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Beet-Red Mini Cupcakes with Cream Cheese Glaze
Prep Time
15 mins
These incredibly moist and flavorful mini cupcakes get their rich red tint from a surprise ingredient, pureed beets! A light cream cheese glaze makes for the perfect finish.
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 2138 kcal
  • ¾ cup all-purpose flour
  • ½ cup cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp table salt
  • ¾ cup pureed beets canned, jarred, or roasted/peeled
  • ½ cup sugar
  • 1/3 cup plain nonfat yogurt
  • ¼ cup canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1-2 drops red food coloring optional
  • Cream Cheese Glaze
  • 2 oz light cream cheese
  • 1 cup confectioners’ sugar
  • ¼ tsp vanilla extract
  1. Preheat oven to 350.Line a 24 cup mini-muffin tin with paper liners. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. 

  2. In a second large bowl, beat together beets, sugar, yogurt, oil, egg, vanilla extract, and optional food coloring until creamy and smooth. Make a well in the center of dry ingredients, pour in wet, and fold gently until just combined. 

  3. Spoon evenly into cupcake liners and bake for 15 minutes or until a toothpick comes out clean. Beat together cream cheese, confectioners’ sugar, and vanilla extract.When cupcakes are completely cooled, spread glaze evenly across top (glaze will set in an hour or two).

Nutrition Facts
Beet-Red Mini Cupcakes with Cream Cheese Glaze
Amount Per Serving
Calories 2138 Calories from Fat 675
% Daily Value*
Total Fat 75g 115%
Saturated Fat 14g 70%
Cholesterol 195mg 65%
Sodium 1754mg 73%
Potassium 1669mg 48%
Total Carbohydrates 356g 119%
Dietary Fiber 21g 84%
Sugars 251g
Protein 34g 68%
Vitamin A 12.7%
Vitamin C 4.8%
Calcium 46.7%
Iron 66.6%
* Percent Daily Values are based on a 2000 calorie diet.

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