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guiltless beetroot cupcakes

★★★★★ 3 Reviews
AnnaBrav avatar
By Anna B.
from Xoxo, CT

These cupcakes are adored by kids! They are a wonderful way to eat red beets and apples in a form kids love. Try this recipe and I promise you will no longer be surprised by the idea of baking with beets, you will be impressed!!!

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★★★★★ 3 Reviews
serves 6
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For guiltless beetroot cupcakes

  • 1 c
    whole-wheat pastry flour
  • 1/4 c
    sucanat
  • 1 tsp
    cinnamon
  • 2 tsp
    baking powder
  • 1/4 c
    carob chips (or substitute semi-sweet chocolate chips)
  • 4
    small organic roasted red beets, peeled
  • 3/4 c
    unsweetened applesauce
  • 1
    large egg, at room temperature
  • 3/4 c
    (6 oz) neufchatel cheese, at room temperature
  • 1/4 c
    organic low-fat plain strained greek yogurt
  • 3 Tbsp
    maple syrup
  • 1/2 tsp
    freshly grated organic orange peel (optional)

How To Make guiltless beetroot cupcakes

  • 1
    Preheat the oven to 350°F
  • 2
    Add roasted beets and applesauce into a small blander or food processor. Puree until the mixture is smooth (you should have 1 1/4 cup of the beets-apple puree).
  • 3
    Combine flour, Sucanat, cinnamon, baking powder, and carob chips in the bowl of electric mixer fitted with the paddle attachment.
  • 4
    With a mixer on a low speed, add the beets-applesauce puree and an egg. Mix until combined.
  • 5
    Line a muffin pan with paper liners, or spray with nonstick baking spray. Spoon batter into lined muffin cups, filling them about 2/3 full. Bake for about 20-25 minutes, until the toothpick inserted into a center of a cupcake comes out clean. Allow to cool in a pan for 5 minutes. Transfer to a cooling rack and cool completely.
  • 6
    To make frosting, combine cream cheese, yogurt, maple syrup, and orange peel, if using, and beat on medium speed until smooth and fluffy. Before serving, top each cupcake with a generous dollop of frosting, if desired.
  • 7
    Note: To roast beets, wrap washed beetroots in aluminum foil. Create a foil packet by folding the foil over beets and crimping the sides closed. Place the packet into the oven, at 375° F for about 40-45 minutes, or until the beetroots can be easily pierced with a fork.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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