These moist, naturally red velvet cupcakes are perfect for any occasion.
These rich, chocolatey treats boast of a subtle beet flavor offset by a cream cheese frosting made with evaporated milk. The result is surprising, distinct, and bound to become your new favorite. It’s red velvet reinvented!
So feel free to indulge in more than one cupcake 😉
Red Velvet Beet Cupcakes
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: makes 12-18 cupcakes 1x
Ingredients
Units
Scale
- 3–4 medium beet roots
- 1 cup sour milk or buttermilk
- 2 cups self-rising flour
- 2 tablespoons cornstarch
- 1/4 cup cocoa powder
- 1 3/4 cup white sugar
- 3 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For Sweet Cream Cheese Frosting:
- 4 oz. cream cheese
- 2 cups confectioner’s sugar
- 2–3 tablespoons evaporated milk
Instructions
- Preheat oven to 350 degrees F. and grease or line a cupcake pan.
- Wrap beet roots in aluminum foil and bake for about 45 minutes or until beets are soft enough for a knife to slide easily through. Let cool, then peel.
- In a food processor, pulse beets. Add sour milk and blend until smooth.
- In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside.
- In a separate bowl, whisk together sugar, eggs, oil and vanilla.
- Alternate adding flour mixture and beet puree to the wet ingredients. Fold each addition with a spatula, beginning and ending with the flour mixture, until you have a smooth batter.
- Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean.
- Remove the cupcakes and transfer to a cooling rack. Let cool completely.
- In the bowl of your standmixer with the whisk attachment, beat cream cheese until smooth. Add sugar, ¼ cup at a time. Add evaporated milk one tablespoon at a time until a smooth, thick frosting comes together. Top each cupcake with frosting.
- Refrigerate before serving.
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Toodles,
Tammy<3
Comedy Plus says
This is a new twist on an old favorite. I love red velvet anything.
Have a blessed day Catherine. Big hugs. 🙂
Carole from Carole's Chatter says
These almost look healthy too! Cheers from Carole’s Chatter!
Ginny Hartzler says
They do look so delicious! And I love the unusual and clever photo of the cupcakes through your camera! Maybe you had to use two cameras!
Silvia Brisi says
Delicious Tammy!!
Jerry E. Beuterbaugh says
To the best of my knowledge, I had my first taste of red velvet cake a week or so ago. It was ah-ight, as the big boys down on the corner say.
Dottie Sauchelli Balin says
Dear Tammy, you are so cute, I love when you end the post and say toodles! Now to your fabulous Red Velvet Beet Cupcakes. I never put beets in a cake, you are amazing. Love this recipe and the frosting is to die for. I love Red Velvet so this is one I printed out. I like this because you are using all natural ingredients. No dyes and that I like. The photos are so mouthwatering…just want to reach in the monitor and take a cupcake. Thanks for sharing these yummy little goodies…Have a blessed and fun filled week…Dottie 🙂
celyn says
this looks great! thanks forsharing!
styleandchocolates.blogspot.com
[email protected]'s Recipes says
Beautiful! I love the natural vibrant red colour from the beets. They look gorgeous.
trishie says
I don’t think i can stop at 1! Looks amazing
Amelia says
Hi my dear Catherine, your red velvet cupcake look so moist and awesome. Love the topping, I definitely cannot stop at 1. :)) Very impressive photography skill, 2 thumbs up for you.
Have a lovely day ahead, regards. God bless.
Amelia
Big Daddy Dave says
Tammy, This is a new twist for me… Beets and cupcakes! My wife loves beets and she’d probably love these cupcakes too! Very interesting… Take Care, Big Daddy Dave
[email protected] and Back Again says
Oh my! These look delicious. And I love the idea of using beets for the color instead of all the artificial food coloring normally required for red velvet baked goods.
sandie says
DO they really taste good – like a young child might like them? They look delish.
cheri says
Hi Catherine, love that you baked with beets here, these are beautiful.
Chiara says
looks delicious and beets are so healthy, I love this kind of cakes Tammy, blessings, xo
Nee says
Hi Tammy , A new twist yes and I bet the taste is heavenly , wish I was there to share one or some ;-t best thing I will do is make some . Thanks for sharing sweetie and have a blessed week with family : ~Nee~
Amy (Savory Moments) says
I love, love, love this idea! I’m pinning these right now.
Liz says
I’ve always wanted to make red velvet cake with beets…it just doesn’t make sense to pour 3 bottles of red food coloring into a cake! These look scrumptious and I’m certain they’d be a hit at my house!
Ann from Sumptuous Spoonfuls says
How large is a medium beet root? I have a couple I got from a friend, but I have no idea where they would fall on the beet root scale, other than some of my other friends exclaiming as to how big they are. About how much beet puree should you have after the roasting/pureeing?
Living the Gourmet says
Hi Ann, ok I’m exactly sure how to explain the size of a beet root, but once pureed with the sour milk (or buttermilk) I had about 1 – 1 1/2 cups of beet puree. I hope this helps!
Let me know if you have any questions 🙂
xo,
Tammy<3
Medeja says
I love the color and moisture that come from beets 🙂
gloria says
Lovely red velvets Tammy:)
Yummm!
Trish says
These looks so delicious. I can imagine the moistness of these. I am drooling. I love the use of beets instead of food coloring.
Rosa says
empting! Those cupcakes look divine.
Cheers,
Rosa
swathi says
Lovely red velvet beet cupcake catherine. Thanks for sharing with Hearth and Soul blog hop. pinning and tweeting
Hadia says
Your red velvet cupcakes look so so good. What a great idea to use beats instead of food coloring!
Sidy says
Very, very tasty! You have done ….
Thank you very much for visiting!
This is my blog address:http://sidyskitchen.blogspot.ro/
Tanya Walton says
I love beetroot cake…and my favourite way to cook beetroot is in the oven so this is a total winner for me and I will definitely be giving it a try!!
miranda papandreou says
I need to try the beet juice. My cherry juice just turns the recipes pink! Thanks for linking up at #TYSH!
Judy says
Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
[email protected] http://www.bakeatmidnite.com
Miz Helen says
Great Cupcakes! Hope you are staying warm and cozy on this cold day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Winnie says
These cupcakes look wonderful!!
I’ve been baking with beets before so i know these should taste really good
GiGi Eats says
These look fabulous! I have never ever had RED VELVET before though! :0
★★★★★
Arman @ thebigmansworld says
Time to get some beets!
Lindsay @ The Live-In Kitchen says
These look so moist! And I love that they’re made with beets.
Sandi Gaertner (@sandigtweets) says
These red velvet cupcakes look wonderful!
Holly N @ Spend With Pennies says
These are gorgeous! I can’t wait to try them!
Nicole Neverman says
Wow! These cupcakes are just gorgeous! Love the deep color 🙂
April J Harris says
Love that these beautiful cupcakes are coloured naturally with beetroot, Catherine! They look and sound wonderful especially with that lovely fluffy white frosting!
★★★★★
peter @feedyoursoultoo says
The cupcakes look great. I keep saying I will try this with beets. Now I have a recipe to follow. Thanks for sharing.
Debi @ Life Currents says
These are beautiful! And, cream cheese frosting is my favorite kind. I have been known to just lick the knife! Great work!