Chocolate-Beet Cupcakes with Cream Cheese Frosting

By ashleyeraas

Ingredients

• Cupcakes
• 1 1/4 c cake flour
• 1 c granulated sugar
• 1/2 c unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 c pureed cooked beets (plus 1 Tbsp for frosting)
• 2 Tbsp safflower oil
• 1 lg egg
• 1/2 tsp vanilla extract
• 3/4 c buttermilk
• Frosting
• 2 c confectioners' sugar
• 4 oz reduced-fat cream cheese (Neufchatel), room temperature
• 1/4 c unsalted butter, room temperature
• 1/2 tsp vanilla extract

Details

Servings 1
Adapted from prevention.com

Preparation

Step 1

1. MAKE CUPCAKES: Heat oven to 350°F. Line 12-cup muffin pan with paper liners. Sift flour, sugar, cocoa, baking soda, baking powder, and salt in large bowl. Stir beet puree, oil, egg, vanilla, and buttermilk together in small bowl. Stir in dry ingredients until combined. Divide among 12 cups. Bake until wooden pick inserted in center comes out clean, about 16 minutes. Cool completely.
2. MAKE FROSTING: Beat sugar, cream cheese, butter, 1 Tbsp beet puree, and vanilla until smooth and fluffy. Spread over cupcakes.

NUTRITION (per cupcake) 296 cal, 4 g pro, 53 g carb, 2 g fiber, 39 g sugars, 9 g fat, 4 g sat fat, 226 mg sodium