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Red Beet Cupcakes
4.20
from
5
votes
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Ingredients
▢
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
Instructions
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.
Nutrition
Calories:
160
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
6
g
|
Sodium:
220
mg
|
Fiber:
1
g
|
Sugar:
11
g
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