All Natural Red Velvet Cupcakes Recipe

Name: All Natural Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium beets (yield 3/4 cup beet puree, directions follow); 1 tablespoon fresh lemon juice; 1 1/2 teaspoons rice vinegar; 1 cup sugar; 1/2 cup butter, at room temperature (8 tablespoons); 3/4 teaspoon pure vanilla extract; 3/4 teaspoon kosher salt; 3/4 teaspoon baking powder; 1 1/4 cups unbleached all-purpose flour (not bleached flour); 2 eggs; 1/2 cup buttermilk; 1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)

Servings: persons

2 medium beets (yield 3/4 cup beet puree, directions follow)
1 tablespoon fresh lemon juice
1 1/2 teaspoons rice vinegar
1 cup sugar
1/2 cup butter, at room temperature (8 tablespoons)
3/4 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
3/4 teaspoon baking powder
1 1/4 cups unbleached all-purpose flour (not bleached flour)
2 eggs
1/2 cup buttermilk
1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)

1
Roast the beets:
2
Preheat oven to 400u00b0F. Fill a small roasting dish with 1/2 inch of water. Place beets in the water, and cover with a piece of parchment paper and a large piece of aluminum foil. Roast for 60-90 minutes, or until the beets are very tender to the point of a knife.
3
When beets are cooled completely, peel, and cut into large chunks. Place in a food processor fitted with the steel blade. Process for 2 minutes, or until extremely smooth. If the beets need a little moisture to help them along, you can add the lemon juice and the vinegar from the recipe, and then just don't add it later.
4
Make the batter:
5
Preheat oven to 350u00b0F. Line a standard muffin tin with paper cupcake liners. Add vinegar and lemon juice to 3/4 cup beet puree; followed by all other ingredients. Scoop mixture evenly into cupcake liners.
6
Bake for 18 minutes, or until the cupcakes in the center spring back up when touched. Remove cupcakes from the pan and place on a wire rack to cool completely.
7
Frost with cream cheese or frosting of your choice.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium beets (yield 3/4 cup beet puree, directions follow), 1 tablespoon fresh lemon juice, 1 1/2 teaspoons rice vinegar, 1 cup sugar, and more.

Yes, All Natural Red Velvet Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

All Natural Red Velvet Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions