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Vanilla Beet Cupcakes with Lemon Cream Cheese Frosting

Prep Time: 15 min // Cook Time: 20 min Servings: 12

What to do

  1. Preheat oven to 350°F and line a 12-hole muffin tray with muffin liners.
  2. In a blender, combine half & half with chopped beets and blend until completely smooth. Set aside until ready to use.
  3. Add butter to a stand mixer fitted with the paddle attachment and blend until creamed. Beat in sugar and continue mixing for about 1 minute, when the butter/sugar looks fluffy.
  4. Add the vanilla extract and eggs one at a time, and beat just until incorporated. Remove the mixing bowl from stand mixer.
  5. In a separate mixing bowl, stir together the all purpose flour, baking soda, baking powder, and salt until very well combined.
  6. Pour 1/3 of the flour mixture into the mixing bowl with the butter/sugar and use a rubber spatula to fold into the batter. Pour 1/3 of the half & half / beet mixture into the mixing bowl, and fold into the batter with a rubber spatula. Repeat this process for the remainder of the flour and half & half, being careful not to over mix.
  7. Pour the batter in muffin liners, filling them 2/3 of the way full.
  8. Place the muffin tray on the center rack of the preheated oven and bake for 15-20 minutes or until cupcakes test clean when poked with a toothpick.
  9. Allow cupcakes to cool for at least 30 minutes before frosting them.


  1. Beat together cream cheese, butter, lemon juice, lemon zest, and vanilla in a mixing bowl with a hand mixer until fluffy.

What you’ll Need

Vanilla Beet Cupcakes:

1 cup half & half or whole milk

1/3 cup Love Beets Organic Cooked Beets, chopped

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 1/2 teaspoons pure vanilla extract

2 large eggs

1 3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

Beet Lemon Cream Cheese Frosting:

1 (8 ounce) package cream cheese

4 tablespoons butter, softened

2 tablespoons Love Beets organic beet juice

1 to 3 drops pink food coloring, optional

1 tablespoon lemon zest

5 cups powdered sugar