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These healthy chocolate cupcakes get a soft, moist texture from their not-so-secret ingredient: beets. The beets act as a natural red food dye, plus they bump up the fiber. Use red beets to give the cream cheese frosting a vibrant pink hue.

Source: EatingWell Magazine, September/October 2015

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Recipe Summary test

total:
1 hr 30 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

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  • Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add buttermilk and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.

  • Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners' sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups.

  • Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.

  • To prepare frosting: Combine the remaining 3/4 cup confectioners' sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled cupcake with a generous 1 tablespoon frosting.

Tips

Make Ahead Tip: Store unfrosted cupcakes at room temperature for up to 1 day; refrigerate frosting for up to 1 day.

Equipment: Muffin tin with 12 (1/2-cup) cups; paper liners

Gluten-free Variation: Swap a cup-for-cup gluten-free flour blend for the white whole-wheat flour and use gluten-free vanilla extract.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

1 cupcake
221 calories; protein 5.1g; carbohydrates 34g; dietary fiber 3.5g; sugars 19.8g; fat 8.4g; saturated fat 2.3g; cholesterol 24.8mg; vitamin a iu 135.7IU; vitamin c 1.3mg; folate 30.1mcg; calcium 51.7mg; iron 2.8mg; magnesium 26.4mg; potassium 194mg; sodium 263.7mg; added sugar 17g.

1 starch, 1 other carbohydrate, 1/2 vegetable, 1 1/2 fat

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