Decadent Beet Red Velvet Cupcakes

If you think red velvet cupcakes can’t get any better, wait until you try these Beet Red Velvet Cupcakes. Packed with the natural sweetness of beets, this recipe adds a unique twist to the classic treat while keeping it moist and fluffy. Perfect for celebrations or a sweet indulgence, these cupcakes are sure to impress your guests and family alike.

The vibrant color of the beets creates a stunning visual appeal, making each cupcake feel like a work of art. Plus, they come with the added benefit of being slightly healthier than traditional versions. Who knew you could enjoy a delicious dessert while sneaking in some veggies?

Irresistible Beet Red Velvet Cupcakes Recipe

These Beet Red Velvet Cupcakes are soft, moist, and incredibly flavorful, with a hint of cocoa that perfectly complements the earthy sweetness of the beets. Topped with a luscious cream cheese frosting, they offer a delightful balance of flavors that will leave you craving more.

Ingredients

• 1 cup finely grated cooked beets
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon white vinegar
• Cream cheese frosting for topping

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Wet Ingredients: In a large bowl, whisk together the grated beets, sugar, vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
3. Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
4. Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Add the white vinegar and mix until smooth.
5. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
6. Bake: Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Frost: Once cooled, top the cupcakes with cream cheese frosting and enjoy your delightful Beet Red Velvet Cupcakes.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 12 cupcakes
• Calories: 220kcal
• Fat: 10g
• Protein: 2g
• Carbohydrates: 32g