Beet Cupcakes: Gimme a Beet!

Field GoodsRecipesLeave a Comment

Recipes from The Sylvia Center, whose mission is to inspire young people to become healthy eaters and advocates for healthy food in their families and communities.


beet cupcakes

Well, there’s a phrase you never expected the kids to exclaim. Thanks to veggies for dessert, the kids are eating vitamin rich beets – and loving them. These beet cupcakes are quick and easy, two things that endear any recipe to our Field Good-y hearts. Those beets that have been sitting in the crisper for a couple weeks can get peeled, diced, pureed, and smothered in cocoa powder (another thing that warms our hearts). Whip up a 2-minute cream cheese frosting and these babies will be on the plate and in bellies in the blink of an eye. Hint: reserve two cupcakes in a secret location to ensure you get to enjoy.

Chocolate Beet Cupcakes with Cream Cheese Frosting
Makes 12

Ingredients:

2 cups diced peeled beets (½-inch; about 2 medium)
⅔ cup plain yogurt
1½ cups whole-wheat flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
¼ cup canola oil
1¾ cups packed confectioners’ sugar, divided
2 teaspoons vanilla extract
5 ounces cream cheese, at room temperature

Preparation:

  1. Preheat oven to 350°F.  Line 12 ( ½-cup) muffin cups with paper liners.
  2. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add yogurt and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.
  3. Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners’ sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups.
  4. 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.
  5. To prepare frosting: Combine the remaining ¾ cup confectioners’ sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled cupcake with a generous 1 tablespoon frosting.

Contributed by The Sylvia Center.

Leave a Reply

Your email address will not be published. Required fields are marked *