Preheat your oven to 350 degrees and line a 12-muffin tin with liners.
In a large bowl, whisk together the dry ingredients. Set aside.
In the bowl of a food processor, process the beet pureé, agave syrup, coconut oil, lemon juice, and vanilla and chocolate extracts. Process until completely smooth.
Add the wet mixture to the dry ingredients and mix until just combined. Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before applying the cream cheese frosting.
If you want to have the crumbles on top of your frosting, reserve one cupcake and do not apply frosting to it. Instead, crumble it up into a bowl, and once you are done frosting the other cupcakes, sprinkle the crumbs on top. Enjoy!
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