Red Velvet Cupcakes Beets

Imagine the iconic, velvety crumb and striking red hue of a classic treat, achieved naturally. The secret? Red velvet cupcakes beets are here to revolutionize your baking. By using pure, vibrant beet puree, we get that gorgeous color and add incredible moisture and a subtle, earthy sweetness that complements the cocoa perfectly.

This recipe for beet red velvet cupcakes is for the baker who loves a showstopper but values real, recognizable ingredients. So, preheat your oven and get ready to bake a batch that’s as nourishing as it is decadent.

WHY MAKE THIS RECIPE

A Naturally Stunning Color

One of the biggest appeals of traditional red velvet is its bold color, which typically comes from bottled food coloring. These red velvet cupcakes with beets offer a brilliant, natural alternative. The pureed beets bake into a deep, romantic red that is absolutely stunning. You get all the visual drama without any artificial ingredients, making these beet cupcakes a fantastic choice for parties.

Unbeatable Moisture and Flavor

Beets are a baker’s secret weapon for moisture. They create an unbelievably tender, velvety crumb that stays fresh for days. Furthermore, their natural sweetness allows you to slightly reduce the refined sugar. The flavor is divine: a rich, chocolatey base with a delightful earthy note from the beets that pairs magically with tangy cream cheese frosting. It’s a complex, grown-up twist on a beloved classic, making these beet red velvet cupcakes truly special.

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HOW TO MAKE RED VELVET CUPCAKES WITH BEETS

Ingredients

For the Beet Puree:

• 2 medium beets (about 1 cup puree), roasted, peeled, and cooled
• 2-3 tablespoons water or buttermilk, as needed for blending

For the Cupcakes:

• 1 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup beet puree (from above)
• ½ cup buttermilk, at room temperature
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 ounces full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 3 ½ – 4 cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of salt

Directions

First, make the beet puree. Wrap whole, scrubbed beets in foil and roast at 400°F (200°C) for 45-60 minutes until tender. Once cool, peel and blend until smooth, adding a splash of liquid only if needed. Measure out 1 cup of puree. Let it cool completely.

Next, prepare the cupcakes. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, whisk the sugar and oil together until combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla and the 1 cup of cooled beet puree until the batter is a vibrant red.

Now, combine wet and dry. Add half of the dry ingredients to the wet ingredients and stir until almost combined. Pour in the buttermilk and vinegar, then add the remaining dry ingredients. Mix until just combined do not overmix.

Divide the batter evenly among the prepared liners, filling each about ⅔ full.

Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Finally, make the frosting. While the cupcakes cool completely, beat the softened cream cheese and butter together until light and fluffy. Gradually add the sifted powdered sugar, vanilla, and salt, beating until smooth and spreadable.

Frost the cooled red velvet beet cupcakes and enjoy your gorgeous, naturally red creations!

NUTRITION AND HEALTH CONSIDERATIONS

A Treat with Added Benefits

While still a dessert, these red velvet cupcakes beets offer more than your average sweet. Beets are a source of fiber, folate, and antioxidants. Using them as the primary coloring agent means you’re incorporating a whole vegetable into your bake, which adds a nutritional bump you simply won’t get from artificial dyes.

Mindful Ingredient Choices

You can further tailor this beet cupcake recipe to your dietary preferences. For a whole-grain version, substitute half the all-purpose flour with white whole wheat flour. The sugar can be reduced slightly, as the beets provide natural sweetness. For a dairy-free option, use plant-based milk mixed with lemon juice for the buttermilk and a vegan cream cheese alternative for the frosting.

HOW TO SERVE RED VELVET CUPCAKES WITH BEETS

The Essential Cream Cheese Pairing

A red velvet cupcake is simply incomplete without its signature partner: cream cheese frosting. The tangy, rich frosting cuts through the sweetness of the cupcake and complements the earthy notes of the beet perfectly. It’s a non-negotiable, classic combination that always delights, especially for these beet red velvet cupcakes.

Elegant Garnishing Ideas

For a beautiful presentation that hints at the secret ingredient, garnish your frosted beet cupcakes with a delicate sprinkle of edible gold dust, a few crushed freeze-dried beet chips for color and crunch, or a single fresh raspberry. A light grating of white chocolate over the top also adds a lovely touch.

HOW TO STORE RED VELVET CUPCAKES WITH BEETS

Storing at Room Temperature

Because of the cream cheese frosting, these red velvet cupcakes beets should be stored in an airtight container in the refrigerator if they will be out for more than 2 hours. They will keep beautifully for up to 4 days. Let them sit at room temperature for 20-30 minutes before serving for the best texture and flavor.

Freezing for Later

Unfrosted beet red velvet cupcakes freeze exceptionally well. Wrap cooled cupcakes individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature before frosting. You can also freeze the frosting in a separate container.

TIPS TO MAKE RED VELVET CUPCAKES WITH BEETS

Tips and Notes: Your Baking Companion

• Cool Your Puree: Ensure your beet puree is completely cool before adding it to the batter for your red velvet cupcakes beets. Warm puree can cause the baking soda to react too early.
• Room Temperature is Key: Using room temperature eggs and buttermilk ensures they emulsify properly with the oil, creating a smooth, well-incorporated batter for your beet cupcakes.
• Don’t Overmix: Once you add the flour, mix until the last streak disappears. Overmixing develops gluten and leads to tough cupcakes.

Achieving the Perfect Red

The color will deepen as the red velvet beet cupcakes bake. For the most vibrant red, use a deep, ruby-red beet variety like Detroit Dark Red. The cocoa powder will tone the color to a reddish-brown, which is the authentic, natural look of red velvet cupcakes with beets.

Flavor Variations

For a delightful twist on your beet red velvet cupcakes, add ½ teaspoon of cinnamon or a pinch of espresso powder to the dry ingredients to enhance the chocolate flavor. You can also fold a handful of mini chocolate chips into the batter for extra bursts of chocolate.

Important Recipe Notes

If you’re short on time, you can use pre-cooked, vacuum-packed beets from the produce section for your red velvet cupcakes beets. Just ensure they are plain, not pickled or vinegared. Puree them until smooth. The vinegar in the batter is crucial; it reacts with the baking soda and buttermilk to create a tender rise and authentic tang.

FAQs

Can I use canned beets for red velvet cupcakes beets?

Yes, you can in a pinch. Use plain canned beets (not pickled). Drain and rinse them well before pureeing. Note that the color may be slightly less vibrant than from fresh roasted beets for your beet cupcakes.

What flavor are red velvet cupcakes?

A light cocoa flavor with a subtle tang from buttermilk and vinegar, topped with rich cream cheese frosting. The red color is primarily visual.

Can I make this beet cupcake recipe as a layer cake?

Absolutely! Double the recipe to make two 8-inch cake layers. Bake the layers at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean. Let cool completely before frosting your beet red velvet layer cake.

CONCLUSION

Baking these red velvet cupcakes beets is a joyful celebration of how wonderful, whole ingredients can create something truly spectacular. It’s a recipe that satisfies the eye, the palate, and the desire to bake a little more consciously. The stunning color, the incredibly tender crumb, and the proud knowledge that you made it naturally that’s a win in every sense. So share your beet red velvet cupcakes with someone special, and delight in the secret you know is inside.