Velvety Beet Cupcakes With Raspberry Icing

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.