Description
Moist, naturally pink Heart Beet Cupcakes made with roasted beet puree and topped with tangy cream cheese frosting. A colorful, wholesome twist on a classic treat.
Ingredients
Scale
- 1 cup cooked and pureed beets
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar, then beat in the eggs one at a time.
- Add the beet puree and vanilla to the wet mixture and stir well.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Spoon the batter into cupcake liners, filling them 2/3 of the way full.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese until smooth. Add powdered sugar gradually, then mix in lemon juice until fluffy.
- Frost the cooled cupcakes and garnish as desired.
Notes
- Roast beets for best flavor and color.
- Let cupcakes cool fully before frosting to avoid melting.
- Store frosted cupcakes in the fridge for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: beet cupcakes, cream cheese frosting, Valentine's dessert, pink cupcakes, vegetable dessert