Heart Healthier Mini Red Velvet Cupcakes

Nutrition:
Serving Size is 3 mini cupcakes

Calories:150, Fat: 3 g, Carbohydrates: 27 g, Protein:4 g, Fiber: 1 g

Ingredients:
Cupcakes:

• 1 – 16 oz. box Red Velvet Cake Mix, dry mix only

• 3 egg whites

• 1 cup water

• 6 oz. plain, non-fat Greek yogurt

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

Frosting:

• 4 oz. reduced-fat cream cheese

• ½ cup powdered sugar

• 1 teaspoon vanilla flavoring
   

Directions:

Cupcakes:

1. Preheat oven to 350˚.

2. Using cupcake liners, line two mini-muffin pans with cupcake liners and set aside.

3. Using a mixer, or hand mixing, mix dry cake mix, egg whites, water, yogurt, vanilla and baking powder until well mixed. Mix for 2-3 minutes.

4. 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.

Original Recipe: Market Basket