Velvety Beet Cupcakes With Raspberry Icing

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"A favorite recipe from Chatelaine, but the recipe no longer shows up online. Saving here..."

Original is 12 servings


  • 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 by Step Method

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.


No special items needed.

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