Velvety Beet Cupcakes With Raspberry Icing

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


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Original recipe yields 12 servings
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Nutritional

  • Serving Size: 1 (85.1 g)
  • Calories 227.4
  • Total Fat - 8.9 g
  • Saturated Fat - 3 g
  • Cholesterol - 28.9 mg
  • Sodium - 207.2 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 1.4 g
  • Sugars - 23.3 g
  • Protein - 3.5 g
  • Calcium - 52.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0 mg

Step 1

Measure out raspberries and leave on counter. Preheat oven to 350°F Line a 12-cup muffin pan with paper cups or spray with oil.

Step 2

Stir flour with cocoa, baking powder, baking soda and salt in a large bowl and set aside.

Step 3

Puree beets in a blender or food processor.

Step 4

Beat sugar with oil in a medium-sized bowl, using an electric mixer, until combined, 2 minutes. Beat in egg, then beets and vanilla.

Step 5

Gradually beat in one-third of flour mixture just until blended, then half of buttermilk. Repeat additions, ending with flour mixture. Divide batter among muffin cups, filling each 3/4 full.

Step 6

Bake in center of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minutes. Cool in pan on a rack for 15 minutes, then remove cupcakes to a rack to cool completely before icing.

Step 7

PUSH raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Beat the cream cheese until soft, then add the raspberries. Next add the powdered sugar and beat until thoroughly mixed and smooth. Spread over cooled cupcakes.

Tips & Variations


No special items needed.

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