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Heart Beet Cupcake

Eat Smart Idaho

Red velvet heart cupcake with cream cheese frosting and a red heart for Valentine's Day. White background with copy space

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Heart Beet Cupcake

Nothing says "I love you" like a Heart Beet Cupcake!
Course Dessert
Total Time 20 minutes
Servings 12
Calories 125kcal

Ingredients

  • 15 oz. low- sodium canned chickpeas rinsed and drained
  • 3/4 cup low-sodium canned beets rinsed and drained
  • 3 Large eggs
  • 3 tbsp coconut Oil melted
  • 1/2 cup brown sugar
  • 3 tbsp unsweetened cocoa powder  
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt

Instructions

  • Preheat oven to 350°F.  
  • Blend all wet ingredients except eggs in a food processor until smooth.
  • Add dry ingredients and blend to incorporate.
  • Add eggs and blend until fully combined.
  • Scoop into paper-lined cupcake pans and bake 18-20 minutes

Notes

Top with your favorite frosting or melted chocolate 

Nutrition

Serving: 1cupcake | Calories: 125kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 275mg | Potassium: 116mg | Fiber: 2g | Sugar: 11g | Vitamin A: 80IU | Vitamin C: 1mg | Vitamin D: 1µg | Calcium: 45mg | Iron: 1mg
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