Velvety Beet Cupcakes with Raspberry Icing
Indulge in the natural sweetness and vibrant color of these Velvety Beet Cupcakes with Raspberry Icing, a unique dessert that’s as visually stunning as it is delicious. Made with roasted and pureed fresh beets, these moist cupcakes boast a deep, earthy flavor complemented by a hint of cocoa, while their gorgeous magenta hue comes straight from nature. Topped with a luscious cream cheese raspberry icing, infused with fresh berries and a splash of lemon juice, these cupcakes strike the perfect balance between tangy and sweet. Perfect for celebrations or simply to wow your dinner guests, these beetroot cupcakes are not only a feast for the palate but also a striking centerpiece for any dessert table.
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Recipe Information
Ingredients
- 2 medium fresh beets, roasted and pureed
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs, room temperature
- 0.5 cup vegetable oil
- 0.5 cup milk
- 1 teaspoon pure vanilla extract
- 0.5 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1.5 cups powdered sugar
- 0.5 cup raspberries, fresh or frozen (thawed)
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
Peel and roast the beets in aluminum foil at 400°F (200°C) for about 50 minutes, or until fork-tender. Let them cool completely, then puree in a food processor until smooth.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, vegetable oil, milk, vanilla extract, and 1 cup of beet puree.
Gradually fold the wet ingredients into the dry ingredients until the batter is smooth and well combined.
Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
To make the raspberry icing, beat the softened butter and cream cheese together in a large bowl until light and fluffy.
Add the powdered sugar gradually, beating until smooth and creamy.
Puree the raspberries with the lemon juice in a blender or food processor, then strain through a fine-mesh sieve to remove the seeds.
Add the raspberry puree to the icing mixture, beating until fully incorporated and evenly tinted.
Once the cupcakes are completely cool, pipe or spread the raspberry icing generously on top of each cupcake. Garnish with fresh raspberries, if desired.
Nutrition Facts
Calories |
4646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.7 g | 338% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 568.7 g | 207% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 370.3 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 518 mg | 40% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2790 mg | 59% | |
*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.
