Chocolate Beet Cupcakes


by: mixitupfood

Do NOT let the beets in these cupcakes scare you! They help to add an earthy flavor as well as the perfect cupcake texture. Believe me, these cupcakes are something you don't want to miss!


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serves: 18

For cake:

260 g beets, cut into very small pieces or grated

1/2 cup applesauce

1/4 cup date paste

1/2 cup buttermilk (make your own by combining 1/2 cup milk with 1 tbsp vinegar or lemon juice or letting it it)

1/2 cup egg whites

1/2 tsp vanilla extract

3/4 cup + 2 tbsp spelt flour

1 tbsp scant baking powder

1 tsp baking soda

1/2 tsp cinnamon

2 tbsp cornstarch or arrowroot

1/3 cup extra dark cocoa powder

for frosting:

2/3 cup 2% greek yogurt

1/3 cup date paste

1/2 cup milk

1/3 cup cocoa powder

2 tbsp egg whites

Nutrition Facts
Chocolate Beet Cupcakes

Servings Per Recipe: 18

Amount per Serving

Calories: 130

  • Total Fat: 3.6 g
  •     Saturated Fat: 1 g
  •     Trans Fat: 0 g
  • Cholesterol: 3.1 mg
  • Sodium: 156.4 mg
  • Total Carbs: 21.2 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 10.9 g
  • Protein: 5.1 g

how is this calculated?

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1.  Preheat oven to 375F.

2.  Combine first 6 ingredients for cake in a food processor and process until smooth.

3.  In a large bowl, mix together remaining ingredients for cake.

4.  Pour wet ingredients from food processor into dry ingredients. Mix until well combined.

5.  Scoop batter into paper lined or sprayed muffin tins. Bake in preheated oven for 17-20 minutes, or until a toothpick inserted into the middle comes out clean.

6.  While cupcakes are baking, make your frosting. To do this, mix together the yogurt, date paste, and milk called for in the frosting ingredients in a small bowl.

7.  Slowly stir in the cocoa powder until combined. Mix in egg whites.

8.  When cupcakes are ready, place a large dollop of the frosting on each one. Store cupcakes in fridge.

Cooks' note:
These definitely aren't your classic cupcakes, but they sure are delicious!

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