Fudgy Beet Cupcakes

By April 20, 2016



  • 2  medium beets
  • 1 c milk
  • 1 tsp white or apple cider vinegar
  • ¾ c raw sugar or granulated sugar
  • ¼ c canola or melted coconut oil
  • 2 tsp pure vanilla extract
  • 1 cup + 1 tbsp flour
  • ½ c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • pinch salt
  • salt and pepper to taste


Preheat oven to 375. Remove the stem and most of the root from the beets and wash them. Place beets in a steamer and steam until fork or knife tender.

Remove from heat and let cool. When cool the skin should slide right off, chop into cubes and finely grate or puree. If you want to avoid stained hands, try placing the beets into a bath of cold water. This will aid in the removal of the skins and keep your hands clean! May need to add a little orange juice or water to beets when pureeing.

Line a muffin pan with paper liners. Whisk together the milk and vinegar in a large bowl and set aside for a few minutes to curdle.
Add the sugar ,oil ,vanilla extract, and ½ c of beets and beat until foamy. Add the flour, cocoa powder, baking soda, baking powder and salt in a separate bowl and whisk together. Slowly combine the wet and dry ingredients together with a mixer. Beat until no large lumps remain.

Pour batter into liners, filling ¾ full. Bake 22-25 min or until toothpick inserted comes out clean. Transfer to a cooling rack and let cool completely. Once cooled dust with cocoa powder or powdered sugar and store in an airtight container to keep fresh.