Red Velvet Santa Cupcakes

These cupcakes have a secret ingredient: beets! The beets help provide moisture (instead of fat) and provide a rich dark red color.

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 12

Ingredients

Cupcakes

1
can (15 oz) whole red beets (not pickled), drained
1/4
cup fat-free egg product
3/4
cup sugar
1
teaspoon vanilla
3
tablespoons vegetable oil
1
container (5.3 oz) Yoplait® Greek 100 Fat Free vanilla yogurt
3/4
cup Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
1/2
teaspoon salt
1/2
teaspoon baking powder
1/2
teaspoon baking soda

Topping

4
oz fat-free cream cheese (from 8-oz package), softened
1/4
cup powdered sugar, sifted
12
whole strawberries, stems removed
  • 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 In blender or food processor, place beets. Cover; blend on high speed about 1 minute, stopping occasionally to scrape sides, until smooth. Pour 1/2 cup beet mixture in large bowl (reserve remaining for another use). Add egg product, sugar, vanilla, oil and yogurt, stirring well to combine. Stir in flour, cocoa, salt, baking powder and baking soda. Divide batter evenly among muffin cups.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
  • 4 In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Spread on cupcakes. Top each with 1 strawberry and an additional dot of frosting.

Expert Tips

Half of the pureed beet mixture will be leftover. Place in a resealable food-storage plastic bag, and freeze. When ready to bake another batch of cupcakes, simply defrost and use for batch #2!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
160
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
300mg
300%;
Total Carbohydrate
27g
27%
(Dietary Fiber
1g
1%
  Sugars
18g
18%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
6%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.