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: 2 cups flour; 1/4 cup unsweetened cocoa powder; 1 tsp. Magic Baking Powder; 1/2 tsp. salt; 3 eggs; 2/3 cup oil; 1-1/4 cups pureed cooked red beets; 1 cup granulated sugar; 1-1/2 tsp. vanilla; 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 2 Tbsp. icing sugar; 2 Tbsp. milk; 1-1/2 cups thawed Cool Whip Whipped Topping

Servings: persons

2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp. Magic Baking Powder
1/2 tsp. salt
3 eggs
2/3 cup oil
1-1/4 cups pureed cooked red beets
1 cup granulated sugar
1-1/2 tsp. vanilla
60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
2 Tbsp. icing sugar
2 Tbsp. milk
1-1/2 cups thawed Cool Whip Whipped Topping

1
Heat oven to 350 degrees F.
2
Combine first 4 ingredients.
3
Whisk eggs and oil in large bowl until blended.
4
Add beets, granulated sugar and vanilla; mix well.
5
Gradually add flour mixture, mixing well after each addition.
6
Spoon into 12 paper-lined muffin cups.
7
Bake 25 to 30 min.
8
or until toothpick inserted in centres comes out clean.
9
Cool cupcakes in pan 10 min.
10
Remove to wire rack; cool completely.
11
Beat cream cheese, icing sugar and milk in medium bowl with mixer until blended.
12
Gently stir in Cool Whip.
13
Pipe or spread icing onto cupcakes.

1043

kcal

Calories

Fat

112

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

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 13 ingredients. The key ingredients include: 2 cups flour, 1/4 cup unsweetened cocoa powder, 1 tsp. Magic Baking Powder, 1/2 tsp. salt, 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.

That's it — enjoy your meal!

Red Velvet Beet Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions