Beet Red Velvet Cupcakes Recipe

Name: Beet Red Velvet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup beet, uncooked, peeled and diced; 3/4 cup butter, plus more for greasing pan; 3/4 cup buttermilk; 1 lemon, juiced; 1 1/2 teaspoons almond extract (optional); 1 1/2 teaspoons vanilla extract; 2 cups cake flour, sub with APF; 3 tablespoons Dutch-processed cocoa powder; 1 1/8 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 3/4 cups granulated sugar; 3 eggs

Servings: persons

1 cup beet, uncooked, peeled and diced
3/4 cup butter, plus more for greasing pan
3/4 cup buttermilk
1 lemon, juiced
1 1/2 teaspoons almond extract (optional)
1 1/2 teaspoons vanilla extract
2 cups cake flour, sub with APF
3 tablespoons Dutch-processed cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups granulated sugar
3 eggs

1
Preheat oven to 350u00b0 F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
2
Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
3
Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
4
Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
5
Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
6
FROSTING.
7
10 ounces of cream cheese (such as Philadelphia), room temperature.
8
1/4 cup of pure maple syrup.

1325

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup beet, uncooked, peeled and diced, 3/4 cup butter, plus more for greasing pan, 3/4 cup buttermilk, 1 lemon, juiced, and more.

Yes, Beet 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.

Beet Red Velvet Cupcakes

How did you like this recipe?

Frequently Asked Questions