Red Beet Cupcakes from weelicious.comPin

We have an awesome cupcake store in our neighborhood and every now and then we take the kids by to enjoy a special treat. Without fail, their eyes are always drawn to the most colorful cupcakes in the display case. My kids may have no idea how a red velvet cupcake made with crimson food dye actually tastes, but put something like it in front of them and their immediate response is, “that one”.

Red Beet Cupcakes from weelicious.comPin

My take on these cupcakes have a rich flavor, and while they aren’t as artificially red as the red velvet cupcakes which use chemical food dyes (and of course chocolate which this one doesn’t include), they (and their icing) get their bright, reddish-pink color from a surprising, delicious and 100% natural guest, roasted beets. Especially given the never-ending speculation about the connection between food dyes and hyperactivity in children, having smart alternatives for the artificially colored food that kids crave means I don’t have to deprive my little ones.

This doesn’t mean we’re not frequenting our local cupcake store any less often, but I always like reminding myself that whenever there’s something out there I may not be thrilled about my kids eating, figuring out how to make a healthier version is not at all impossible.

Red Beet Cupcakes from weelicious.comPin

Red Beet Cupcakes

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup honey
  • 1/3 cup vegetable or canola oil
  • 1 large beet, roasted
  • 2 teaspoons vanilla extract

Beet Cream Cheese Frosting:

  • 1 8-ounce package cream cheese, softened
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup powdered sugar
  • 1/2 cup beet puree
  • 1 teaspoon vanilla extract


  • Preheat oven to 350°F.
  • Sift the first 4 ingredients into a bowl.
  • In a separate bowl, combine the rest of the ingredients.
  • Slowly add the dry ingredients into the wet and combine.
  • Pour about 1/3 cup into lined muffin tins and bake for 25 minutes or until a tooth pick comes out clean.
  • Cool completely before frosting.
  • Beet Cream Cheese Frosting (Make 2 Cups)
  • Place all the ingredients in a mixer and beat on medium to high speed until fluffy. 2. Spread on cupcakes.


Sodium: 220mg | Sugar: 11g | Fiber: 1g | Calories: 160kcal | Fat: 6g | Protein: 3g | Carbohydrates: 25g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I just made this cupcake, color was vibrant until it was baked. The cupcakes didn’t have the red coloring to it anymore, it was dulled. All in all, the cupcakes did tastes good.

  2. Could I make this into a cake? Which size pan to use and at what temperature and how long in the oven? I am all out of AP flour, could I sub all with whole wheat flour? And could I sub the honey with maple syrup? I am also out of honey. I am looking forward to making this on Saturday for my daughter’s 3rd birthday. We made your green spinach mini muffins for a daycare potluck party and all love it!

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