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Valentine’s Day Mini Beet Root Red Velvet Cupcakes

  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45
  • Yield: 48 1x



For the cupcakes

  • 3/4 cup (160g) freshly puréed beet roots, cooked and peeled
  • 1/3 cup (80ml) vegetable oil
  • 1 1/4 cups (250g) sugar
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cup (200g) all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tbsp. cocoa powder
  • 1/4 tsp. salt
  • 3/4 cup (180ml) milk

For the frosting

  • 1/3 cup (80g) butter
  • 7 oz. (200g) cream cheese
  • 1/2 tsp. vanilla extract
  • 1/21 cup (65-130g) confectioner’s sugar


  1. Preheat the oven to 350˚F (175°C). Line mini cupcake tins with paper liners. In a large mixing bowl combine beet root purée, oil, sugar and vanilla extract.
  2. In a separate bowl sift together flour, baking powder, cocoa powder and salt. Add to the batter alternating with the milk until incorporated completely. Do not overmix. Fill into the paper liners (3/4 full) and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  3. For the frosting beat the butter on high speed until pale and fluffy. Add the cream cheese and vanilla extract and mix well. Add the confectioner’s sugar in small portions until it reaches the desired consistency. Fill into a piping bag with a star tip and decorate the cupcakes. Note: the red color of the beet root may discolor the frosting if it is on for too long – it is best to decorate shortly before serving.


  • Enjoy baking!