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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