''/> Beet Velvet Cupcakes - with cream cheese frosting Skip to main content

Latest on the Blog

Brinjal Gothsu (Curry with Brinjal)

Beet Velvet Cupcakes - with cream cheese frosting

Who doesn't like a good cupcake? Well I am sure all the sweet tooth's like me would definitely love them. Red velvet cake or cupcakes have always been eye catching for its vibrant colour. And most of the places use food coloring to achieve that eye catching vibrant red colour. But if you want to go the natural way, this beet red velvet cupcake is the right recipe for you. These beetroot infused red velvet cupcakes are definitely a sweet treat without the nasties.
To get the beautiful red colour naturally from the beets you need something acidic, and that is why we need to use buttermilk in this recipe. These are perfect with silky cream cheese frosting. These Beet red velvet cupcake involves the classic ingredients: flour, eggs, cocoa powder along with buttermilk and white vinegar. But the one amazing ingredient that makes it stand out of the crowd is that eye catching deep red color. And the best way to achieve that beautiful colour naturally is plenty of red grated beetroots to create the vibrant red color. 
I love these with the classic cream cheese frosting that is the ideal pairing with these beautiful beet red velvet cupcakes. Lets see how to make Beet Red Velvet Cupcakes. These are be stored in airtight container for 4 days and cream cheese frosting can be freezes well. 
Reduce or increase the quantity as per need. You can use Recipe Calculator for exact measurements. 
Step By step images given below for reference: 

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time :45 minutes
Makes: 12 to 14 cupcakes 

See Notes and tips below. Buttermilk recipe also below if you don't have in hand. **

  • 1 3/4 cups all purpose (plain) flour 
  • 1 cup granulated (caster) sugar 
  • 2 tablespoons Hershey's Cocoa Powder
  • 1 1/2 teaspoon baking powder 
  • 1 1/2 cups grated beetroots 
  • 75 ml buttermilk (1/3 cup)**
  • 1 tablespoon distilled white vinegar 
  • 1 1/2 teaspoon vanilla extract 
  • 2 eggs, at room temperature 
  • 100 g unsalted butter, softened 
  • 70 g unsalted butter, softened 
  • 1 1/4 cups powdered (icing) sugar 
  • 1 teaspoon vanilla extract 
  • 250 gm Philadelphia Cream Cheese, softened 
Method: Cupcake 
  1. Preheat oven to 180 C / 350 F. Line a 12-hole muffin tin with cupcake liners and keep aside
  2. Sift flour, sugar, cocoa powder and baking powder into a large bowl. Set aside.
  3. Grate the beetroots and keep aside.
  4. Place grated beetroots, buttermilk**, white vinegar and vanilla extract in a food processor or mixer.
  5. Process until smooth. Add butter and eggs. 
  6. Process until just combined.
  7. Add beetroot mixture into the flour mixture. Fold in gently.
  8. Fill each hole in the muffin tin with 1/4 cup batter. 
  9. Bake for 20-25 minutes or until a skewer inserted into the middle of the cupcakes come out clean.
  10. Transfer onto a wire rack to cool completely.
  11. Now to make cream cheese frosting check below
Method: Cream cheese Frosting: 
  1. Place butter, half of sugar and vanilla extract in a large bowl. 
  2. Using an electric mixer, beat until smooth. 
  3. Add remaining sugar and cream cheese. 
  4. Beat until just combined.
  5. Transfer frosting to a piping bag fitted with a star tip and pipe frosting onto the cupcakes.
  6. Alternatively you can also spread the cream cheese frosting onto the cupcake and have them.
  • Make sure to measure the ingredients and bake this as all other baked goods
  • You can use store bought buttermilk, but if you don't have or cant get hands on one, its very easy to make your own buttermilk at home - into 1 cup of milk, add 2 tbsp of lemon juice or white vinegar. Stir well and set it aside in room temperature for about 30 mins until the milk begins to curdle and becomes acidic. Use the required amount as mentioned in above recipe and rest you can store in fridge for upto 3 days. You can utilize the leftover buttermilk to make pancakes too. 
  • I vouch for Hershey's cocoa powder and Philadelphia Cream cheese. You can use any other good brand which is available for you. 
  • Make sure the eggs and butter are in room temperature before use.

Like this beet red velvet cupcake recipe? Go ahead and share it, like and subscribe :) 
If you happen to make this do tag me on Instagram and pin it on Pinterest for later. 

Do check out other Cakes & Bakes on the blog. 


Most Popular Ones

Super Moist Chocolate cake with Frosting

If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there. With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake. PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this Recipe Cal

Easy Sambar (without tamarind)

Sambar is a must in most south Indian families and like others even I have grown up having dosa- sambhar and chutney's. A Sambar is a lentil based vegetable stew or curry cooked with dal/lentils along with some veggies and some tamarind pulp. There are coconut based sambar as well and each region has its own sambar variation. In my house, we all prefer quick meals, but yet tasty. My mother who was a working lady would make elaborate meals only during holidays or special occasions. Rest all the meals would be quick yet very very tasty. This is one such sambar which my mom has taught me and is super quick.  This doesn't use tamarind like in a traditional sambar and gets its tangy flavour from tomatoes. Its quick, one pot sambar recipe. Lets dive in and see how its done: Ingredients: Serves 3 1/2 to 1 cup Tur Dal/ Yellow Lentils 2-3 tomatoes chopped (depending on size) 1/2 cup Veggies each of your choice cubed Turmeric powder A pinch of Asafoetida/ Hing 1/2 tsp chilli powder Salt

Home-Made Nuts Powder

Home-Made Nuts powder is something which I have been making since Jeremy was a 9 month old. Initially to introduce nuts, I used to powder each nut separately (one day each) and mix with every food. As he grew older I realized he hates whole nuts especially Almonds and Pistachios. Cashews are still ok with him provided they are salted ones. But still he wasn't consuming much. Thats when I decided to continue making the essential and important nut powder. He hates the fact that nuts or chunky powder has been added and just rejects the whole meal even though its tasty and likes it. But this fine nut powder is a winner and I add it up in almost everything on a daily basis.  So this nut powder is perfect for fussy kid like mine or if you just wanna introduce nuts to your kids diet, this is a good solution. Its pretty simple and fuss free.   The powder is suitable for babies over 8 months, but before you feed this to your baby, make sure that baby has already tried the powdered version o