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Photo of Mini red velvet cupcakes with cream cheese by WW

Mini red velvet cupcakes with cream cheese

4
Points®
Total Time
2 hr 35 min
Prep
20 min
Cook
15 min
Serves
24
Difficulty
Easy
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.

Ingredients

All-purpose flour

¾ cup(s)

Unsweetened cocoa powder

½ cup(s), powder

Baking powder

½ tsp

Baking soda

¼ tsp

Table salt

¼ tsp

Canned beets, no salt added

10 oz, drained and pureed*

Sugar

½ cup(s)

Plain fat free yogurt

⅓ cup(s)

Canola oil

¼ cup(s)

Egg

1 large egg(s)

Vanilla extract

1¼ tsp, divided

Reduced fat whipped cream cheese

2 oz

Powdered sugar (confectioner's)

1 cup(s)

Lemon zest

1 tsp

Instructions

  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, and 1 teaspoon vanilla extract 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 on a wire rack.
  5. Meanwhile, beat together cream cheese, powdered sugar and remaining 1/4 teaspoon vanilla extract. Spread on top of cooled cupcakes. Sprinkle with the zest. Let stand until glaze sets, about 1 to 2 hours.
  6. Serving = 1 cupcake

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