Dessert

Mini Red Velvet Cupcakes is for Dessert.

Mini Red Velvet Cupcakes takes 10 minutes to prepare.

Mini Red Velvet Cupcakes takes 15 minutes to cook.

Mini Red Velvet Cupcakes makes 16 servings.

The ingredients for Mini Red Velvet Cupcakes are:

Cupcakes:

1/2 box Duncan Hines Red Velvet Cake Mix
2 egg whites
1/2 cup water
1 6 ounce container Yoplait Light Red Velvet Yogurt
1 tsp vanilla

Frosting:

4 ounces reduced fat cream cheese
1/2 cup powdered sugar
1 tsp vanilla flavoring

Here is how you make Mini Red Velvet Cupcakes:

Cupcakes:1. Preheat oven to 350 degrees. Lightly spray 2 mini muffin pans with cooking spray and set aside.2. In the bowl of a stand mixer, combine the cake mix, vanilla, egg whites, yogurt, and water and beat 2 - 3 minutes.3. Evenly distribute the batter between the cupcake tins, filling 3/4 full.4. Bake for 12 - 15 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.Frosting:1. In the bowl of a stand mixer, combine the softened cream cheese and powdered sugar and mix on high until icing becomes thick; add vanilla and continue to mix until frosting is creamy.2. Scoop into a piping bag fitted with a small tip. Pipe onto cooled cupcakes. Serve immediately or store in refrigerator until ready to serve.Serving Size:?Makes 48 mini cupcakes

The nutritional information for Mini Red Velvet Cupcakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 100.6

• Total Fat: 2.2 g
• Cholesterol: 2.1 mg
• Sodium: 120.9 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 0.4 g
• Protein: 1.9 g

The dietary needs meet for Mini Red Velvet Cupcakes is Low Fat