Red velvet cupcake

6 servings
30 min
30 min
Very Easy


Number of serving: 6
78g all purpose flour

100g granulated sugar

2/3 tbsp dark cocoa powder

1/2 tsp baking powder

1/8 tsp salt

3/18 cup fresh pureed beets (3 medium sized beets and approximately yield 1 1/2 cups of purée) *

40ml oil

2 tbsp lemon juice

1 tsp vanilla extract

1 ? 8 ounce package cream cheese, room temperature

1 stick unsalted butter, room temperature

1 cup confectioners? sugar, sifted

1 teaspoon vanilla


  • To make the cupcakes: first whisk together the flour, sugar, cocoa, baking powder and salt in a bowl till well mixed. Keep aside.
  • Put the puréed beets, oil, lemon juice and vanilla extract into another bowl and lightly whisk together till mixed well.
  • Pour this into the bowl with the dry ingredients and mix just enough to combine. Divide the batter equally between 6 cupcake tins lined with paper cups.
  • Bake the cupcakes at 180C for about 20 to 25 minutes. A skewer/ toothpick inserted into the center should come out clean once they?re done. Cool completely and frost with cream cheese frosting.
  • To make frosting: Combine cream cheese and butter in a bowl for an electric mixer. Beat on high until light and fluffy, a couple of minutes. Add the sifted confectioners? sugar and vanilla and beat on low at first, then increase to high. When frosting is light and airy ? it is ready to put on top of the cupcakes.


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