Love Valentine’s day but hate feeling guilty about all the junk food society is trying to force you to eat today? Time to tell all those boxes of sugary chocolate to BEET IT. Hehe, see what I did there? Ohhhh so many beet puns to be made, so little time. Okay time to stop BEETing around the bush and get to it.
Okay seriously I’ll stop now.
Whether you’re having a cozy night in by yourself, enjoying a date with your boo, or having a gal-entines get-together, I have the PERFECT treat for you. Beet red velvet cupcakes with “cream cheese” frosting, of course!!!! And I’ll let you in on a secret that nobody else will ever know (unless you tell them): these babies are healthy for you! And they’re also dairy-free, gluten-free, refined sugar-free, guilt-free, and INSANELY DELICIOUS.
Whatttttt?! Bailey, is this a Valentine’s Day miracle? Could this be for real? Oh, it’s real alright!
I spent many a trials (some good, some not so good) and FINALLY came up with a delicious recipe that’s lick-the-bowl-clean-then-eat-the-entire-batch-yourself good. Thankfully I portioned the recipe so what you see below is only good for 4 cupcakes AKA when you inevitably eat the entire batch, you won’t feel as guilty as if there had been 12 cupcakes.
I decided this Valentine’s Day to go for red velvet cupcakes for the obvious reason, because they’re red. Why is red considered a romantic color? Hmmm. But more importantly, why are red velvet cupcakes red? A lot of people are lazy nowadays and color their red velvets with red food coloring, however did you know that traditionally they get their red coloring from beets? (Probably not the biggest shock since I’ve been yammering about beets this whole time). So naturally, being the plant-based anti-artificial flavoring foodie that I am, obviously I’m going for beets in my cupcakes! My only tip is to make sure your beets are fully cooked before pureeing them because you will definitely get a more earthy flavor if they aren’t cooked all the way through. But with well-cooked beets in there, WOWZA. Hang on, I’ve gotta take a break before I start drooling on my keyboard.
Okay so besides just adding a red color, beets are full of fantastic health benefits too! Scorreeeeee. Beets are high in vitamin C to give your immunity a boost, high in fiber to aid your digestive system, and full of tons of minerals like potassium, magnesium, manganese, iron, and copper which help to maintain healthy nerve and muscle function, are beneficial to your bones, liver, kidneys, and pancreas, and so much more!
One cool thing I love about beets as well is they’re said to improve stamina due to something they contain called nitrates. These nitrates boost your endurance by improving your oxygen and blood flow to muscles. Studies have shown that peak nitrate levels are in your system 2-3 hours after consumption so give it a try a few hours before your next workout and you’ll see what I’m talking about! I always make my boyfriend some good ole’ beet juice a few hours before his hockey games and he swears by it. This improved blood and oxygen flow isn’t just good for your cardiovascular health, though, it also improves your brain function! Yay for fitness and brain health!
So basically beets are just amazing and you should eat these cupcakes because they have beets in them and they’re delicious and I could name like a million more reasons but I won’t for the sake of hunger. So hurry, before you run out of time! Get the beet-cupcake train rolling!
Dairy, Gluten, and Refined Sugar Free Beet Red Velvet Cupcakes with Healthier “Cream Cheese” Frosting
- ¼ cup Bob’s Red Mill Coconut Flour
- 2 Tbsp gluten-free oat flour
- 1 ½ Tbsp cocoa powder
- Heaping ½ tsp baking powder
- Pinch salt
- ¼ cup cooked beet puree
- 2 Tbsp melted coconut oil
- 1 egg
- 1 Tbsp Oikos lactose free vanilla Greek yogurt
- 2 tsp lemon juice
- 1/3 cup maple syrup
- ¼ tsp vanilla extract
- ½ cup Daiya cream cheese
- 2 Tbsp maple syrup
- ¼ cup Oikos lactose free vanilla Greek yogurt
- ¼ tsp vanilla extract
- ½ tsp pitaya powder (for pink color)
- Preheat oven to 350 degrees F.
- Combine coconut flour, oat flour, cocoa powder, baking powder, and salt in a large bowl and whisk to combine.
- Combine beet puree, coconut oil, egg, yogurt, lemon juice, maple syrup, and vanilla in a separate bowl and mix until combined.
- Add dry ingredients to wet ingredients and mix until just combined.
- Grease muffin tins and add your batter to each tin until it’s just below the brim.
- Bake for 20-25 minutes until a toothpick comes out dry.
- Meanwhile, combine all the ingredients for your frosting in a bowl and beat with an electric mixer until thoroughly combined and fluffy. Please note that this will be a little runnier than normal cream cheese frosting, so be aware of that when frosting your cupcakes.
- Put your frosting in a piping bag (or Ziploc bag with the corner cut off) and place in the fridge until your cupcakes are ready.
- Once the cupcakes are done, remove them from the oven and allow to cool. Then, use a knife to go around the sides to loosen the cupcakes from the pan. Carefully remove them from the pan and transfer to a wire cooling rack to cool completely.
- Once completely cooled, frost your cupcakes and enjoy!