What Makes Chocolate Beet Cupcakes Healthy?
Chocolate beet cupcakes are full of fresh beets, so they’re incredibly healthy, moist and decadent. The low fat cream cheese frosting is super fluffy and sweet. They’re a great Valentines Day treat but really, they’re perfect for any occasion!Are Beets Good for You?
You can’t beat beets! They’re a very healthy vegetable that provides nutrients that your body can’t get anywhere else. A few of the key health benefits of beets include:- High in nitrates (which your body turns into nitric oxide), beets assist in improving circulation and regulating blood pressure
- Rich in betaine and B-vitamins, including folate, which helps prevent heart disease
- Nitric oxide relaxes and dilates your blood vessels, which in turn increases blood flow to the brain. This could mean better brain function!
- Betaine (also found in spinach and quinoa) can help cleanse and reduce the amount of fat in your liver.
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This chocolate cupcakes recipe was inspired by Anna Olson’s Red Velvet Cake recipe that you can find here.
I baked the chocolate beet cupcakes in sturdy paper baking cups, but you can also bake them in traditional cupcake liners. If you use the baking cups, place them directly onto a sheet pan for baking rather than into a muffin tin.
Chocolate Beet Cupcakes with Low Fat Cream Cheese Frosting
This recipe was inspired by Anna Olson’s Red Velvet Cupcakes recipe. Moist chocolate cupcakes made with fresh beets and cocoa, topped with low fat, fluffy cream cheese frosting.
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Servings: 12
Ingredients
- 6 tbsp finely shredded beets
- 1/2 cup milk
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 1 egg
- 3 tbsp canola oil
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 tbsp cocoa powder
- 6 tbsp white sugar
- 4 tbsp brown sugar
For the frosting:
- 6 oz low fat cream cheese at room temperature
- 4 tbsp butter at room temperature
- 3 cups powdered sugar
- 1 tbsp milk any variety
- shaved dark chocolate for garnish optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with your favourite paper liners.
- Add the finely shredded beets to a large bowl, along with the milk, vinegar, vanilla, the egg, and the canola oil. Whisk these ingredients together until they’re combined.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cocoa powder and sugars with a wire whisk until there are no visible lumps.
- Add the dry ingredients to the wet ingredients and using a rubber spatula, fold the dry ingredients into the wet ingredients just until no streaks of flour remain and everything is evenly incorporated (be sure the scrape down the sides of the bowl well!).
- Divide the batter between the 12 paper liners. I used stiff paper cupcake baking cups, but regular paper liners work well too. If you’re using paper cupcake cups like I did, just place them directly onto a baking sheet.
- Bake the cupcakes at 350 degrees Fahrenheit for about 18-22 minutes or until a toothpick inserted into the middle of one comes out clean.
- Remove pan from oven and allow cupcakes to cool completely before frosting.
To make the frosting:
- Whip the cream cheese and the butter on high speed using a stand mixer (a hand mixer will do just fine too!). Add the powdered sugar 1/2 cup at a time and mix on high speed until the mixture achieves the texture of stiff frosting.
- Add the milk 1 teaspoon at a time as you mix on high speed, just until the frosting softens in texture enough that it becomes creamy enough to pipe. The exact amount of milk and powdered sugar will vary every time because of the temperature of the butter and cream cheese, so feel free to add a little less or more milk or powdered sugar to achieve the perfect piping texture.
- Add the frosting to a piping bag fitted with a large star tip and pipe the frosting onto the cooled cupcakes in a swirl design. Garnish with shaved chocolate (if desired) and serve.
Notes
The texture of these cupcakes is more dense than a regular chocolate cupcake, however they're still light enough to spring back to the touch. Be sure to let them cool completely before you frost them!
Tried this recipe?Mention @busybakerblog or tag #busybaker!
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Nutritional Information for the Chocolate Beet Cupcakes Recipe
Chocolate Beet Cupcakes with Low Fat Cream Cheese Frosting are 14 Weight Watchers Smart Points each (5 Smart Points without the frosting!), making them a great alternative to most full-fat buttercream-laden cupcakes that can be as many as 27 Smart Points each! I really hope you enjoy this recipe! Let me know in the comments below, what’s your favourite way to hide vegetables in sweet treats?LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
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Lauren Gaskill | Making Life Sweet says
People never believe me when I say you can use beets in chocolate cake, but they are so missing out! These look great dear!
The Busy Baker says
Thanks!😊
J Trogstad says
Congrats on your 100th post! And these cupcakes look and sounds delicious! Yum!
The Busy Baker says
Thanks so much!!
Homemade Food Junkie says
Happy 100th post and nearing blogaversary! That's a big deal! These cupcakes are seriously cute! and wow i have to try this Veggies in cupcakes? New idea for me!
The Busy Baker says
Thank you so much!
Denise - Chez Us says
I love when people put beets in a cupcake as I can feel like I can have two or maybe three without the guilt. Lovely recipe and photos.
The Busy Baker says
Thanks!
Joanie @ ZagLeft says
Congratulations! Such pretty cupcakes – I love sneaking veggies into sweet treats, especially when my kids haven't a clue.
The Busy Baker says
Thank you!
Dan George says
I bet these are delicious – we have beets in the fridge!
The Busy Baker says
We like this recipe a lot and we hope you enjoyed it too!