Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Low Cal Red Velvet Cupcakes Recipe
    Lost? Site Map

    Low Cal Red Velvet Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Lady in love :)'s Note:

    Yummy and super moist, you wont miss the old high calorie ones! My son's favorite is Red Velvet Cake and Cupcakes! I little bit of work, but well worth it!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees, Line a 12 hole muffin tray with cupcake liners.
    2. 2
      In a Lg bowl, add the 3 eggs, 3/4c sugar and 1/4tsp salt.
    3. 3
      Using a mixer, beat on med-high for about 5min, untill pale and doubled in size.
    4. 4
      Add the grated beets, 1c white flour, ground almonds, cocoa powder and 2tsp baking powder. Stir to combine ingredients.
    5. 5
      Add the buttermilk and 1tsp red food coloring, and beat again to make sure that all the ingredients are well mixed.
    6. 6
      Spoon batter into the cupcake liners, taking care not to fill more than two thirds of the way up or it will overflow when cooking.
    7. 7
      Bake for 30min. While cupcakes are cooking, make the icing.
    8. 8
      Prepare a double boiler.
    9. 9
      Place all 6 ingredients, Confectioner's sugar, water , vanilla, cream of tartar, egg white and a small pinch of salt in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4min , the mixture should be warm.
    10. 10
      Remove the bowl from the heat, and beat with a mixer on high speed, untill cool and the mixture has turned into a meringue, no more than 5min.
    11. 11
      The icing mixture is ready to use when it has formed stiff peaks.
    12. 12
      Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.

    Ratings & Reviews:


    Nutritional Facts for Low Cal Red Velvet Cupcakes

    Serving Size: 1 (75 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 207.1
    Calories from Fat 40
    Total Fat 4.5 g
    Saturated Fat 0.7 g
    Cholesterol 53.1 mg
    Sodium 175.5 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 1.2 g
    Sugars 28.4 g
    Protein 4.5 g

    Ideas from


    Over 475,000 Recipes Network of Sites