Slender Red Velvet Cupcakes

In surprising news, I don’t really have strong feelings about Valentine’s Day, positive or negative. For the most part, I view it as a normal day that incorporates more dark chocolate than usual and involves a serious upgrade to Target’s dollar section. Not complaining, but it’s nothing to call home about.

Still, I knew I couldn’t leave y’all with nothing to bake yourself or your slender sweetheart this V-day. And while this recipe won’t make everyone happy with its admittedly heavy handed use of some pretty processed ingredients, can we all just agree that there’s a time and a place for everything? And that the time is now and that the place is in my kitchen (where you’ll find me eating slender red velvet cupcakes)?

I knew you’d be understanding, my loves.

Slender Red Velvet Cupcakes
Servings: 18 (cupcake with 1.5 tablespoons frosting) | Calories per serving: 168
Fat: 6 g (Sat Fat: 3 g) | Carbohydrate: 25 g | Fiber: 1 g| Protein: 3 g

ingredients:

1 box Red Velvet cake mix

1 can diet root beer or cream soda

8 ounces reduced fat cream cheese

1/2 cup plain nonfat Greek yogurt

1/4 cup Splenda Blend

2 teaspoons vanilla extract

2-3 tablespoons unsweetened vanilla almond milk

1/2 teaspoon xanthan gum (optional)

directions:

1. Preheat your oven to 350° and line a muffin tin with cupcake liners

2. In a large mixing bowl, whisk together the dry cake mix and can of diet soda until smooth

3. Evenly distribute the cake mix (recipe makes 18 cupcakes) and bake for 15-20 minutes

4. While the cupcakes are baking, place the softened brick of cream cheese, Greek yogurt, Splenda, and vanilla extract in a large mixing bowl. Using a hand mixer, blend until smooth, adding almond milk as needed until the desired consistency is reached

5. If the icing is too runny, consider adding xanthan gum (I use Bob’s Red Mill brand)