Chocolate Beet Cupcakes Recipe

Name: Chocolate Beet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 cup mashed beets, drained; 1 cup butter, melted; 1/2 cup canola or vegetable oil; 2 1/2 cups granulated sugar; 3 eggs; 1/2 cup warm water; 1 1/2 cups AP flour; 3/4 cup sweetened cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon salt; Buttercream; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/2 teaspoon table salt; 1 tablespoon vanilla extract; 4 tablespoons milk or heavy cream

Servings: persons

Cupcakes
1 cup mashed beets, drained
1 cup butter, melted
1/2 cup canola or vegetable oil
2 1/2 cups granulated sugar
3 eggs
1/2 cup warm water
1 1/2 cups AP flour
3/4 cup sweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
Buttercream
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 teaspoon table salt
1 tablespoon vanilla extract
4 tablespoons milk or heavy cream

1
Preheat oven to 350. Line two muffin pans with 24 muffine liners.
2
In a large mixing bowl, whisk together the melted butter, granulated sugar, oil, eggs, and water.
3
In a separated bowl, whisk together the dry ingredients until thoroughly combined. Gradually mix the dry ingredients into the wet. Fold in the mashed beets and mixed well.
4
Pour the batter into the cupcake tins. Bake about 15-20 minutes, until set but moist. Let cupcakes cool down on a separate rack.
5
For Buttercream
6
Beat butter for a few minutes until light and fluffy. Add 4 cups powdered sugar until the sugar has been incorporated with the butter. Add vanilla extract, and milk or heavy a little at a time until desired consistency has been reached.

2399

kcal

Calories

138

Fat

292

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Cupcakes, 1 cup mashed beets, drained, 1 cup butter, melted, 1/2 cup canola or vegetable oil, and more.

Yes, Chocolate Beet 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!

Chocolate Beet Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions