Beetroot Power Cupcakes

Beetroot Power Cupcakes

Earthy roasted beets fold into a tender cocoa batter for naturally moist cupcakes.

Total 2 hr Makes 24 cupcakes Calories 268/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Grated roasted beets add deep color and natural sweetness to a lightly spiced cocoa cupcake, keeping the crumb moist without tasting overly earthy. A tangy cream cheese frosting balances the sweetness, making these a wholesome-leaning treat for lunchboxes or afternoon tea. The beets can be roasted ahead to streamline the baking process.

Ingredients

  • 1 1/2 pounds beets, roasted, peeled, and finely grated
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups cream cheese frosting

Method

  1. Preheat the oven to 400°F. Wrap beets individually in foil and roast on a baking sheet until a knife slides in easily, about 45 minutes.

  2. Unwrap beets and let cool to room temperature, then peel and finely grate on a box grater; set aside.

  3. Reduce oven temperature to 350°F and line two 12-cup muffin pans with paper liners.

  4. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

  5. In a separate large bowl, whisk the sugar, vegetable oil, eggs, and vanilla extract until smooth and lightened in color, about 1 minute.

  6. Whisk the buttermilk into the egg mixture until combined.

  7. Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain.

  8. Fold in the grated beets until evenly distributed throughout the batter.

  9. Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  10. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  11. Cool cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.

  12. Pipe or spread cream cheese frosting onto each cooled cupcake just before serving.

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    Beetroot Power Cupcakes

    Grated roasted beets add deep color and natural sweetness to a lightly spiced cocoa cupcake, keeping the crumb moist without tasting overly earthy. A tangy cream cheese frosting balances the sweetness, making these a wholesome-leaning treat for lunchboxes or afternoon tea. The beets can be roasted ahead to streamline the baking process.

    2 hr 24 cupcakes 268 cal

    Ingredients

    • 1 1/2 pounds beets, roasted, peeled, and finely grated
    • 2 1/2 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1 1/2 cups granulated sugar
    • 1 cup vegetable oil
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup buttermilk
    • 2 cups cream cheese frosting

    Method

    1. 1

      Preheat the oven to 400°F. Wrap beets individually in foil and roast on a baking sheet until a knife slides in easily, about 45 minutes.

    2. 2

      Unwrap beets and let cool to room temperature, then peel and finely grate on a box grater; set aside.

    3. 3

      Reduce oven temperature to 350°F and line two 12-cup muffin pans with paper liners.

    4. 4

      In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

    5. 5

      In a separate large bowl, whisk the sugar, vegetable oil, eggs, and vanilla extract until smooth and lightened in color, about 1 minute.

    6. 6

      Whisk the buttermilk into the egg mixture until combined.

    7. 7

      Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain.

    8. 8

      Fold in the grated beets until evenly distributed throughout the batter.

    9. 9

      Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

    10. 10

      Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

    11. 11

      Cool cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.

    12. 12

      Pipe or spread cream cheese frosting onto each cooled cupcake just before serving.