Red Velvet Beet Cupcakes Recipe

Name: Red Velvet Beet Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 roots medium beet; 1 cup sour milk or buttermilk; 2 cups self rising flour; 2 tablespoons cornstarch; 1/4 cup cocoa powder; 1 3/4 cups white sugar; 3 eggs; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 4 ounces cream cheese; 2 cups confectioner's sugar; 3 tablespoons evaporated milk

Servings: persons

4 roots medium beet
1 cup sour milk or buttermilk
2 cups self rising flour
2 tablespoons cornstarch
1/4 cup cocoa powder
1 3/4 cups white sugar
3 eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
4 ounces cream cheese
2 cups confectioner's sugar
3 tablespoons evaporated milk

1
Preheat oven to 350 degrees F. and grease or line a cupcake pan.
2
Wrap beet roots in aluminum foil and bake for about 45 minutes or until beets are soft enough for a knife to slide easily through. Let cool, then peel.
3
In a food processor, pulse beets. Add sour milk and blend until smooth.
4
In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside.
5
In a separate bowl, whisk together sugar, eggs, oil and vanilla.
6
Alternate adding flour mixture and beet puree to the wet ingredients. Fold each addition with a spatula, beginning and ending with the flour mixture, until you have a smooth batter.
7
Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean.
8
Remove the cupcakes and transfer to a cooling rack. Let cool completely.
9
In the bowl of your standmixer with the whisk attachment, beat cream cheese until smooth. Add sugar, 1/4 cup at a time. Add evaporated milk one tablespoon at a time until a smooth, thick frosting comes together. Top each cupcake with frosting.
10
Refrigerate before serving.

1739

kcal

Calories

Fat

246

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.

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

You need 12 ingredients. The key ingredients include: 4 roots medium beet, 1 cup sour milk or buttermilk, 2 cups self rising flour, 2 tablespoons cornstarch, and more.

Yes, Red Velvet 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.

Red Velvet Beet Cupcakes

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