Ingredients
Scale
- 1 cup finely grated beets
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix the grated beets, granulated sugar, brown sugar, and vegetable oil.
- Add the eggs and vanilla extract, mixing until well incorporated.
- In another bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cupcakes can be topped with chocolate frosting or enjoyed plain.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg