Mini Red Velviet Cupcakes with Coconut are topped with store-bought cream cheese frosting then dressed up with shredded coconut and fresh raspberries.At only 104 calories each, you can get your sugar-fix and reduce your calorie intake with these perfectly portioned mini cupcakes.


Credit: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates

Recipe Summary test

Makes 48 mini cupcakes (serving size: 1 mini cupcake)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.

  • In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.

  • Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (10–15 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.

Nutrition Facts

104 calories; fat 6g; saturated fat 1g; mono fat 1.3g; poly fat 3.3g; protein 1g; carbohydrates 12g; cholesterol 4mg; sodium 56mg; calcium 6mg.