1Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2In 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.
3Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
4In 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.