Red Velvet Santa Cupcakes with Beet and Greek Yogurt
These festive red velvet cupcakes get their vibrant color naturally from pureed beets instead of artificial dye. Made lighter with Greek yogurt and fat-free egg substitute, they feature a tender, moist crumb with subtle chocolate notes. Topped with cream cheese frosting and fresh strawberries to resemble Santa hats, they're perfect for holiday parties and classroom celebrations. The beet addition creates an earthy sweetness that complements the cocoa while keeping the classic red velvet flavor profile intact.
Ingredients
- 1 can (15 oz) whole red beets, drained, not pickled
- ¼ cup fat-free egg product2 large eggs1:1vegetarian
standard eggs work fine
- ¾ cup sugar
- 1 teaspoon vanilla
- 3 tablespoons vegetable oil
- 1 container (5.3 oz) Greek vanilla yogurtplain Greek yogurt + 1/2 tsp vanilla1:1flavor-neutral
same texture
- ¾ cup Gold Medal all-purpose flour
- ¼ cup unsweetened baking cocoa
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 4 oz fat-free cream cheese, softened
- ¼ cup powdered sugar, sifted
- 12 whole strawberries, stems removed
Instructions
- 1
Heat oven and place paper baking cups in muffin pan
- 2
Blend beets in blender or food processor until smooth, scraping sides as needed
- 3
Combine beet mixture with wet ingredients in large bowl, stirring well
- 4
Stir in dry ingredients until just combined
- 5
Divide batter evenly among prepared muffin cups
- 6
Bake until toothpick inserted in center comes out clean
- 7
Cool completely
- 8
Beat cream cheese and powdered sugar until smooth
- 9
Spread frosting on cooled cupcakes and top each with strawberry and additional frosting dot
Tips
Reserve extra beet puree for smoothies or natural food coloring in other recipes.
Make sure cream cheese is fully softened for smooth frosting without lumps.
Store decorated cupcakes in refrigerator due to cream cheese frosting.
Good to Know
Refrigerate decorated cupcakes up to 3 days due to cream cheese frosting.
Bake cupcakes 1 day ahead, store covered. Frost and decorate day of serving.
Serve chilled or at room temperature. Best within 2 hours of decorating.
Common Mistakes
Don't overmix batter to avoid tough cupcakes.
Ensure beets are completely smooth to avoid lumps in batter.
Cool cupcakes completely before frosting to prevent melting.
Substitutions
Dairy-Free Swaps
General Alternatives
same texture
standard eggs work fine
FAQ
Can I taste the beets in these cupcakes?
The beet flavor is very mild and mostly masked by chocolate and vanilla. They primarily add moisture, natural sweetness, and vibrant color.
What if I don't have a blender for the beets?
You can use a food processor or mash very well with a fork, though the texture won't be as smooth.
How long do these cupcakes keep?
Store decorated cupcakes in refrigerator up to 3 days. Unfrosted cupcakes keep covered at room temperature 2 days.