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5 from 1 rating

Beet Red Velvet Cupcakes

February 13, 2017 by Christy Gurin (updated May 1, 2025) | 6 Comments

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Tasty beet red velvet cupcakes are made with whole wheat flour and no processed sugar. They’re topped off with a decadent cream cheese frosting.

Beet red velvet cupcake with a bite taken out of it on a white plate with more cupcakes in the background.

Whether you’re a Valentine’s Day lover or not, you can’t deny this holiday has some fun desserts tied to it. I mean, when else do you make red velvet? Valentine’s day kind of owns this treat. Why else would you turn a perfectly good chocolate cake red? Precisely my argument here.

Luckily, nature made a red veggie for us that works perfect in this recipe. This unexpected veg works its magic in beet red velvet cupcakes, turning them red without any nasty chemicals. It leaves a slightly earthy taste, but isn’t all that noticeable and gets completely masked by the chocolate. If you’re vehemently opposed to that, you can always add a touch more sugar to burry it further, but I don’t think it’s necessary.

Beet flavor aside, they’re sweet enough to be delicious without having a ton of extra sugar. These red velvet cupcakes are lower in sugar than most yogurts you’ll find!

Beet red velvet cupcake on a white plate with more cupcakes in the background on a cake stand and others on a plate against a black backdrop.

If you’re really opposed to the reminiscent hint of beet and low sugar, like I said earlier, add an extra touch of sugar. You can always cream a bit (maybe 1/4 cup?) of coconut sugar in at the stage where you’re mixing the beet with other liquid ingredients and add a touch more sugar to the frosting. Even with this, you’ll still have less than 1/3 of the sugar that a regular store bought cupcake has. 

I did not do this because they’re plenty sweet for me, but if you’re a devout sugar lover and your sugar meter is skewed in the opposite direction, you’ll probably crave more sweetness.

Bowl of pink batter with a spatula in it and cocoa powder half way mixed in.
Mixed pink red velvet cupcake batter in a bowl with a rubber spatula in it.

Look at that stunning batter. So purplish red and beautiful to no end. This is why red velvet is better than plain ol’ chocolate. We eat with our eyes and color is fun. And why cupcakes over cake? Same reason. Cupcakes are always more fun than full blown regular sized cakes. I’m sure we can all agree on that. However good anything is in large form, its even better mini.

If you like the idea of this, check out my chocolate peanut butter cupcakes. That recipe is one of my all time favorites. Those would be on my greatest hits reel for sure.

Or you could do these cheesecake stuffed strawberries to woo your valentine. All of these snacks are tried and true. Wholesome desserts mean you get to eat a bit more of them too, but in this case, you probably won’t need to. These beet red velvet cupcakes are really quite filling.

Red velvet cupcake batter in white muffin wrappers in a muffin tin before baking.
Red velvet cupcakes in white muffin wrappers in a muffin tin after baking.
Red velvet cupcake batter in white muffin wrappers in a muffin tin before baking from overhead.

Hand reaching in to grab a beet red velvet cupcake off of a white plate with more cupcakes in the background.
Beet red velvet cupcakes on a plate with more cupcakes on a cake stand next to them and cocoa powder and crumbs on the tablescape.

Another thing I love about these cupcakes is that they keep pretty well. That can’t be said for all desserts for that matter. The sprinkles (if you use them) will melt into the frosting so its best to hold off on that until right before serving, but the cupcakes on their own will hold up in a sealed container in the fridge for a few days.

We were snacking on them for at least three days and feeding them to anyone that stopped by. I have to say, between my husband having a home based business and the oodles of friends that drop by our place on a daily basis, I’m never short on taste testers.

Red velvet cupcakes with cream cheese frosting and red sprinkles a plate with more cupcakes on a cake stand next to them and cocoa powder, more cupcakes and crumbs on the table from overhead.
Red velvet cupcakes with cream cheese frosting and red sprinkles a plate with more cupcakes on a cake stand next to them and cocoa powder, more cupcakes and crumbs on the table from the side with a black background.

