Beet Red Velvet Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
Simply substitute beet juice for the red food coloring for a natural way to dye your red velvet cake or cupcakes.
  • 1 cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • ½ cup beet juice, to color
  • 1 cup buttermilk
  • 2½ cups flour
  • 2 Tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1½ tsp vinegar
Cream Cheese Frosting
  • 1 8-ounce pack low-fat cream cheese
  • ½ cup butter
  • 2 tsp vanilla
  • 4 cups powdered sugar
  1. Beat the sugar and the butter.
  2. Add the eggs.
  3. Alternately mix in the remaining dry and wet ingredients.
  4. Stir in the beet juice until you reach your desired color.
  5. Color may fade or change while baking.
  6. Bake the cupcakes at 350 degrees for 10-12 minutes until a toothpick comes out clean.
Cream Cheese Frosting
  1. Beat the butter and the cream cheese on high.
  2. Mix in the vanilla and then mix in the powdered sugar gradually.
  3. Beat on high until a smooth, creamy frosting forms.
  4. Ice the cupcakes as desired and refrigerate any leftover frosting and frosted cupcakes.
Recipe by Itsy Bitsy Foodies at