Chocolate Beet Cupcakes with Orange Cream Cheese Frosting
Indulge in the perfect harmony of earthy and sweet with these Chocolate Beet Cupcakes with Orange Cream Cheese Frosting. The unexpected addition of roasted, pureed beets creates an incredibly moist and rich chocolate base, while also sneaking in a hint of natural sweetness. The zesty, citrus-forward cream cheese frosting adds a bright and tangy contrast, perfectly complementing the deep cocoa flavor. These gourmet cupcakes are an ideal treat for special occasions or whenever you crave a sophisticated dessert with a twist. Ready in under an hour, this decadent recipe makes 12 cupcakes that are as stunning as they are delicious. Whether you're a chocolate lover or eager to explore unique ingredient pairings, these cupcakes are sure to delight.
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Recipe Information
Ingredients
- 2 medium Beets, roasted and pureed
- 1.25 cups All-purpose flour
- 0.5 cups Cocoa powder, unsweetened
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 0.5 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cups Whole milk
- 8 ounces Cream cheese, softened
- 0.25 cups Unsalted butter, softened
- 1.5 cups Powdered sugar
- 1 teaspoon Orange zest
- 2 tablespoons Orange juice, freshly squeezed
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a medium mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Stir in the pureed roasted beets and milk to the wet ingredients, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until the batter comes together. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting by beating the cream cheese and butter together in a medium bowl until smooth and fluffy.
Sift in the powdered sugar and beat until fully incorporated and smooth.
Add the orange zest and orange juice, and beat on low speed until the frosting is light and creamy.
Once the cupcakes are completely cool, frost them generously with the orange cream cheese frosting using a piping bag or spatula.
Garnish with additional orange zest if desired, and serve!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 38.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
