Emily Bites · by Emily Bites
Red Velvet Cupcakes with Peppermint Cream Cheese Frosting
NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 4%
CARBS 26G72% OF CAL
0G FIBER7G OTHER18G TOTAL SUGAR
FAT 4G24% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Festive red velvet cupcakes topped with peppermint cream cheese frosting and candy cane. Perfect for holiday celebrations.
dessertamericanbaked good🥣 mixer🔥 ovengluten freevegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 box of red velvet cake mix ((I used Duncan Hines))
- 1 can of diet soda (I used Diet Pepsi)
- 2 egg whites
- 8 oz 1/3 less fat cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 3 full sized candy canes (crushed)
At a glance
PER SERVING · TIME 35M
CAL 7%·PRO 4%
CARBS 26G72% OF CAL
0G FIBER7G OTHER18G TOTAL SUGAR
FAT 4G24% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 140mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 28mg
- Calcium
- 14mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.