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Strawberry Cupcakes with Creamy Vanilla Frosting

This luscious dessert is perfect for a special occasion! The phytonutrients in strawberries help reduce blood glucose levels after a starchy meal. Plus, the addition of beets can protect against heart disease. It’s healthy indulgence at its best!

Makes 12 servings. Total preparation time: 25 minutes.


1. Preheat oven to 350 degrees. Grease and line 12 muffin tins, or grease and flour a 9-inch cake pan.

2. In a large bowl, combine flours, sugar and baking soda. In another bowl, mix vanilla extract, oil and vinegar.

3. Purée the strawberries and beets in a blender. Add the puréed mixture to the oil mixture and stir to combine.

4. Create a well in the center of the dry ingredients and add the wet ingredients. Stir gently.

5. Pour the batter into the prepared muffin tins. Bake the cupcakes for about 17-22 minutes, or until a toothpick inserted into the center comes out clean. If baking in a cake pan, bake for 35-40 minutes and check for doneness.

6. While baking, prepare frosting. Cream together butter substitute, cream cheese substitute and vanilla extract until well combined. Whip with a mixer whisking in powdered sugar 1⁄2 cup at a time until smooth and creamy.

7. Remove from the oven and place on a wire rack to cool. When cool, frost and garnish with whole strawberries if desired.

Per serving: 298 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 146mg sodium, 54g total carbohydrate, 2.2g dietary fiber, 39g sugar, 2.8g protein


1 cup unbleached flour

3⁄4 cup wheat or spelt flour
1⁄2 cup cane sugar
1 teaspoon baking soda
8 ounces frozen or fresh puréed or crushed strawberries
1⁄4 cup canned beets
1⁄4 cup Smart Balance oil or melted Earth Balance non-hydrogenated shortening
1 1⁄2 teaspoon vanilla extract
1 tablespoon distilled white vinegar


1⁄2 cup softened Earth Balance butter substitute
1⁄2 cup Tofutti cream cheese substitute or 1⁄2 cup Earth Balance butter substitute
3 cups powdered sugar
1 teaspoon vanilla extract