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Chocolate-Beet Cupcakes with Cream Cheese Frosting

  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Servings: 12
  • Course: Dessert

These healthy chocolate cupcakes get a soft, moist texture from their not-so-secret ingredient: beets. The beets give the cream cheese frosting a vibrant pink hue, plus they bump up the fiber.

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Ingredients

  • 2 cups diced peeled beets (1/2-inch; about 2 medium)
  • 2/3 cup buttermilk
  • 1 1/2 cups white whole-wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup canola oil or grapeseed oil
  • 1 3/4 cups packed confectioners’ sugar, divided
  • 2 teaspoons vanilla extract
  • 5 ounces reduced-fat cream cheese, at room temperature
  • Reynolds® Baking Cups

Directions

Step 1

Preheat oven to 350°F. Line a muffin tin with 12 Reynolds® Baking Cups.

Step 2

Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add buttermilk and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.

Step 3

Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners’ sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared baking cups.

Step 4

Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.

Step 5

To prepare frosting: Combine the remaining 3/4 cup confectioners’ sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled cupcake with a generous 1 tablespoon frosting.

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