Red Velvet Beet Cupcakes with Raspberry Icing

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Red Velvet Cakes are all the rage and this one is super healthy, delicious and has vegan options.


Makes 12 large cupcakes or one 9” round layer cake


¾ cup (398 ml) canned or fresh cooked peeled beets, pureed in food processor

½ cup vegetable oil

¼ cup buttermilk or almond milk

3 tbsp sour cream or applesauce

1 tbsp balsamic vinegar

2 eggs (for vegan – 2 tbsp ground flax seed in 6 tbsp water)

¾ cup flour or rice flour

⅔ cup sugar or cane sugar

½ cup cocoa powder, sifted

1 tsp baking powder

½ tsp baking soda

½ tsp salt




½ cup butter, room temperature

1 cup cream cheese, room temperature

3 cups icing sugar, sifted

3 tbsp frozen raspberries, thawed and drained

Preheat oven to 350°F.

Beat together beets, oil, buttermilk, sour cream, balsamic vinegar and eggs until well mixed.

Blend dry ingredients together in a separate bowl.

Add dry ingredients to wet and blend until well mixed, about 2-3 minutes.

Grease cupcake tin or line with baking cups.

Spoon batter into cupcake tin.

Bake for 15 – 20 minutes until skewer inserted comes out clean.

Ice when completely cooled.



Vegan Icing

1 cup frozen raspberries, thawed and drained

½ cup cashew pieces, soaked in 1 cup water for at least 30 minutes and drained

2 tbsp maple syrup

¼ cup coconut oil, melted


Combine raspberries, cashews and maple syrup in food processor until smooth.

Add the melted coconut oil and blend again.

Pour into a shallow bowl and chill for a minimum of 2 hours.

Pipe or spread on cupcakes.


You can also make a lovely cake with this recipe. Pour batter into a 9 inch round cake pan and bake for 30-35 minutes.