Red Velvet Beet Cupcakes

90 12 servings, 1 cupcake (94 g) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
1
hr.
30
min.
Servings

12 servings, 1 cupcake (94 g) each

Looking for a sweet way to sneak a little extra veggies into your food? This red velvet cupcake recipe is perfect! Coloured naturally with fresh roasted beet purée and topped off with cream cheese icing, these Red Velvet Beet Cupcakes are both easy to make and tasty to eat!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine first 4 ingredients.
  • Whisk eggs and oil in large bowl until blended. Add beets, granulated sugar and vanilla; mix well. Gradually add flour mixture, mixing well after each addition. Spoon into 12 paper-lined muffin cups.
  • Bake 25 to 30 min. or until toothpick inserted in centres comes out clean. Cool cupcakes in pan 10 min. Remove to wire rack; cool completely.
  • Beat cream cheese, icing sugar and milk in medium bowl with mixer until blended. Gently stir in Cool Whip. Pipe or spread icing onto cupcakes.

Special Extra

For added colour, garnish iced cupcakes with red sprinkles before serving.

Make Ahead

These moist cupcakes can be baked ahead of time. Cool, then freeze in airtight container up to 3 months. When ready to serve, thaw then spread with prepared icing as directed.

Servings

  • 12 servings, 1 cupcake (94 g) each

Nutritional Information

Serving Size 12 servings, 1 cupcake (94 g) each
AMOUNT PER SERVING
Calories 340
% Daily Value
Total fat 18g
Saturated fat 4.5g
Cholesterol 55mg
Sodium 180mg
Carbohydrate 39g
Dietary fibre 2g
Sugars 21g
Protein 5g
   
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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