Weight Watchers Red Velvet Cupcakes

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Fluffy and moist red velvet cupcakes with sweet and tangy icing.

Prep Time15

Cook Time18

Course: Baking, Dessert

Cuisine: Baking, Dessert

Keyword: baking, Cupcakes, Red Velvet

Servings: people

¼ cup Light butter substitute (I used I Can’t Believe It’s Not Butter, Light)
¾ cup Monk fruit sweetener with erythritol (or other cup-for-cup sugar substitute)
1 egg
1 tsp vanilla extract
1 ½ tsp white vinegar
1 ½-2 ½ tbsp unsweetened cocoa powder (It depends on how deep a cocoa flavor and color you want)
as needed red food dye I used gel dye
½ cup Low-fat 1% Buttermilk
1 ¼ cup all-purpose flour
¼ tsp salt
1 ½ tsp baking soda

Preheat the oven to 350°F.
Mix the butter substitute and the monk fruit sweetener until thoroughly combined. Add the egg and mix until there are no lumps.
In a separate bowl, make a paste with the cocoa powder, vanilla extract, buttermilk, and vinegar. To the paste, add the food dye to your liking. I used gel food dye, which is different from liquid dye. I suggest making the batter slightly brighter than you want it to be because it becomes a bit muted when it bakes.
Add the cocoa paste and the remaining dry ingredients to the butter mixture. Gently mix with a paddle attachment or a rubber spatula by hand until the batter comes together. Be careful not to overmix!
Once the batter is smooth and the color is evenly distributed, evenly scoop the batter into 12 muffin cups. I like using liners with spray, but you can also bake them directly in a greased muffin tin.
Bake the cupcakes for 18 to 20 minutes until the tops spring back when you gently press them with your finger. Allow the cupcakes to cool. Meanwhile, start the frosting.
To make the cream cheese icing, combine all of the ingredients until smooth. Refrigerate for about 30 minutes so it can set while the cupcakes cool.
Decorate them: evenly divide the icing between the 12 cupcakes. I used just a small spoonful for each. I suggest increasing the recipe if you want a more generous amount of frosting.

4 WW Points per cupcake