Marilyns Treats

Beet Lemon Cupcakes

by 31 Comments

Beet Lemon Cupcakes

Looking for a healthier option for this holiday? Want to give the family less white sugar and more organic choices? Having a struggle with the colored food dye and worried about the effects it has on your loved ones? These Beet Lemon Cupcakes could just be the answer you are looking for! With nature’s answer to sweet and color the manmade processed choices are replaced with the healthier equivalent. And they taste so good no one will be able to tell the difference!

Looking for more hand held sweets? How about these! Huckleberry Muffins, Beet Lemon Cupcakes, Peanut Butter and Cocoa Whoopies Pies, and Cheesecake Chocolate Chip Cookie Bars.

Beet Lemon Cupcakes with cream cheese frosting are natural and healthy
Print Recipe
5 from 17 votes

Beet Lemon Cupcakes

With nature's answer to sweet and color the manmade processed choices are replaced with the healthier equivalent. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: beets, lemon
Method: Bake
Skill Level: Basic
Servings: 24
Calories: 357kcal
Author: Marilyn

Ingredients

For the cupcakes:

  • 12.5 oz. all-purpose flour
  • 2 1/4 tsp. baking powder
  • 1 1/4 tsp. cinnamon
  • 1/2 tsp. ground black pepper
  • 1 tbl. ground cardamom
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/2 tsp. table salt
  • 1 pound 3-4 beets, greens trimmed
  • 1 1/2 c. granulated sugar
  • 1/2 c. packed light brown sugar
  • 4 large eggs
  • 1 1/2 c. vegetable oil
  • zest and juice of 1 lemon

For the frosting:

  • 8 oz. cream cheese soft but still cool
  • 2 oz. butter soft but still cool
  • 1 tbl. lemon juice
  • 1 tsp. finely grated lemon zest
  • 4 oz. confectioners sugar

Instructions

To make the cupcakes:

  • Preheat oven to 350°F with a rack in the middle position. Line muffin/cupcake pan with paper liners (recipe makes 2 dozen).
  • Cook the beets in simmering water until a knife inserted comes out cleanly and the skins rub off easily. Remove the skins, and grate the beets on a box grater (I covered my work surface with plastic wrap; this is messy and beets stain). Add the lemon juice and zest to the beets and set aside.
  • Combine flour, baking powder, salt, and spices in a bowl and whisk together.
  • In another bowl (or the workbowl of a food processor) whisk the eggs and sugars together until the oil is frothy and the sugars are well-combined. Continue whisking quickly while slowly pouring in the vegetable oil (you’re making an emulsion, and the result should be thick and creamy looking; this is easier in the food processor although it is quite doable by hand.) Fold in the beets and dry ingredients until completely combined (no streaks of flour should remain).
  • Portion equally in your 24 cupcake liners (about 3/4 full), then bake for 20-25 minutes, rotating the pan(s) halfway through, until a toothpick inserted comes out clean. Allow to cook before frosting.

To make the frosting:

  • Beat the butter and cream cheese together. Add the lemon juice, zest, and the confectioners sugar and beat until combined. Spread or pipe onto the cooled cupcakes and serve.

Notes

Optional:Cream Cheese Frosing directions given for simplification. You may choose any topping you wish, or no icing at all! I suggest fresh fruit.
 
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 38g | Protein: 4g | Fat: 21g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 583mg | Potassium: 0mg | Fiber: 2g | Sugar: 17g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  1. This is my kind of recipe Marilyn and I’ve not used beets in cupcakes before. I might even go the extra step and substitute apple sauce for the sugar… super healthy then 🙂
    Thank you for sharing at Create, Bake, Grow & Gather this week. I’m delighted to be featuring your beet lemon cupcakes recipe at tonight’s party and pinning too.
    Hugs,
    Kerryanne

    Reply

  2. Hi Marilyn,
    I love the combination for your delicious Beet and Lemon Cupcakes, I just love using beets in sweet treats! Hope you are having a great week and staying warm. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen

    Reply

  5. I never thought of beets in a cupcake and I’m always looking to eliminate chemicals in our food. Thank you for sharing at Party In Your PJs!

    Reply

    • Thank you Roseann. The beets make them sweet as well as a beautiful color. And I love they are natural and healthy. Thanks for the party. Have a great week!

      Reply

  7. You had me at cupcakes but this sounds really good and maybe even good for you. 🙂
    Shared. 🙂
    Dropped by from #BloggersPitStop today but always glad to be here. 🙂
    Hope the week ahead treats you well. 🙂

    Reply

    • I have always loved the combo of citrus with cream cheese. When I saw these beet cupcakes I was thrilled. No artificial food dyes and healthy even! Thank you for the pin. Enjoy your week.

      Reply

  13. Hi, this is Kristina from the Snickerdoodle party. What a great idea! I’m always looking for healthier ways to enjoy treats to share with my audience. Thanks for sharing this recipe.

    Reply

    • Thx Catherine! I just am trying to finally eat better and am so excited the food can syill look great and taste as good! Thank you for taking the time to comment.

      Reply

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