Give red velvet cupcakes a citrusy twist by topping with Lemon-Cream Cheese Frosting.Tangy buttermilk and a hint of cocoa give these classic cakes their signature flavor, while the low-fat cream cheese frosting adds a decadent touch without all the calories.


Credit: Quentin Bacon

Recipe Summary test

20 mins
25 mins
45 mins
Makes 12 regular cupcakes (serving size: 1 cupcake)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Place 12 muffin cup liners in muffin tin.

  • Place flours in a bowl. Sift sugar, baking soda, and salt into bowl.

  • Whisk butter and oil in a bowl. Add buttermilk and next 4 ingredients (through vanilla), whisking until well-combined. Add dry ingredients to wet.

  • Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.

  • Pipe frosting on cakes with a star-tipped pastry bag.

  • Skinny it up! Skip the frosting for a 216-calorie treat.

Nutrition Facts

390 calories; fat 16.1g; saturated fat 6.7g; mono fat 5.9g; poly fat 1.9g; protein 6.7g; carbohydrates 55.9g; fiber 0.8g; cholesterol 52mg; iron 1.6mg; sodium 282mg; calcium 76mg.