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Amazing 9 Beet Red Velvet Cupcakes Secrets

Beet Red Velvet Cupcakes
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Create beautiful, naturally colored red velvet cupcakes using fresh beet puree for that classic look and a moist crumb. You and Hannah will love how simple this is.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup beet puree (cooked and blended beets)
  • 1 teaspoon white vinegar
  • 1 cup cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 tablespoon lemon juice (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy. Elias always says this step matters for texture.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. In a separate small bowl, mix the buttermilk, cocoa powder, beet puree, and vinegar until smooth.
  6. Alternate adding the dry ingredients and the wet beet mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
  7. Fill the prepared cupcake liners about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
  9. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until combined. Stir in the vanilla and lemon juice. Beat until light and creamy.
  10. Frost the cooled cupcakes as desired. Enjoy your flavor vista!

Notes

  • For the beet puree, steam or roast fresh beets until tender. Peel them and blend them until completely smooth, adding a tiny bit of water if needed to help the blender.
  • Buttermilk substitution: Add 1 teaspoon of white vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
  • This natural coloring gives a lovely pink hue; for a deeper red, you can add a touch of natural red food coloring if you wish.

Nutrition

Find it online: https://flavorvista.com/beet-red-velvet-cupcakes-recipe/