Ingredients
Cupcakes:
16 oz box Duncan Hines® Red Velvet Cake Mix, dry mix only
3 egg whites
1 cup water
6 oz container plain, non-fat Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
Cream Cheese Frosting:
4 oz reduced-fat cream cheese
½ cup powdered sugar
1 tsp vanilla flavoring
Cupcakes:
16 oz box Duncan Hines® Red Velvet Cake Mix, dry mix only
3 egg whites
1 cup water
6 oz container plain, non-fat Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
Cream Cheese Frosting:
4 oz reduced-fat cream cheese
½ cup powdered sugar
1 tsp vanilla flavoring
1 Preheat oven to 350 degrees.
2 Using cupcake liners, line two mini muffin pans with cupcake liners and set aside.
3 In a stand-up mixer or using a hand mixer, mix dry cake mix, egg whites, water, yogurt, vanilla and baking powder until well mixed. Mix for about 2-3 minutes.
4 Using a spoon, evenly fill cupcake liners with cake batter.
5 Bake for 12-15 minutes or until toothpick inserted in the center of cupcake comes out clean.
Frosting:
1 Beat softened cream cheese and powdered sugar together on high until icing starts to become thick, add in vanilla and continue beating on high until frosting is creamy.
2 After cupcakes have cooled, spread the cream cheese frosting mixture over each cupcake. Refrigerate any leftover icing and store any leftover cupcakes in refrigerator.
2 Using cupcake liners, line two mini muffin pans with cupcake liners and set aside.
3 In a stand-up mixer or using a hand mixer, mix dry cake mix, egg whites, water, yogurt, vanilla and baking powder until well mixed. Mix for about 2-3 minutes.
4 Using a spoon, evenly fill cupcake liners with cake batter.
5 Bake for 12-15 minutes or until toothpick inserted in the center of cupcake comes out clean.
Frosting:
1 Beat softened cream cheese and powdered sugar together on high until icing starts to become thick, add in vanilla and continue beating on high until frosting is creamy.
2 After cupcakes have cooled, spread the cream cheese frosting mixture over each cupcake. Refrigerate any leftover icing and store any leftover cupcakes in refrigerator.
Per Serving (3 cupcakes w/ frosting)
Calories: 150
Fat: 3g
Saturated Fat : 1g
Carbohydrates: 27g
Fiber: 1g
Sugars: 18g
Protein: 4g
Calories: 150
Fat: 3g
Saturated Fat : 1g
Carbohydrates: 27g
Fiber: 1g
Sugars: 18g
Protein: 4g
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