Red Velvet Cupcakes with Lemon Cream Cheese Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 cups cake flour
1/2 cup plus 2 tablespoons all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup canola oil
1 cup low-fat buttermilk
2 tablespoons unsweetened cocoa
2 tablespoons red food coloring
1 large egg
1 teaspoon pure vanilla extract
Frosting
8 ounces 1/3-less-fat cream cheese, at room temperature
1 cup powdered sugar
2 teaspoons finely grated fresh lemon zest
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Directions: |
Directions:Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.
Place flours in a bowl. Sift sugar, baking soda, and salt into bowl.
Whisk butter and oil in a bowl. Add buttermilk and next 4 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.
Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.
Pipe frosting on cakes with a star-tipped pastry bag.
Skinny it up! Skip the frosting for a 216-calorie treat.
Frosting:
Combine ingredients. Beat with a mixer until smooth. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Tangy buttermilk and a hint of cocoa give these classic cakes their signature flavor, while the low-fat cream cheese frosting adds a decadent touch without all the calories.
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