How to Make Beetroot Cupcakes in Six Easy Steps

Beetroot cupcakes are often seen as a healthier alternative to red velvet cupcakes. It has a natural red tint, making it a more delicious snack.

Ingredients Required for the Cake

120g plain flour, 1½ tbsp baking powder, two eggs, 140ml vegetable oil, one tbsp vanilla extract, 60g cocoa powder, 170g beetroot (vacuum-packed), 170g golden caster sugar. (Please note that the quantities mentioned make 10 cupcakes.)

Ingredients Required for Icing

250g icing sugar, 100g softened unsalted butter, one tbsp vanilla extract, and 200g tub full-fat cream cheese.

Step 1

Line a muffin tray with ten silicone cases and heat the oven to 160 degrees Celsius. Meanwhile, sieve the flour, baking powder, and cocoa powder into a large bowl, then mix in the sugar.

Step 2

In a separate bowl, mix eggs, oil, vanilla, and beetroot until smooth. Pour the mixture into the flour mix and stir together using a dough whisk until everything gets mixed.

Step 3

Pour the mixture into the ten silicone cases and cook them for 30 minutes or until cooked properly.

Step 4

Let it cool down for 10 minutes before transferring them onto a cooling rack.

Step 5

To prepare the icing, put butter, icing sugar, vanilla extract, and cream cheese into a large bowl and blend it. Do not over-beat as it can result in the icing becoming runny.

Step 6

Spread the icing onto the beetroot cupcakes, and enjoy!