Everyone really loves Red Velvet cupcakes. Maybe it’s that amazing crimson color, the luscious cream cheese frosting, or is it the subtle hint of chocolate? Always fun, fabulous, and a festive party favorite. Take these lovely cupcakes along with you and see for yourself…

I healthied these scarlet beauties up a bit for you with some whole grains, less oil and less guilt! So rock-out on the Red Velvet Cupcakes!!!

Enjoy!

Lisa xo

Please feel free to leave any comments or suggestions and sign-up for e-mail updates. Don’t forget to share www.bakedinmaine.com with all of your healthy friends!

Ingredients:

• 3 cups all-purpose flour (or sub. half with whole wheat pastry flour)
• 2 tablespoon unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1  teaspoons sea salt
• 1 1/2 cups canola oil
• 2  cups granulated sugar (sub. stevia)
• 1 1/4 cups buttermilk
• 3 eggs
• 2 teaspoons vanilla extract
• 1-2 tablespoons red food coloring
• 1 1/4 teaspoons vinegar
• 1/8 cup water

For the BEST Cream Cheese Frosting:

• 1 1/2 lbs cream cheese, softened (sub. low-fat)
• 1 lb butter, softened (sub. Smart Balance)
• 2 lbs powdered sugar, sifted (sub. stevia)
• 1 tablespoon vanilla extract
• Pinch of salt
• dash of lemon juice or zest (my secret)

(This recipe makes a lot, so pile it on high, freeze some, or halve the recipe.)

Directions:

For the cupcakes:.

1. Preheat oven 350* degrees F. and spray or line a cupcake pans with paper liners.
2. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
3. In a mixer fitted with paddle attachment (or hand mixer), mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time (I use a huge spoon) and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough with air holes.
4. Scoop the batter into the liners and bake at 350 degrees F for 20-25 minutes or until the toothpick comes out clean. After 10 minutes or so, carefully remove for pans and let cool before frosting.

For the BEST Cream Cheese Frosting:

1. Whip the butter and cream cheese together in a mixer fitted with a paddle attachment (or a hand mixer) until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and lemon, and mix on high speed until it looks light and fluffy, like whipped cream.
2. The frosting needs to be used right away, stored in the refrigerator, or frozen.
3. Frost cooled cupcakes with the BEST cream cheese frosting. This recipe makes a lot, so pile it on high!

Enjoy!!!