Red Velvet Cupcakes With Orange Buttercream Recipe

Name: Red Velvet Cupcakes With Orange Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 1 pound red beets (3 medium), scrubbed; 2 cups sifted cake flour; 1 teaspoon baking powder; 3/4 teaspoon kosher or fine sea salt; 1/8 teaspoon ground cinnamon; 1 cup plus 2 tbsp. granulated sugar; 3 large eggs, beaten to blend; 2/3 cup canola oil; 3/4 teaspoon vanilla extract; ORANGE BUTTERCREAM; 1 cup unsalted butter, at room temperature; 2 cups powdered sugar; 1/2 teaspoon pure orange oil*, such as Boyajian brand, or zest of 1 large orange; 1/4 teaspoon vanilla extract

Servings: persons

CUPCAKES
1 pound red beets (3 medium), scrubbed
2 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon kosher or fine sea salt
1/8 teaspoon ground cinnamon
1 cup plus 2 tbsp. granulated sugar
3 large eggs, beaten to blend
2/3 cup canola oil
3/4 teaspoon vanilla extract
ORANGE BUTTERCREAM
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1/2 teaspoon pure orange oil*, such as Boyajian brand, or zest of 1 large orange
1/4 teaspoon vanilla extract

1
Make cupcakes: Preheat oven to 350u00b0. Wrap each beet in foil, put on a rimmed baking sheet, and roast until tender when pierced, 1 to 1 1/2 hours. Let cool. Peel, cut into chunks, and puree in a food processor. Measure 1 1/4 cups puree.
2
Line a 12-cup muffin pan (1/2-cup size) with paper liners. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
3
Whisk together beet puree, granulated sugar, eggs, oil, and vanilla in a large bowl. With a plastic spatula, stir in flour mixture one-third at a time just until smooth.
4
Spoon batter into muffin cups, filling each almost to the top of the liner. Bake until cupcakes spring back when gently pressed and a toothpick inserted in center of one comes out with a couple of moist crumbs clinging, 25 to 30 minutes. Let cool in pan on a rack 10 minutes. Transfer to rack to cool completely.
5
Make buttercream: Beat butter with a mixer on high speed until very smooth. Add powdered sugar, orange oil, and vanilla; beat on low speed to blend, then on medium until fluffy and smooth.
6
Spread a thick layer of buttercream on cupcakes, swirling it decoratively. Or pipe frosting from a pastry bag, using a star tip.
7
Make ahead: Up to 1 day, chilled.
8
*Find pure orange oil, an essential oil pressed from orange rind (and different from orange extract), at surlatable.com

1517

kcal

Calories

Fat

158

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 15 ingredients. The key ingredients include: CUPCAKES, 1 pound red beets (3 medium), scrubbed, 2 cups sifted cake flour, 1 teaspoon baking powder, and more.

Yes, Red Velvet Cupcakes With Orange Buttercream 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 Cupcakes With Orange Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions