Skinny Purple Velvet Cupcakes
TheSkinnyFork.com
The Skinny:
Servings: 24 • Size: 1 Cupcake • Calories: 134.3 • Fat: 3.4 g • Carb: 22.8 g • Fiber: 1 g • Protein: 3.3 g • Sugar: 12.6 g • Sodium: 191.9 mg
Ingredients:
Cupcakes:
1/2 C. Unsweetened Applesauce
1/4 C. Light Butter, Softened - Room Temperature
1 Egg
2 Egg Whites
1 Tsp. Vanilla Extract
1 1/3 C. Light Buttermilk (I use 1 1/3 C. Fat Free Milk with 1 Tbsp. + 1 Tsp. White Vinegar; Let stand for 5 minutes.)
1 Tbsp. Purple Food Coloring
1 Tsp. White Vinegar
1 1/2 C. Cake Flour
1 C. Whole Wheat White Flour
3/4 C. Natural Sweetener (Such as Stevia, Truvia, Etc.)
3/4 C. White Sugar
1 Tbsp. Unsweetened Cocoa Powder
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
Frosting:
8 Oz. Neufchatel (1/3 Less Fat Cream Cheese), Softened
1 C. Powdered Sugar
1 Tsp. Vanilla Extract
Directions:
Preheat the oven to 350 degrees F. Line cupcake trays with liners. I also gave mine a light spritz of baking spray to prevent the cake from sticking to the papers.
Whisk the egg and egg whites together in a large bowl together. Add in the remaining wet ingredients and whisk until well blended. Set aside.
In another large mixing owl, combine the dry ingredients. Stir together until well mixed.
Add the wet ingredients to the dry and mix on medium-high speed for about a minute or until well combined.
