Banana Beet Cupcakes with Berry Cream Cheese Frosting
Naturally pink, healtheir cupcakes perfect for baking with kids
Equipment
- Muffin tin
- Blender
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour or use all gluten-free flour
- 2 tsp baking powder
- 1/4 tsp fine salt
- 1 tsp ground cinnamon
- 1 very ripe banana
- 1 small cooked peeled beet about 4 ounces
- 1 large egg
- 1/2 cup coconut sugar or 1/4 cup brown sugar
- 1/4 cup maple syrup or honey
- 1/4 cup avocado oil or other flavorless vegetable oil
- 1/2 cup milk unsweetend almond milk or any kind
- 2 tsp vanilla extract
- 1/2 cup freeze-dried raspberries or other decorative topping
Berry Cream Cheese Frosting
- 8 ounces whipped cream cheese
- 1 Tbsp honey or other sweetener
- 1/4 tsp vanilla extract
- 1/2 cup frozen raspberries, defrosted
Instructions
- Preheat the oven to 350 degrees. Place paper liners or decorative cupcake papers into a standard muffin tin.
- In a large bowl, add flours, baking powder, salt, and cinnamon. Whisk together until well combined.
- Add remaining ingredients to a blender besides the raspberries. Blend until smooth.
- Pour blender contents into the bowl with the dry ingredients. Stir with a spatula or spoon until just combined and no dry flour remains.
- Divide the batter between the 12 muffin cups. Bake until a toothpick inserted into the center comes out clean, 16 to 18 minutes. Place cupcakes on a cooling rack.
- Once cooled, spread frosting over each cupcake with a butter knife or small spatula. Sprinkle crushed freeze-dried raspberries over the top or decorate with other toppings as desired.
Berry Cream Cheese Frosting
- Scoop cream cheese into a medium-sized bowl. Add honey and vanilla. Using a spoon, stir to combine.
- Strain frozen raspberries over a bowl or measuring cup. Set the solids off to the side. Add a little of the raspberry juice to the cream cheese mixture at a time until you reach the pink color you'd like. Taste frosting to see if you'd like to add any additional sweetener.. Refrigerate until ready to use.