Velvety beet cupcakes with raspberry icing



25 min


12 Cupcakes

Velvety beet cupcakes with raspberry icing

Photo, John Cullen.


  • 1/4 cup frozen raspberries
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder , preferably Fry's
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 398-mL can beets , rinsed, drained, patted dry
  • 3/4 cup granulated sugar
  • 1/4 cup safflower oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1/2 250-g block light cream cheese , cubed
  • 1/2 cup icing sugar


  • MEASURE out raspberries and leave on counter. Preheat oven to 350F. Line a 12-cup muffin pan with paper cups or spray with oil. Stir flour with cocoa, baking powder, baking soda and salt in a large bowl. Puree beets in a blender or food processor. Beat sugar with oil in a medium-sized bowl, using an electric mixer, until combined, 2 min. Beat in egg, then beets and vanilla. 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.
  • BAKE in centre of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 min. Cool in pan on a rack for 15 min, then remove cakes to a rack to cool completely before icing.
  • PUSH raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Stir in cream cheese and icing sugar until evenly mixed. Spread over cooled cupcakes.

How to make perfectly shaped cupcakes

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Nutrition (per serving)

  • Calories
  • 200,
  • Protein
  • 4 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 7 g,
  • Sodium
  • 208 mg.

And did we mention that it’s chocolatey too? A healthy and delicious cupcake that’s packed with superfoods raspberry and beet.