Print

Beetroot-Red Velvet Cupcakes

Print Recipe

Beetroot-Red Velvet Cupcakes are a delightful twist on the classic dessert, combining rich chocolate flavors with the earthy sweetness of beetroot. These vibrant cupcakes not only boast a stunning red hue but also feature a moist, fluffy texture that’s perfect for any celebration. Topped with luscious cream cheese frosting, they are sure to impress your friends and family at birthdays, gatherings, or as a special treat. Experience the joy of baking with this simple recipe that guarantees restaurant-quality results every time!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 1 cup beetroot puree (about 2 medium beets)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 8 oz cream cheese (softened)
  • 2 cups powdered sugar (sifted)
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, mix vegetable oil and granulated sugar until combined. Add eggs one at a time, then fold in beetroot puree and vanilla extract.
  4. Gradually combine dry ingredients with wet ingredients using a spatula; do not overmix.
  5. Fill cupcake liners two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
  6. Cool for 5 minutes in pans before transferring to wire racks to cool completely.
  7. For frosting, beat cream cheese with powdered sugar until smooth; mix in lemon juice. Frost cooled cupcakes.

Nutrition

Keywords: For an extra indulgent touch, add dark chocolate chips or orange zest to the batter. Substitute all-purpose flour with gluten-free blend if needed.

Find it online: https://timeforkitchen.com/irresistible-beetroot-red-velvet-cupcakes-recipe/