Recipe
A partially eaten chocolate cupcake with white frosting and red sprinkles sits on a plate, surrounded by more cupcakes on a wooden table.
Recipe
5 from 1 rating
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Beet Red Velvet Cupcakes

Created by: Christy Gurin
Prep Time 30 minutes mins
Cook Time 18 minutes mins
Total Time 48 minutes mins
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Prep Time 30 minutes mins
Cook Time 18 minutes mins
Total Time 48 minutes mins
20
Healthy yet tasty beet red velvet cupcakes are made with whole wheat flour and no processed sugar. They’re topped off with a decadent cream cheese frosting.
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Ingredients
 

Cupcakes

  • 1 medium sized beet, roasted and cut into wedges (about 1 cup)
  • ½ cup almond milk, unsweetened
  • 2 tsp. vanilla extract
  • 1 cup pure maple syrup
  • 1/4 cup coconut oil room temperature and solid but not rock hard
  • 1/2 cup plain greek yogurt I used full fat, dairy free yogurt works too
  • 2 eggs room temperature
  • 1 egg white
  • 2 cups white whole-wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • ½ tsp. salt

Frosting

  • 8 oz. 1/3 less fat cream cheese
  • 1 1/2 tsp. vanilla
  • ¼ cup honey
  • 1 – 3 tsp. milk if needed (I used almond)

Instructions

  • Preheat oven to 350 degrees F.
  • Line muffin pan with muffin pan with liners or spray with baking spray.
  • Place beet in food processor and pulse until finely chopped. Add almond milk, vanilla, maple syrup, and yogurt and pulse to thoroughly mix. Add coconut oil, eggs and egg white pulse for about 10 seconds to mix in.
  • In a separate bowl, combine flour, cocoa, baking powder, and salt and stir to mix. Pour liquid mixture into bowl and stir to combine.
  • Pour batter into prepared muffin cups, filling each about ¾ full.
  • Bake for 16 – 18 mins until a toothpick inserted into the middle comes out clean. Cool in pan for 10 minutes before moving muffins to a cooling rack for 20 – 30 minutes. Cupcakes must be fully cool before frosting.
  • To make frosting, place cream cheese, vanilla, and honey in a bowl and beat with whisk attachment on blender until smooth and creamy.
  • Add milk 1 tsp. at a time to thin and make desired consistency. Place in piping bag and pipe over cooled cupcakes.

Nutrition

Calories: 161kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 125mg | Potassium: 180mg | Fiber: 1g | Sugar: 14g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 0.7mg

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posted in: Baked Goods, Desserts, Oven, Recipes

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    5 from 1 vote (1 rating without comment)

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    Comments & Reviews

  1. Heidi says

    July 6, 2025

    What would the amount of pure beet juice be?

    Reply
    • Christy Gurin says

      July 7, 2025

      Hi there! Do you mean replacing the beet with beet juice? The cut up beet was about 1 cup but I’m not sure what the measurement was after blending. I’d assume about half of that but can’t be sure. Using the pre-roasted store bought beets works great though!

      Reply
  2. Tiffany says

    October 29, 2023

    For the cake in the ingredients list you said syrup, and in the description you say to use honey. Then you listed yogurt ingredients list but I don’t see anywhere in directions on when to put it in?

    Reply
    • Christy Gurin says

      November 8, 2023

      Hi Tiffany – thank you for letting me know about those typos! I just fixed them in the recipe card so it should read correctly that the yogurt is added with the other wet ingredients and the recipe lists maple syrup instead of honey.

      Reply
      • Anna says

        March 6, 2025

        A whole cup of Maple syrup?

      • Christy Gurin says

        March 6, 2025

        Yes! It’s distributed between all of the cupcakes and without that much, they won’t be sweet enough.

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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