Red Velvet Swirl Cupcakes

Can you believe this is a “skinny” dessert?  Not to mention I LOVE anything red velvet.  It’s a close second to dark chocolate.  Who would have thought you could enjoy a cupcake for just 145 calories!  This recipe is a must.


Makes 24 cupcakes

Part 1

  • 1 box Betty Crocker red velvet cake mix
  • 3/4 cup nonfat vanilla Greek yogurt
  • 1 egg
  • 1/2 cup skim milk
  • 1/2 cup water

Part 2

  • 8 oz. reduced fat cream cheese
  • 1/2 cup nonfat vanilla Greek yogurt
  • 2 egg whites
  • 1/4 cup sugar
  • 1 tbsp. flour
  • 1 1/2 tsp. vanilla


  • Preheat oven to 350 degrees and prepare 2 muffin tins with cupcake liners
  • In a large mixing bowl, mix together red velvet cake ingredients from part 1, set aside


  • In a medium mixing bowl, beat ingredients from part 2 to make cheesecake swirl
  • Fill cupcake liners half full with red velvet cake mix
  • Top with about two tablespoons of cheesecake mix
  • Use a fork to swirl two batters together
  • Bake for 18-20 minutes or until batter is set

  •  Cool to room temperature, refrigerate, and top with a dollap of fat-free cool whip before serving!
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