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Beet Red Velvet Cupcakes | A Nerd Cooks
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5 from 1 vote

Beet Red Velvet Cupcakes

Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories:
Author: Lauren Pacek

Ingredients

For the cupcakes

  • 10 oz fresh red beets, peeled
  • 1 lemon, juiced
  • ¾ cup canola or vegetable oil
  • ¾ cup buttermilk
  • 4 eggs
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 tbs unsweetened cocoa powder, see notes
  • 1 teaspoon kosher salt
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda

For the cream cheese frosting

  • 8 oz cream cheese, softened
  • 8 oz unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 4 cups powdered sugar

Instructions

To make the cupcakes

  • Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
  • Wrap the beets in parchment paper. Microwave on high until they are tender (about 8 to 10 minutes). Allow the beets to cool, still wrapped in the paper, until they are just warm to the touch.
  • Coarsely chop the beets. Add them, along with the lemon juice, to a food processor. Process until they are finely chopped. Stop and scrape down the sides of the bowl as needed.  
  • Add the oil and buttermilk and process until smooth. Add the eggs and process until completely combined. 
  • In a large bowl, whisk together the flour, sugar, cocoa, baking powder, salt, and baking soda. Add the beet mixture, and whisk until just combined.
  • Using an ice-cream scoop, fill the prepared cupcake liners two-thirds full with batter. 
  • Bake 15-18 minutes, or until a toothpick inserted in center comes out clean. Allow the cupcakes to cool in the pans on wire racks for about 5 minutes. Remove the cupcakes from the pans to the racks, and allow them to cool completely.

To make the frosting

  • Combine the softened cream cheese and butter in the bowl of a stand mixer. Beat until creamy and well-combined.
  • Add the vanilla extract and kosher salt. Beat again until combined.
  • Gradually add the powdered sugar on low speed until it is completely combined. Beat on medium-high speed for a few minutes to really whip things up.
  • Frost the cooled cupcakes.

Notes

Notes: Do not use dark cocoa powder. It will really mask the red color that the beets impart.

Nutrition

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg