Mini Beet Chocolate Cupcakes With Cream Cheese Frosting

With it being the new year I decided I wanted to try to eat a bit healthier so I decided to make some healthier recipes! I was a bit nervous how these would come out but they taste delicious. You can enjoy a cupcake and feel a little bit less guilty! Beets are packed with folate, manganese, potassium, iron, vitamin C, and loaded with fiber!


  • 3/4 cup flour 
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt 
  • 14 oz can beets drained and pureed 
  • 1/2 cup sugar or stevia 
  • 1/3 cup plain fat free yogurt 
  • 1/4 cup oil
  • 1 large egg
  • 1 1/4 tsp vanilla extract (divided)
  • 2oz low fat cream cheese 
  • 1 cup powdered sugar 


  1. Preheat oven to 350°F. Line a 24 cup mini muffin pan with liners. 
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. 
  3. In another bowl, beat together beets, sugar, yogurt, oil, egg, 1 tsp vanilla extract, until smooth. 
  4. Make a well in the center of the dry ingredients and pour in wet ingredients. Fold gently until combined. 
  5. Evenly spoon mixture into cupcake liners and bake for 15 minutes. Allow to cool completely before icing. 
  6. Meanwhile, beat together cream cheese, powdered sugar, and 1/4 tsp vanilla extract. When the cupcakes are completely cool spread icing evenly across the top of the cupcakes. 
  7. Enjoy!

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