Photo of Mini red velvet cupcakes with cream cheese glaze by WW

Mini red velvet cupcakes with cream cheese glaze

Points® value
Total Time
2 hr 35 min
20 min
15 min
These classic cupcakes go bite-sized in this dessert recipe that takes just 35 minutes from start to finish. Pureed beets help make the cake super-moist, while a light, lemony cream cheese glaze is the perfect sweet finish. This recipe calls for 10 ounces of pureed beets, which translates to 3/4 cup. You can puree the whole 15-ounce can and freeze the extra puree for another use, if you like. Or, you can puree beets that you’ve freshly roasted—you will need to roast about 2 large or 4 to 5 small beets to yield enough beet puree to prepare these cupcakes.


All-purpose flour

¾ cup(s)

Unsweetened cocoa powder

½ cup(s)

Baking powder

½ tsp(s)

Baking soda

¼ tsp(s)

Table salt

¼ tsp(s)

Canned beets without added salt

10 oz, drained and pureed


½ cup(s)

Plain fat free yogurt


Canola oil

¼ cup(s)


1 large

Vanilla extract

1¼ tsp(s), divided

Food colouring

2 drop(s), red (optional)

Reduced fat cream cheese

2 oz, whipped variety

Powdered sugar (confectioner's)

1 cup(s)

Lemon zest

1 tsp(s)


  1. Preheat oven to 350°F. Line a 24 cup mini-muffin pan with paper liners.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another large bowl, beat together pureed beets, sugar, yogurt, oil, egg, 1 teaspoon vanilla extract, and food coloring (if using) until creamy and smooth.
  4. Make a well in center of dry ingredients and pour in wet ingredients; fold gently until just combined. Evenly spoon mixture into cupcake liners and bake until a toothpick inserted in center of a cupcake comes out clean, about 15 minutes. Remove from oven and let cool completely.
  5. Meanwhile, beat together cream cheese, powdered sugar and remaining 1/4 teaspoon vanilla extract; spread glaze evenly across top of cooled cupcakes and sprinkle with zest (glaze will set in an hour or two).
  6. Yields 1 cupcake per serving.