Sweetheart Cupcakes

Sweetheart Cupcakes

Make these cupcakes for your loved ones instead of giving them high fat high sugar version from a bakery. I rely on beets to make them look pink and sweet instead of using artificial food coloring.

Makes 12 cup cakes

Sweetheart Cupcakes

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 cupcakes

Serving Size: 1 cupcake

Calories per serving: 232 calories

Fat per serving: 8g fat (0 g saturated)

Sweetheart Cupcakes


  • 1 1/4 cups oat flour
  • 3/4 cup sugar
  • 1/4 cup non-fat, skim milk
  • 1/2 cup grated carrot
  • 1/4 cup grated beets
  • 1/2 cup frozen or fresh raspberries
  • 1/4 cup canola or vegetable oil
  • 1 egg white
  • 1 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • Icing:
  • 8 ounces reduced-fat or non-fat cream cheese
  • 1/2 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1/2 cup slivered almonds, toasted
  • 1/8 teaspoon salt


  • Preheat the oven to 350 °F. Line a 12-cup muffin pan with muffin papers. Prepare the icing. In a medium bowl beat cream cheese, sugar, extract, and salt until smooth. Set aside with almonds.
  • In a large bowl, beat sugar, milk, carrots, beets, raspberries, and oil. Mix in flour, soda, and salt. Fill each muffin liner half full with batter. Bake 20-25 minutes until the tops of the cupcakes are lightly browned and spring back to the touch. Turn the cupcakes out on a cooling rack. Once cooled, the muffins can be stored in an air-tight container at room temperature for up to two days, or frozen for up to one month.

Nutritional Stats Per Serving (1 cupcake): 232 calories, 4 g protein, 34g carbohydrates, 8g fat (0 g saturated), 11 mg cholesterol, 2 g fiber, 133 mg sodium.

Weight Watchers® Points Plus: 4


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