Orange Beet Cupcakes with Creamy Beet Frosting

Ingredients

• 1 1/4 cup Whole wheat flour
• 1 tsp. Baking powder
• 1 tsp. Baking soda
• 2 Eggs
• 1 tsp. Pure vanilla
• 1/2 cup Honey
• 1/3 cup Coconut oil unsweetened applesauce or yogurt
• 1/4 cup Natalie's Orange Beet Juice
• 1/2 cup Unsweetened almond milk

Frosting

• 1/5 cups Greek yogurt
• 1 tsp. Natalie's Orange Beet Juice
• 2 Tbsp. Honey or sweetener of choice
• Red or pink sprinkles for topping

Directions

1. Preheat oven to 350°F.
2. Line a 12-cup muffin tin with cupcake liners or grease tins well set aside.
3. In a large bowl combine the flour baking soda & baking powder.
4. Add in the almond milk orange beet juice vanilla extract applesauce (or coconut oil or yogurt) & honey until the batter is mixed throughout.
5. Using a cookie scooper evenly distribute the batter into the cupcake liners.
6. Bake cupcakes for about 25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool before frosting.
8. Frosting
9. Combine the Greek yogurt with the orange beet juice & sweetener.
10. Mix until combined.
11. Spread over the cooled cupcakes.
12. Garnish with sprinkles.

Note: May replace flour with AP gluten free flour if you have a gluten allergy or sensitivity.