Red Velvet Santa Cupcakes

Vegetarian
Health score
1%
Red Velvet Santa Cupcakes
90 min.
12
176kcal

Suggestions


Get ready to spread some holiday cheer with these delightful Red Velvet Santa Cupcakes! Perfectly festive and irresistibly delicious, these cupcakes are a unique twist on the classic red velvet treat, making them an ideal dessert for your holiday gatherings. With their vibrant color and rich flavor, they are sure to impress your family and friends.

What sets these cupcakes apart is their secret ingredient: whole red beets! Not only do they add a beautiful hue, but they also contribute to the moistness of the cupcakes while keeping them vegetarian-friendly. Each bite is a perfect balance of sweetness and a hint of cocoa, complemented by a creamy frosting made from fat-free cream cheese and powdered sugar.

These Red Velvet Santa Cupcakes are not just a feast for the eyes; they are also a healthier option, with only 176 calories per serving. Topped with fresh strawberries, they resemble little Santa hats, making them a fun and festive addition to your dessert table. Whether you're hosting a holiday party or simply looking to indulge in a sweet treat, these cupcakes are sure to bring joy and smiles to everyone who tries them. So, roll up your sleeves and get ready to bake a batch of these charming cupcakes that are as delightful to make as they are to eat!

Ingredients

  • 15 oz beets whole red drained canned (not pickled)
  • 0.3 cup eggs fat-free
  • 0.8 cup sugar 
  • teaspoon vanilla 
  • tablespoons vegetable oil 
  • 5.3 oz vanilla yogurt 
  • 0.8 cup flour all-purpose
  • 0.3 cup cocoa powder unsweetened
  • 0.5 teaspoon salt 
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • oz weight cream cheese fat-free softened (from 8-oz package)
  • 0.3 cup powdered sugar sifted
  • 12  strawberries whole

Equipment

  • food processor
  • bowl
  • oven
  • blender
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 12 regular-size muffin cups.
  3. In blender or food processor, place beets. Cover; blend on high speed about 1 minute, stopping occasionally to scrape sides, until smooth.
  4. Pour 1/2 cup beet mixture in large bowl (reserve remaining for another use).
  5. 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.
  6. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
  7. In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth.
  8. Spread on cupcakes. Top each with 1 strawberry and an additional dot of frosting.

Nutrition Facts

Calories176kcal
Protein9.32%
Fat22.43%
Carbs68.25%

Properties

Glycemic Index
23.09
Glycemic Load
13.35
Inflammation Score
-2
Nutrition Score
5.5078261131826%

Flavonoids

Cyanidin
0.2mg
Petunidin
0.01mg
Delphinidin
0.04mg
Pelargonidin
2.98mg
Peonidin
0.01mg
Catechin
1.53mg
Epigallocatechin
0.09mg
Epicatechin
3.57mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.03mg
Kaempferol
0.06mg
Quercetin
0.31mg

Nutrients percent of daily need

Calories:176.16kcal
8.81%
Fat:4.56g
7.01%
Saturated Fat:1g
6.26%
Carbohydrates:31.22g
10.41%
Net Carbohydrates:29.82g
10.84%
Sugar:21.76g
24.18%
Cholesterol:20.59mg
6.86%
Sodium:295.61mg
12.85%
Alcohol:0.11g
100%
Alcohol %:0.14%
100%
Caffeine:4.12mg
1.37%
Protein:4.26g
8.52%
Manganese:0.25mg
12.57%
Phosphorus:110.51mg
11.05%
Vitamin C:7.97mg
9.66%
Selenium:6.03µg
8.61%
Folate:34.38µg
8.6%
Vitamin B2:0.14mg
8.18%
Calcium:76.74mg
7.67%
Copper:0.14mg
6.8%
Vitamin K:6.74µg
6.42%
Fiber:1.4g
5.59%
Magnesium:22.31mg
5.58%
Vitamin B1:0.08mg
5.35%
Iron:0.95mg
5.27%
Potassium:156.23mg
4.46%
Zinc:0.6mg
3.99%
Vitamin B3:0.68mg
3.38%
Vitamin B12:0.2µg
3.35%
Vitamin B5:0.33mg
3.29%
Vitamin E:0.4mg
2.65%
Vitamin B6:0.05mg
2.4%
Vitamin A:56.53IU
1.13%