Beetroot cupcakes recipe

Our beetroot cupcakes are similar to a red velvet sponge but they have a natural red tinge and a wonderful rich flavour.

This cupcake recipe includes ready-cooked beetroot to save you time, add a rich earthy flavour and provide a natural red colour to your cupcakes. Using oil and beetroot keeps the sponge moist and there is enough sugar and cocoa powder to ensure they still taste sweet and indulgent. Each cupcake is under 500 calories. 

Ingredients

For the cakes:

• 120g plain flour
• 60g cocoa powder
• 1½tsps baking powder
• 170g golden caster sugar
• 170g vacuum-packed cooked beetroot
• 2 eggs
• 140ml light olive oil/vegetable oil
• 1tsp vanilla bean paste or extract

For the icing:

• 200g tub full-fat cream cheese
• 100g softened unsalted butter
• 250g icing sugar
• 1tsp vanilla extract

Method

1. Line a muffin tray with 10 paper or silicone cases and heat the oven to 160C (140C fan, Gas 3).
2. Sieve the flour, cocoa powder and baking powder into a large bowl. Stir in the sugar.
3. Put the beetroot, eggs, oil and vanilla to a food processor and blend until smooth.
4. Pour into the flour mix and combine with an electric whisk on a low setting until just combined.
5. Divide the mixture between the 10 cases and bake in the oven for 30 minutes or until risen and cooked through.
6. Cool in the tin for 10 minutes before transferring the cupcakes onto a cooling rack.
7. To make the icing, put the cream cheese, butter, icing sugar and vanilla in a large mixing bowl. Use an electric hand mixer on a low speed to beat until just combined. If you over-beat it the icing will become runny.
8. Spread or pipe onto the tops of the cupcakes.

Top tips for making beetroot cupcakes

When decorating the beetroot cupcakes we like to pipe the frosting in a swirl pattern. To achieve this start in the centre of the cupcake and apply pressure to the top of your piping bag while holding it vertically.

Work your way to the edge of the cupcake case and pipe around and up. Once you achieve the desired height, stop applying pressure and lift the piping bag to create a little peak. For more tips continue reading below. 

In step three of this recipe you need to use a food processor to blend the beetroot, eggs, oil and vanilla to a smooth consistency. If you need a new food processor, consider investing in the Ninja 3-in-1 food processor which journalist Grace Holliday reviewed for Goodto.com.

Ninja 3 in 1 food processor - View at Amazon 

This food processor has so many functions we’re certain it will become one of your go-to pieces of kitchen equipment. It comes with three different jug sizes so you can pick the one that best suits your needs. There is a dough tool, slicing and grating disc and a chopping blade too.

If you’d like a more indulgent snack try making our chocolate cupcakes recipe. Alternatively our vanilla cupcake recipe is perfect for making with kids and our mini cupcakes are a good option too.