red velvet mini-cupcakes with cream cheese frosting
These cupcakes are whole wheat and sugar-free. The frosting, however is not sugar-free. I ended up making a total of… 54, I believe, with plenty of frosting leftover haha… there are about 45 cupcakes left after they’ve been picked at all day by me and my family… I’m already sick of red velvet and cream cheese haha. I’m hoping to give them out tomorrow. 
Whole Wheat, Sugar-Free Red Velvet Mini-Cupcakes
makes 54 mini-cupcakes, 18 reg. cupcakes
45 calories/mini-cupcake, 140 calories/cupcake (no frosting)
2 1/2 c whole wheat flour
3/4 c baking Splenda*
1 tsp baking soda
4 tsp cocoa powder, unsweetened
1 stick butter, softened
1 c 2% milk
2 large eggs
2 tbsp red food coloring (more if needed)
1 tsp rice vinegar
2 tsp vanilla
*if you don’t want sugar-free cupcakes, replace the Splenda with 1 c sugar. I don’t like the cupcakes to be too sweet because the icing is very rich and very sweet.
1. Preheat oven to 350F and grease your muffin pan.
2. Cream butter in a medium bowl.
3. Combine flour, Splenda (or sugar), baking soda, and cocoa powder in a large bowl. Add the butter to these ingredients and combine them well. The mixture will be clumpy.
4. In a medium bowl, combine milk, eggs, food coloring, vinegar, and vanilla.
5. Slowly add the wet mixture to the butter and dry ingredients, mixing consistently until everything is combined well. If, for some reason, the mixture is too dry, add more milk in 1/3 c increments until the batter is moist enough to work with. At this point you can also add more food coloring if you need to.
6. Fill muffin pan and bake for approximately 15-20 minutes, or until a toothpick comes out clean.
Cream Cheese Frosting
makes approximately 60 tablespoons
50 calories/tablespoon
1 stick butter, softened
8 oz. cream cheese, softened
2 tsp vanilla
1 lb. confectioner’s sugar (1 box)
1. In a large bowl, cream butter and cream cheese.
2. Add vanilla and combine fully into the mixture.
3. Add powdered sugar in 1 c increments, mixing consistently until all sugar is incorporated and the frosting is smooth, fluffy, and creamy.
4. Refrigerate until ready for use.
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