Red Velvet Cupcakes with Cream Cheese Frosting

Gluten Free
Low Fod Map
Red Velvet Cupcakes with Cream Cheese Frosting
120 min.
24
96kcal

Suggestions


Indulge in the delightful world of baking with these scrumptious Red Velvet Cupcakes, perfectly crafted to cater to gluten-free and low FODMAP diets. These vibrant treats are not only visually stunning but also incredibly moist and flavorful, making them an ideal choice for any occasion. Whether you're celebrating a birthday, hosting a gathering, or simply treating yourself, these cupcakes are sure to impress your guests and satisfy your sweet tooth.

The rich, velvety texture of the cupcakes is complemented by a luscious cream cheese frosting that adds a tangy sweetness, creating a harmonious balance of flavors. The striking red hue, achieved with a touch of food coloring, makes these cupcakes a showstopper on any dessert table. Plus, with only 96 calories per cupcake, you can enjoy these delightful bites without the guilt!

With a preparation time of just 120 minutes, you’ll find that these cupcakes are not only easy to make but also a fun activity to share with family and friends. So, roll up your sleeves, gather your ingredients, and get ready to create a batch of these irresistible Red Velvet Cupcakes that everyone will love. Your baking adventure awaits!

Ingredients

  • teaspoon water 
  • oz food coloring red
  • box german chocolate 
  • cup water 
  • 0.5 cup vegetable oil 
  •  eggs 
  • tablespoons cocoa powder unsweetened
  • 16 oz cream cheese frosting 

Equipment

  • bowl
  • oven
  • hand mixer
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.
  3. In large bowl, beat cake mix, 1 cup water, the oil, eggs, cocoa and remaining food color from bottle with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  4. Bake and cool completely as directed on box for cupcakes.
  5. Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.

Nutrition Facts

Calories96kcal
Protein3.23%
Fat43.71%
Carbs53.06%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
0.82826087526653%

Flavonoids

Catechin
0.27mg
Epicatechin
0.82mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:95.51kcal
4.78%
Fat:4.77g
7.34%
Saturated Fat:1.21g
7.57%
Carbohydrates:13.03g
4.34%
Net Carbohydrates:12.88g
4.68%
Sugar:12.06g
13.4%
Cholesterol:20.46mg
6.82%
Sodium:44.5mg
1.93%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.79g
1.59%
Selenium:1.84µg
2.63%
Vitamin K:1.7µg
1.62%
Vitamin B2:0.03mg
1.6%
Phosphorus:14.52mg
1.45%
Copper:0.03mg
1.26%
Iron:0.19mg
1.04%