Red Velvet Beet Cupcakes

5 from 2 reviews


Units Scale
  • 34 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
  • 23 tablespoons evaporated milk


  1. Preheat oven to 350 degrees F. and grease or line a cupcake pan.
  2. 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.
  3. In a food processor, pulse beets. Add sour milk and blend until smooth.
  4. In a large bowl, sift together flour, cornstarch and cocoa powder. Set aside.
  5. In a separate bowl, whisk together sugar, eggs, oil and vanilla.
  6. 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.
  7. Fill each cupcake pan and bake for about 20 minutes or until the cake tester comes out clean.
  8. Remove the cupcakes and transfer to a cooling rack. Let cool completely.
  9. 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.
  10. Refrigerate before serving.
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