For the Cupcakes
Nonstick pan spray
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsweetened cocoa, Dutch-processed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 cups low-fat buttermilk
1 cup plain Greek-style low-fat yogurt
2 large whole eggs plus 1 egg white
2 tablespoons Thrive algae or canola oil
2/3 cup (loosely packed) finely grated raw beets
For the Frosting
8 ounces (1 cup) reduced-fat cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
2 cups powdered sugar
6 tablespoons unsweetened cocoa, Dutch-processed
1/2 teaspoon pure vanilla extract
To make the cupcakes: Preheat the oven to 350°F. with a rack in the center position. Line muffin tins with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Create a well in the center. In a second large bowl, whisk the buttermilk, yogurt, eggs, egg white, and oil until the mixture is smooth. Finely grate the beets. A fine grate is the key to having them melt into the cupcakes. You’ll never know they’re there. Stir he grated beets into the liquid mixture. Pour the contents into the bowl with the flour. Whisk until thoroughly incorporated.
Transfer the batter to the prepared pan and bake for 18-20 minutes, until the cupcakes are slightly domed in the center and a toothpick inserted in the center comes out clean. Remove from the oven and cool for 5 minutes. Transfer the cupcakes to a wire rack to cool for about 1 hour before frosting.
To make the frosting: Using a standing mixer and the paddle attachment, beat the cream cheese and butter on medium for about 1 minute, until the mixture is smooth. Sift in the sugar and cocoa and continue to mix, starting on low and increasing to medium as the sugar is incorporated, until the frosting is completely smooth. Add the vanilla and mix on low until it is incorporated. (Alternatively, use a handheld electric mixer.) Use an offset spatula to frost the top of the cake