Beet Red Velvet Cupcakes

Healthy yet tasty beet red velvet cupcakes are made with whole wheat flour and no processed sugar. They're topped off with a decadent cream cheese frosting.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 18

Total Time 48

Servings

Calories 161kcal

Author Christy Gurin

Ingredients

Cupcakes

1 medium sized beet, roasted and cut into wedges (about 1 cup)
½ cup almond milk, unsweetened
2 tsp. vanilla extract
1 cup pure maple syrup
1/4 cup coconut oil room temperature and solid but not rock hard
1/2 cup plain greek yogurt I used full fat, dairy free yogurt works too
2 eggs room temperature
1 egg white
2 cups white whole-wheat flour
1/3 cup unsweetened cocoa powder
2 tsp. baking powder
½ tsp. salt

Frosting

8 oz. 1/3 less fat cream cheese
1 1/2 tsp. vanilla
¼ cup honey
1 - 3 tsp. milk if needed (I used almond)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Line muffin pan with muffin pan with liners or spray with baking spray.
Place beet in food processor and pulse until finely chopped. Add almond milk, vanilla, maple syrup, and yogurt and pulse to thoroughly mix. Add coconut oil, eggs and egg white pulse for about 10 seconds to mix in.
In a separate bowl, combine flour, cocoa, baking powder, and salt and stir to mix. Pour liquid mixture into bowl and stir to combine.
Pour batter into prepared muffin cups, filling each about ¾ full.
Bake for 16 – 18 mins until a toothpick inserted into the middle comes out clean. Cool in pan for 10 minutes before moving muffins to a cooling rack for 20 – 30 minutes. Cupcakes must be fully cool before frosting.
To make frosting, place cream cheese, vanilla, and honey in a bowl and beat with whisk attachment on blender until smooth and creamy.
Add milk 1 tsp. at a time to thin and make desired consistency. Place in piping bag and pipe over cooled cupcakes.

Nutrition