Red Velvet Low-Fat Cupcake Recipe


Top favorite for most people are Red velvet cakes and cupcakes.  It’s proven to be a classic American dessert. In this case, unsweetened cocoa, egg whites and reduced-fat milk help make it a little friendlier to your waistline. Try this low-fat recipe for a guilt-free eating experience:



* 1 2/3 cups sugar
* 5 tbsp vegetable shortening
* 1 large egg white
* 1 large egg
* 3 tbsp unsweetened cocoa
* 1 one-ounce bottle red food coloring
* 2 1/4 cups flour
* 1 tsp salt
* 1 cup reduced-fat buttermilk
* 1 1/4 tsp vanilla extract
* 1 tbsp white vinegar
* 1 tsp baking soda


First, beat your sugar and vegetable shortening for five minutes. You can do this by hand, but a mixer will help save some elbow grease. Next, add both the egg white and egg and beat them into the mix. In a different bowl, stir the cocoa and food coloring together and add it to the mixture. Alternately add a little bit of the flour and buttermilk until it’s all in there and mixed well. Stir in your vanilla, and then in another separate bowl combine the vinegar and baking soda. Stir it together well and add it to your mixture. The mix is finished now and ready to be poured into your cupcake pan or a lined muffin tin. Then bake it in a preheated oven at 350 degrees Fahrenheit (176.6 degrees Celsius) for about 20 minutes.


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About the Author

LaLa Castro Founder of eLaLa & Sparkles Forever, passionately runs her fashion jewelry business along with other passionate websites that unites social communities. SparklesForever.com is an online jewelry boutique providing fashionistas around the world with fashion jewelry for less. When she is not hand-picking jewels for her online store, she’s an avid Champagne and cupcake enthusiast who runs both TheCupcakeRecipes.com and BubblyAndSweet.com, along with other fast community growing websites. LaLa gives back to her community by supporting various causes such as, Women For Women International and as a social media addict she enjoys advising small businesses on the joys of communicating online. Lala Castro’s main goal in life is to inspire anyone who has a passion. By supporting your passion and sharing with others around the world, you create a life full of energy and love. We hope you can be a part of this passionate world that we love to call Lala-Land.
  • molly

    Which frosting recipe did you use? Thank you!

  • Bafrary

    where would i find a recipe for that type of frosting?

  • Jheaps

    I would like to have the fat, protein, calorie, fiber, carb content please.

  • Tvay

    Roughly how many cupcakes does the recipe make? Sorry if I missed it up there in the directions.

  • Beantrees84

    I noticed the recipe calls for salt but in the directions it doesn’t say anything about adding it.  =)  Not a big deal – just FYI!

  • BeanTrees84

    I just made them and I got 23 out of it.  I classically over fill though. =)

  • lilducky

    ummm YUM

  • jam

    You should try powdered sugar and all purpose cream. Beat them with fork according to your taste of consistency 

  • jrts

    for anyone who tried this. is this a good tasting recipe?

  • Claugarcia_mx

    Hi I live in Mexico, and we dont have buttermilk, what can I use instead of the buttermilk?

  • http://www.elala.com/ Lala

    Something to consider when preparing a substitute for buttermilk is the acid. The lactid acid in buttermilk is responsible for its characteristic flavor, texture and leavening power. Here are some substitutes:  1 cup milk + 1 Tbsp lemon juice – Allow mixture to stand for five minutes prior to use.1 cup milk + 1 Tbsp vinegar (white, apple cider or rice vinegar) – Allow mixture to stand for five minutes prior to use.1 cup milk + 1/2 Tbsp cream of tartar – Mix well to dissolve the cream of tartar.1/4 cup milk + 3/4 cup plain yogurt – Whisk together until no lumps remain.1/4 cup milk + 3/4 cup sour cream – Whisk together until no lumps remain.
    Let me know how it turns out! 🙂