Beetroot Cupcakes
Beetroot Cupcakes – Super moist kids friendly cupcakes made with natural beets and topped with fresh whipping cream frosting!
I love incorporating veggies in my baked goods! I have used carrots, zucchini and beets previously in my few delicious bread recipes. This time I wanted to use beets to make cupcakes! I was aiming for red velvet beet root cupcakes, but for some reason the color did not come out gorgeous red. Although the the taste and texture are on point. So instead of seeing it as a failure with color, I am looking at bright side and seeing it as a success with taste and texture!
Hiding veggies in dishes is one of the best ways to get them into your kids belly without them knowing and making fuss about it. My kids absolutely love these cupcakes! Not just kids, us adults love it too! it is not super sweet and it is extremely moist without using any butter or shortening! I would consider this as a healthy dessert option!
The recipe below includes ingredients list and instructions using both cooked and uncooked beets. Pick the one that fits you the best and have fun making these gorgeous cupcakes! I hope you guys make it and like it as much as we do! And if you do so, tab me on Instagram @myvegetarianroots! If you like this yumminess I bet you would like Chocolate Banana Zucchini bread, Acorn Squash Beetroot bread and classic Banana Walnut bread as well!
Happy & Healthy Eating!
Beetroot Cupcakes
Ingredients
Dry Ingredients
- 1½ cup Flour
- 1 tbsp Cocoa
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 pinch Salt
- ¼ tsp Cardamom Powder
Wet Ingredients Using Boiled Beet
- ¾ cup Sugar
- 2 Eggs egg sub – 2 Flax eggs 2 tbsp flax meal + 6 tbsp warm water mixture
- ½ cup Oil
- 1 cup Shredded Boiled Beetroot
- 2 tbsp Milk
Wet Ingredients Using Uncooked Beet
- ¾ cup Sugar
- 2 Eggs egg sub – 2 Flax eggs 2 tbsp flax meal + 6 tbsp warm water mixture
- ½ cup Oil
- ½ cup Plain Greek Yogurt
- 1 Medium Sized Raw Beetroot
Fresh Whipping Cream Frosting
- 1 cup Whipping Cream
- ½ cup Powdered Sugar
- ¼ cup Cream Cheese
- 1 tsp Vanilla Extract
Instructions
- Pre heat oven on 375° F. Place cupcake liner inside your cupcake baking tray. Keep it aside.
Steps to prepare wet mixture if using BOILED BEETROOT
- Mix all wet ingredients listed under "Wet Ingredients Using Boiled Beet" in a big wide mixing bowl.
Steps to prepare wet mixture if using RAW BEETROOT
- Peel the beetroot and get rig the hard top and bottom part. Cut it in small cubes.
- Blend cubed beetroot, ½ cup plain greek yogurt and ½ cup oil until smooth.
- Add ¾ cup of sugar and 2 eggs to the blender. Blend it until smooth.
- Pour it out in a big wide mixing bowl.
Mixing wet and dry ingredients
- Sieve flour, cocoa powder, baking soda and baking powder, salt and cardamom powder over the wet mixture we made earlier.
- Combine the dry and wet mixtures just enough so it is well combined. Do not over mix it.
- Pour cupcake mix inside the liner, not all the way to the top but only ¾th way to the top. It should make 15 ish cupcakes.
- Bake it for 15-18 minutes. Poke them after 15 minutes with a toothpick to check if they are cooked or not. If toothpick comes out clean that means it is cooked, if the batter sticks to the toothpick, cook it more and keep checking every two minutes with the toothpick.
- Once baked, take them out on a cooling rack and let it cool down completely.
Make Whipping Cream
- Whip whipping cream, cream cheese and powdered sugar till it becomes somewhat thick, frothy and reaches fresh cream frosting consistency.
- Once cupcakes are cooled down, top them with fresh whipping cream frosting and refrigerate it for couple of hours.
- Serve them cold with milk, eat or coffee!!