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Beetroot Red Velvet Cupcakes

These decadent beetroot red velvet cupcakes have it all -- a rich, complex flavor and a moist, velvet red crumb.  Topped with a vanilla bean cream cheese frosting and candied ginger, these cupcakes are so delicious you will forget they are colored with beets!
Servings: 16 cupcakes
Author: Devon Young

Ingredients

  • 2 3/4 cups all purpose flour 9you can sub cake flour if you are a hardcore baker)
  • 1/4 cup beetroot powder
  • 1/4 cup roasted cacao powder
  • 1 tablespoon ground ginger
  • 1 teaspoon vanilla bean powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoom salt
  • 1 cup raw, organic sugar
  • 1/2 cup butter melted
  • 1/4 cup coconut oil melted
  • 1 cup buttermilk
  • 2 teaspoons apple cider vinegar
  • 3 large eggs

Cream Cheese Frosted with Vanilla Bean

  • 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 2 teaspoons lemon juice
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla bean powder
  • candied ginger for garnish if desired

Instructions

  • Preheat oven to 350 degrees (F).  Line muffin tray with paper liners (16).  Lightly grease the top of the tray to prevent sticking.
  • Sift together flour, beetroot powder, cacao, ginger, vanilla bean powder, baking powder, baking soda and salt.  Set aside.
  • In a separate bowl, cream together sugar and melted butter and coconut oil.  Add buttermilk, vinegar and eggs; whisking well to combine.
  • In two additions, fold the wet ingredients into the dry, mixing thoroughly, but taking care to not over work the batter.
  • Spoon into lined muffin tin, filling about 2/3 of the way up the tin.  Bake for approximately 18 minutes, or until a skewer inserted into the mid of a cupcake reveals a moist crumb. This beetroot red velvet cupcake recipe can be easily adapted to a layer cake by using two 9" cake pans.  Although I have not experimented with the change myself, I would just bake until a skewer inserted in the middle of the cake reveals a moist crumb.
  • Remove from oven and cool completely before frosting.

Frosting

  • Using a stand mixer or an electric beater, beat softened cream cheese, butter and lemon juice until softened and well combined.
  • Add powdered sugar and vanilla bean powder and mix well to combine.
  • Using a butter knife or spatula, generously frost the top of each cooled cupcake.  Garnish with candied ginger if desired.