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Beet Cupcakes

  • 2 oz dark chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 cup cake flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup raw cane sugar
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla
  • 3/4 cup beet purée (about 4 small)

    To make the beet puree

  • Roast beets until tender
  • Peel and roughly chop beets. Transfer to a food processor and whiz until finely chopped, but not totally smooth. It’s better to still have some texture. Beet purée is now ready to use.

3/4 cup unsalted butter, softened
1 1/3 cup powdered sugar, sifted
2 cups lowfat cream cheese
1 teaspoon vanilla extract

For the frosting, cream butter, and powdered sugar using a hand mixer. Blend in the cream cheese and vanilla, until smooth.


1. Line a 12-cup muffin tin with cupcake papers. Preheat oven to 350°F.

2. Place the chopped chocolate and 2 tablespoons of the butter in a microwavable bowl and microwave on low, at 30 second intervals, until ingredients are melted. Stir often during the melting process. Stir until smooth and set aside to cool slightly.

3. Whisk together flour, baking powder, baking soda and salt.

4. In the bowl of a stand mixer, using the paddle attachment, beat remaining butter and sugar together until well combined. Scrape down the sides often. Beat in egg and vanilla. Beat in beet purée, followed by melted chocolate mixture.

5. Remove paddle attachment, and using a sturdy spatula, fold in flour mixture by hand. Do not over mix.

6. Using a ice cream scoop to make the job easier and mess-free, divide cupcake batter among muffin cups.

7. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in tins for a few minutes, then cool cupcakes completely on a wire rack.