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Banana Beet Cupcakes with Berry Cream Cheese Frosting

Naturally pink, healtheir cupcakes perfect for baking with kids
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Keyword: banana muffins, healthy dessert, valentines day
Servings: 12 cupcakes

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.