Velvety beet cupcakes with raspberry icing

Prep 25 min
Makes 12 Cupcakes



1/4 cup
frozen raspberries
1 1/4 cups
all-purpose flour
1/4 cup
unsweetened cocoa powder, preferably Fry's
3/4 tsp
1/4 tsp
1/2 tsp
1/2 398-mL can
beets, rinsed, drained, patted dry
1/4 cup
1 tsp
1/2 cup
1/2 250-g block
light cream cheese, cubed
1/2 cup


  • 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.

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


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

How to make perfectly shaped cupcakes

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