Red Velvet Cupcakes

Makes 24 Cupcakes



1/3 cup unsweetened cocoa
3 tablespoons red food color
1 ½ teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup Sugar In The Raw®
4 egg yolks
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon salt
1/2 cup Stevia In The Raw® Bakers Bag
2 ¼ cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper (optional)
1 ½ teaspoons baking soda
1 ½ teaspoons white vinegar
2 ¼ cups Cream Cheese Frosting

Cream Cheese Frosting

2 (8 ounce) packages reduced fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag
1/4 cup 1% low fat milk



Preheat oven to 350°F.

In small bowl combine cocoa, red food color and vanilla, set aside.

In large bowl beat together butter and Sugar In The Raw®. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.

In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine Stevia In The Raw®, cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Fold in egg whites.

Fill each heart shape silicone baking cup 2/3 full with batter. Arrange cups on 2 baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.

Remove from oven and let cool 5-10 minutes before removing from baking cup. Cool cupcakes on rack before frosting.

Makes 24 cupcakes.

Note: If heart shape silicone cups are not available, muffin pans can be used.

Cream Cheese Frosting

In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.


Recipe courtesy of