Description
Moist and naturally colored red velvet cupcakes made with beets, delivering rich chocolate flavor without artificial food coloring.
Ingredients
Scale
- 1 cup cooked beets, pureed
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
Instructions
- 1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners
- 2. In a bowl, whisk together beet puree, oil, sugar, eggs, and vanilla extract until smooth
- 3. In another bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt
- 4. Add the dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined
- 5. Stir in the vinegar gently
- 6. Divide the batter evenly among the cupcake liners
- 7. Bake for 18–22 minutes until a toothpick inserted comes out clean
- 8. Remove from oven and allow cupcakes to cool completely before frosting
Notes
- Beets provide natural color and moisture without a beet flavor
- Do not overmix to keep cupcakes tender
- Pair with cream cheese frosting for a classic finish
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: red velvet cupcakes, beet cupcakes, natural red velvet, chocolate cupcakes