Raspberry-Beet Valentine’s Day Cupcakes are a delectable and beautiful natural red velvet. With a perfect, smooth Buttercream frosting, and pretty pink sprinkles, these will surely wow your sweetie! And these are gluten-free Valentine’s Day cupcakes, to boot.Chocolate, raspberries, beets, buttercream, hearts, love and red. . . . these are a few of my favorite things.
And guess what? They’re all blended together in these super cute, delicious Raspberry-Beet Valentine’s Day Cupcakes! How great is it that the deep, burgundy beets and the rich, red raspberries replace red food coloring? Those ingredients are the key to these natural red velvet cupcakes.
It’s fantastic, I know. And not only do they bring their gorgeous colors, but they add their wonderful flavors, too. The tart and sweet raspberry with the subtly sweet and earthy beets are the perfect balance to the chocolate. Yes, chocolate — you can’t really have a Valentine’s Day treat without chocolate!
I should also mention these are gluten-free Valentine’s Day cupcakes. And you’d never know it!
Do not be daunted by the somewhat long list of ingredients. You can easily break the recipe down and do some of it way ahead of time.
What to make ahead for the Raspberry-Beet Valentine’s Day Cupcakes:
- The Buttercream frosting. Here’s the recipe. This you can do up to four days in advance — just bring it to room temperature before you use it.
- And the beets for this recipe have to be roasted first. You can do this up to two days in advance. Remember when we did this? Here’s how.
Fortunately, I have two young boys who leave marbles all over the house — if that’s not the case for you, you can roll up bits of foil about the size of small marbles to do the same trick.
And if red isn’t your thing, there’s nobody who doesn’t love my Valentine’s Day Nutella Brownies Full of Heart.
Enjoy your natural red velvet, Raspberry-Beet Valentine’s Day Cupcakes — even if it’s not Valentine’s Day!
You can also check out more delicious recipes by following my Valentine’s Day Pinterest board.
Raspberry-Beet Valentine's Day Cupcakes are a delectable and beautiful natural red velvet. With a perfect, smooth Buttercream frosting, and pretty pink sprinkles, these will surely wow your sweetie!
- 2 1/4 cups (about 2 large) beets, roasted, peeled, roughly chopped beets
- 3/4 cup buttermilk
- 1 cup fresh raspberries
- 1/4 cup Greek style plain yogurt
- 1 tablespoon pur vanilla extract
- 1 1/2 teaspoons lemon juice
- 1 1/4 cup granulated sugar
- 3/4 teaspoon sea salt
- 1 large egg
- 1/2 cup grapeseed oil
- 1 3/4 cups all-purpose gluten-free flour
- 1/4 cup plus 1 tablespoon cacao powder
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup semisweet mini chocolate chips
- 2 cups Buttercream (click here for the recipe)
- sprinkles I like pink
Preheat the oven to 350 degrees F and line 2 (1 dozen) muffin pans with paper cups. (To make heart shapes, you can use a marble, or a crumbled piece of foil, to place between the outside of the paper cup and the inside of each circle. (See above images.) Set aside.
In a blender, purée the roasted beets with the buttermilk and fresh raspberries. Blend until it’s as smooth as possible, about 1 minute on high.
Pour the raspberry beet mixture into a large mixing bowl and stir in the yogurt, vanilla, lemon juice, sugar and salt.
Use a large fork to blend in the egg.
Then, stirring constantly, gradually add the oil and mix until blended.
Now sift in the flour, cocoa powder, baking soda and baking powder. (You can just place a large mesh strainer above the bowl to sift.) Mix just until it’s blended.
Fold in the mini chocolate chips.
Use an ice cream scoop (or large spoon), to fill each paper cup about 3/4 the way up.
Place the muffin pans on baking sheets and bake in the preheated 350 degree F oven until the cupcakes are set and slightly cracked on top, 20 to 25 minutes.
Let the cupcakes cool completely and then spread a thin layer of the Buttercream on top and sprinkle with colored sprinkles (if desired).