener with erythritol (or another cup-for-cup sugar substitute), 1 egg, 1 tsp vanilla extract, and 1 ½ tsp white vinegar. For the cocoa flavor and color, use 1 ½ to 2 ½ tbsp unsweetened cocoa, along with red food coloring (gel, liquid, or natural, as needed). You’ll also need ½ cup low-fat 1% buttermilk, 1 ¼ cups all-purpose flour, ¼ tsp salt, and 1 ½ tsp baking soda for the cake base. For the cream cheese icing, mix together 6 tbsp powdered sugar, ¾ cup nonfat plain Greek yogurt, and 4 oz (⅓ less-fat) cream cheese, softened.
Preheat the Oven and Prepare Ingredients
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Preheat the oven to 350°F. Mix the butter substitute and monk fruit sweetener until fully combined. Add the egg and mix until smooth.
Prepare and Mix the Batter
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In a separate bowl, combine cocoa powder, vanilla extract, buttermilk, and vinegar to make a paste. Add food dye to your desired color. Then, add the cocoa paste and remaining dry ingredients to the butter mixture. Mix gently with a paddle attachment or rubber spatula until combined, being careful not to overmix.
Scoop the Batter and Bake the Cupcakes
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Scoop the batter evenly into 12 muffin cups. You can use liners with spray or grease the muffin tin directly. Bake for 18-20 minutes, or until the tops spring back when gently pressed. Allow the cupcakes to cool.
Make and Apply Cream Cheese Icing
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Combine all cream cheese icing ingredients until smooth and refrigerate for 30 minutes to set while the cupcakes cool. Once cooled, evenly spread the icing onto the cupcakes using a small spoonful for each, or increase the recipe for more frosting. Enjoy!
Variations and Substitutions
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Red Velvet Cupcakes offer plenty of creative options to suit your preferences. If you’re not a fan of cream cheese frosting, switch it out for a rich and buttery buttercream frosting, which pairs wonderfully with the red velvet flavor. For added texture and flavor, consider mixing in white chocolate chips, chopped pecans, or even fresh strawberries into the batter, or use them as a decorative topping. If you’re not keen on using red food dye, you can opt for natural alternatives like beet powder or beet juice, but be sure to research their effectiveness. For a vegan version, replace the egg with ¼ cup of apple sauce and make your own buttermilk by adding vinegar to almond or oat milk, and be sure to use a vegan butter substitute. To save on Weight Watchers points, you can swap powdered monk fruit sweetener into the frosting. If you’re looking for a bite-sized treat, use the batter to make mini cupcakes using a mini muffin pan!
Tips and Tricks
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For the best red velvet cupcakes, always refrigerate them after frosting to keep the cream cheese frosting fresh—these cupcakes will last 3-5 days in the fridge. If you need to store unfrosted cupcakes, feel free to freeze them and frost after thawing. Avoid over-whipping the cake batter, as this can affect texture; don’t overwork the flour or add too much air. Adjust the cocoa and food dye to your preference—use more cocoa for a richer flavor and darker color, and adjust the dye for the desired brightness. Be sure to scrape every bit of batter from the bowl to get exactly 12 cupcakes, and use up all the frosting for perfect coverage.
Get The Recipe Here: Weight Watchers Red Velvet Cupcakes
