Chocolate Beet Cupcakes

Puréed beets give a soft, moist texture to the chocolatey cupcake + a fabulous pink hue to the cream cheese frosting

Chocolate Beet Cupcakes

A healthier cupcake with a fun twist for Valentine's Day!

Can’t BEET these CHOCOLATE CUPCAKES for a Valentine’s treat!

Hidden veggies work so well with gluten-free baking because not only are you sneaking in some nutrients but they add moistness to the cake (ever had a dry & crumbly gluten-free cake? ) and in this case add natural food coloring to the frosting too!

Here, puréed beets give the rich, chocolatey cupcake a soft fluffy texture + the cream cheese frosting its pretty pink hue.  The beet flavor is  masked by the cocoa in the  Chocolate-Beet Cupcakes and by the cream cheese and sugar in the frosting.

But all of this can be our secret.  All anyone will taste is a rich,chocolatey cupcake with perfect soft & fluffy texture + a yummy cream cheese frosting with a pretty pink hue.  Perfect for Valentine’s Day!

Recipe adapted from Eating Well, it is super easy to make. I used some time saving hacks such as using already cooked beets from Love Beets (I think Trader Joes has these too!) and making my own buttermilk.  The recipe is gluten free and nut free.  It could be egg free using a flax egg in place of the egg.  And dairy free using a milk of your choice and dairy free cream cheese.

Scroll down to see the recipe and leave a comment if you try.



5.0 from 1 reviews
Chocolate Beet Cupcakes
Prep time
Cook time
Total time
Pureed beets give these chocolatey gluten-free cupcakes a fabulously soft and moist texture and the cream cheese frosting a vibrant pink hue. The beet flavor is masked by the cocoa in the cupcake and by the cream cheese and sugar in the frosting.... all anyone will taste is pure yumminess!
Recipe type: Dessert, Cupcakes, Valentines Day
Cuisine: Gluten Free, Vegetarian, Dairy-Free optional, Egg-optional, Nut-Free
Serves: 12 cupcakes
  • 2 cups cooked beets, diced into ½-inch cubes (time hack: we used Love Beets already cooked beets)
  • ⅔ cup buttermilk OR make your own (1 tablespoon apple cider vinegar + up to ⅔ cup milk of choice-- see below)
  • 1½ cups gluten-free all purpose flour with xanthum gum (we used GF Jules, affiliate link)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg (or flax egg -- Mix 1 tablespoon flaxseed meal with 2.5 tablespoon water)
  • ¼ cup canola oil or grapeseed oil (we used grapeseed oil)
  • 1 cup packed confectioners’ sugar
  • 2 teaspoons vanilla extract
Cream Cheese Frosting
  • ¾ cup packed confectioner sugar
  • 5 ounces cream cheese or dairy free cream cheese, at room temperature
  • 2 tablespoons of the beet puree you'll make for the cupcake
  1. Preheat oven to 350°F. Line 12 full size muffin cups with paper liners.
If making your own buttermilk or flax egg, do so now.
  1. To make buttermilk: add 1 tablespoon of apple cider vinegar to a liquid measuring cup, then add enough milk to fill to ⅔ cup. Let sit 10 minutes or longer while it "curdles"
  2. Mix 1 tablespoon flaxseed meal with 2.5 tablespoon water in a small bowl and stir to combine. Let rest for 5 minutes to thicken.
Make beet puree
  1. Add beets and buttermilk to a blender and puree until smooth. Reserve 2 tablespoons of the beet puree in a medium bowl for the frosting. Pour the rest into a large bowl mixing bowl.
Cupcake batter
  1. Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl and combine with a fork or pastry cutter.
  2. Whisk egg, oil, 1 cup confectioners' sugar and vanilla into the beet puree in the large bowl.
  3. Stir in the dry ingredients until just combined.
  4. Spoon the batter into the prepared muffin cups.
  5. Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
  1. Combine ¾ cup confectioners' sugar and cream cheese with the reserved beet puree in the medium bowl. Beat with an electric mixer until smooth.
  2. Top each cooled cupcake with frosting
  3. Store in the refrigerator.

2 thoughts on “Chocolate Beet Cupcakes

  1. These cupcakes were so delicious! We made them for my three year old’s birthday and she LOVED them. I don’t like to hide ingredients from her, so she helped us make them, knew beets were one of the main ingredients and still devoured them. Thank you for always sharing the most unique and delightful recipes!

    1. Aw, love this! I love that you baked with your daughter and I love that you didn’t hide the ingredients from her! I think it’s great for kids to know that ingredients can be used in different ways, for different dishes and taste great! When I bake, my kids always like to guess if it is one of my hidden veggie recipes or not lol

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