Makes 24 Red Velvet Cream Cheese Cupcakes. Nutrition per cupcake: Weight Watcher Points + 4 ~ Calories 138.2 ~ Fat 4.7 g ~ Carbs 20.9 g ~ Fiber 0.5 g ~ Protein 3.5 g
Needless to say that this was our Valentine’s Day Dessert. Can you believe that this is “skinny”? This dessert was a hit…Low Points, Low Calories, Low Fat & Low Carbs! That isn’t icing on top….its just Fat Free Whipped Cream, heart sprinkles & a Chocolate Covered Strawberry. It is divine…try it out for yourself! I used my heart shaped spring form pans and was able to make 3 hearts and 15 cupcakes. If you are just making cupcakes it will make about 24.
I knew you wanted a peek inside 
Makes 24 Red Velvet Cream Cheese Cupcakes. Nutrition per cupcake: Weight Watcher Points + 4 ~ Calories 138.2 ~ Fat 4.7 g ~ Carbs 20.9 g ~ Fiber 0.5 g ~ Protein 3.5 g
Ingredients
- ****Cake****
- 1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
- 6 oz container of Chobani 0% Vanilla Greek Yogurt
- 1 egg
- 1 cup water
- ****Cheesecake****
- 1 block of 8 oz Reduced Fat Cream Cheese (Philly)
- 1/4 cup Chobani 0% Vanilla (2 oz) Greek Yogurt
- 1/4 cup Light Sour Cream
- 2 Large Egg Whites
- 1/4 cup Sugar
- 1 Tbsp Flour
- 1 tsp Vanilla
Instructions
- Pre-Heat oven to 350 degrees
- Prepare muffin/cupcake tins with foil liners (24); set aside
- In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
- In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
- Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
- Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
- Swirl with a fork to combine slightly and get a swirled design (look at picture below)
- Bake for 25 minutes until the cheesecake is set.
- Cook and cool until they come to room temp
- then refrigerate in a covered container for minimum of 1 hour.
- Enjoy.
Would I be able to make the cupcakes without the cream cheese filling?
Sure…I think they would still taste great
Should these cool before being put into the fridge? I would worry about condensation.
Thanks, Jess
Yes, you want to cool them to room temp prior to putting in the fridge
OMG that looks amazing delicious!! I am going to pin this in my healthy desserts board and make it for my husband’s birthday next week!
I made these for work, and they were a HUGE hit!! Thank you!!!
Can I make a cake using this recipe, instead of cupcakes?
I’ve never tried it as a cake…let me know how it turns out
Are these mini muffins?
These are regular sized cupcakes
Are they good without a topping? If not, do you have any other ideas for a topping?
We definitely ate a bunch without a topping & enjoyed them. If you would like a more traditional cream cheese frosting beat together the following ingredients until smooth & creamy:
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract
Do these have to stay in the fridge to stay good or just for that initial one hour?
They should stay in the fridge.
do these freeze well?
I have never tried freezing them…..
Can I use plain greek yogurt instead of vanilla?
You can definitely substitute plain Greek yogurt. You might want to add some vanilla extract for extra flavor.
Hello Sheena
Have been enjoying your blog for a while now and just wanted to let you know I have added this recipe, with a link back to you of course, over at my blog. The family really enjoyed it ! Julie.
Thanks, Julie!
Seen someone asked about doing it as a cake, I was thinking the same thing – how did it turn out!?
Just finished a batch for Valentine’s Day. Fantastic! So moist and just the right amount of sweet. Thank you for the recipe.
I’m assuming you do not include the ingredients on the back of the rv box?
You are correct!
I made it in 2 8″ rounds and it turned out fine. I followed the cooking time on the box and greased and dusted the pans. I believe I ended up baking it for about 45 min (box said 38 but it was still gooey). I also added a pan of water to keep it a little more moist.
Do you know the sugar content per serving?
In the oven right now!!! I can’t wait to try them and share them. This combines two of my favorite desserts. I need to learn to trust the rising process though, I always overfill… My cupcakes are billowing over the top of the holders. Oh well!!
Great! Hope you enjoy them!!
I made these and they turned out delicious! I only used 1.5oz of Chobani in each mix because it is expensive. Also, they look great!