Red Velvet Cupcake (ie. Beet Chocolate Cupcake!)

Written By Taryn K White

Indulge in a new twist on a classic favorite with red velvet cupcakes infused with the natural sweetness of beets! These vibrant cupcakes boast a rich, moist texture and are topped with a decadent cream cheese frosting, each bite offering a delightful balance of sweetness. Perfect for celebrations or a cozy treat at home, these beets not only add color but also elevate the nutritional profile, making your dessert as wholesome as it is delicious.

Ingredients:

  • 1 cup pureed beets (I used the pre-roasted kind and put them in a Nutribullet to puree)*

  • 4 large eggs

  • ½ cup avocado or coconut oil

  • ½ cup water

  • 4 tsp vanilla extract

  • 1/2 cup arrowroot or cassava flour

  • 1/2 cup oat flour (GF oats in food processor)

  • 1/4 cup psyllium husk (I like Organic India)

  • 4 tbsp coconut flour

  • 4 tsp cocoa powder

  • 1/2 cup coconut sugar

  • 1/2 cup granulated monk fruit (if you don’t have this can substitute more coconut sugar)

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

For Cream Cheese Frosting:

  • ½ cup (1 stick) salted butter, softened

  • 8 ounces cream cheese, softened

  • 1.5 to 2 cups powdered sugar, depending on your desired consistency and sweetness of frosting

  • 2 teaspoons pure vanilla extract

*Depending on the beets you use you will have a velvety red or a brown chocolatey cupcake.

Directions:

  1. Preheat oven to 350 degrees F and line a muffin pan with 24 cupcake liners.

  2. Puree the steamed/cooked beets in a nutribullet or Vitamix.

  3. Make the batter: combine the pureed beets, eggs, oil, water and vanilla in a food processor and blend until well combined.

  4. Add in the remaining cupcake ingredients (flour, cocoa powder, coconut sugar, baking powder, monk fruit, baking soda & salt). Stir the batter with a spatula, then process until well combined.

  5. Pour the cupcake batter into the lined muffins pan and fill halfway.

  6. Place the cupcakes in the oven and bake at 350 degrees F for 25-30 minutes.

  7. Remove from oven, cool the cupcakes 3-5 minutes in the baking pan, then transfer to a wire cooling rack.

  8. Cool completely before frosting.

  9. Whisk frosting ingredients together until smooth. We also topped with a little crystalized sugar for a little sparkle.

  10. Frost your cupcakes and enjoy!

Taryn K White
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