Beet-Red Velvet Cupcakes
This nutritious snack is filled with essential vitamins and minerals without losing that delicious red velvet flavor.
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 Eggs (large)
- 1/2 cup Honey
- 1/3 cup Vegetable Oil
- 1 Beet (roasted)
- 2 teaspoons Vanilla Extract
- 18 ounces Cream Cheese (low fat, softened)
- 1/2 cup Butter (unsalted, room temperature)
- 1/2 cup Powder Sugar
- 1/2 cup Beet Puree
- 1 tablespoon Vanilla Extract
Preheat oven to 350°F.
In a large bowl, sift and combine dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine wet ingredients: eggs, low-fat milk, honey, oil, roasted beet, and vanilla extract.
Slowly add the dry ingredients into the wet and mix.
Pour about 1/3 cup of the mixture into lined muffin tins and bake for 25 minutes or until a toothpick comes out clean.
Cool completely before adding frosting.
Place all the ingredients in a mixer and beat on medium to high speed until fluffy.
Spread on cupcakes and serve with a cup of low-fat milk.
Serving Size 1 cupcake
Servings 14
- Amount Per Serving
- Calories 171kcal
- Calories from Fat 8kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 0.7g4%
- Trans Fat 0g
- Cholesterol 27mg9%
- Sodium 150mg7%
- Potassium 156mg5%
- Total Carbohydrate 25.7g9%
- Dietary Fiber 0.7g3%
- Sugars 11.6g
- Protein 3.49g7%
- Vitamin A IU
- Vitamin C mg
- Calcium 5 mg
- Iron 6 mg
- Vitamin D 58 IU
- Vitamin E IU
- Vitamin K mcg
- Thiamin mg
- Riboflavin mg
- Niacin mg
- Vitamin B6 mg
- Folate mcg
- Vitamin B12 mcg
- Biotin mcg
- Pantothenic Acid mg
- Phosphorus mg
- Iodine g
- Magnesium mmol
- Zinc mcg
- Selenium mg
- Copper mg
- Manganese mg
- Chromium mcg
- Molybdenum mg
- Chloride mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.