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Velvety Beet Cupcakes With Raspberry Icing

Created by JostLori on October 8, 2017

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.