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Raspberry-Beet Valentine's Day Cupcake Recipe {Gluten-Free}

Raspberry-Beet Valentine’s Day Cupcakes {Gluten-Free}

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!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24
Calories 264 kcal
Author Valentina K. Wein

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Pour the raspberry beet mixture into a large mixing bowl and stir in the yogurt, vanilla, lemon juice, sugar and salt.
  4. Use a large fork to blend in the egg.
  5. Then, stirring constantly, gradually add the oil and mix until blended.
  6. 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.
  7. Fold in the mini chocolate chips.
  8. Use an ice cream scoop (or large spoon), to fill each paper cup about 3/4 the way up.
  9. 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.
  10. Let the cupcakes cool completely and then spread a thin layer of the Buttercream on top and sprinkle with colored sprinkles (if desired).

Recipe Notes

Please note that the prep time does not include roasting the beets or making the buttercream. (Combined, these two steps take about 1 hour, 5 minutes.)