Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting, incredibly moist, full of amazing rum and chocolate flavor topped with a bright pink beet infused frosting.

Sounds crazy? Nope! Only delicious! Nobody will ever know!

Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting

It’s day 4 of #BrunchWeek and we are having a blast!

Huge thanks and props goes out to Terri of Love and Confections and Christie from A Kitchen Hoor’s Adventures for undertaking this huge task of putting this all together.

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These fantastic sponsors not only provided us with wonderful ingredients to create some of these fabulous recipes you are seeing this week, but they also have all contributed AMAZING prize packages for our readers to win.

Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting

Sounds crazy, doesn’t it?

Did I really add Beet’s to a cupcake?

I sure did and it they turned out amazing!

So moist, so chocolaty and so incredibly delicious.

I think I might have loved the frosting a little too much as well.

Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting

I love the color that the beets make the frosting.

You can’t get that pink unless you use a lot of food coloring.

No food coloring here. Only natural coloring.

And so incredibly easy.

Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting

Before you go, are you sure you wouldn’t just love to try one of these Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting?

This recipe isn’t like many others I’ve found. You don’t taste the beets, the chocolate is rich and perfect.

It’s a delicious cake with only a slight hint of rum, chocolaty goodness and so soft and moist.

Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting

More Great Brunch recipes

Recipe for Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting

Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting

Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting

Nicole Cook
Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting, incredibly moist, full of amazing rum and chocolate flavor topped with a bright pink beet oriented frosting. Sounds crazy? Nope! Only delicious!
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

For the Cupcakes:

  • 1 ½ cups mashed cooked beets well-drained of liquid
  • 3 large Eggland’s Best eggs
  • 1 teaspoons LorAnn’s Rum flavor Bakery Emulsion (you can substitute extract instead)
  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • 1 ¾ cups all purpose flour
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons baking soda
  • ¼ teaspoons salt
  • 8 tablespoons unsweetened cocoa powder

For the Frosting:

  • ¾ cup powdered sugar
  • 2 teaspoons LorAnn’s Vanilla flavor Bakery Emulsion
  • 5 ounces cream cheese room temperature
  • 2 tablespoons mashed beet puree

Instructions
 

For the Cupcakes

  • Preheat oven to 350 degrees F. Line muffin tin with cupcake liners.
  • In a large bowl, combine mashed beets, eggs, rum baker emulsion (or extract), vegetable oil and sugar. On low speed, mix until combined.
  • In another bowl, combine the flour, cinnamon, baking soda, salt and unsweetened cocoa powder. Once blended, add to the first bowl. Beat together well. 
  • Pour batter into liners about 2/3 full. 
  • Bake for 25-30 minutes at 350 degrees F. Allow to cool before adding frosting.

For the Frosting:

  • Combine the powdered sugar, vanilla bakery emulsion (or extract), cream cheese and mashed beet puree. Beat until mixture is smooth.
  • Frost cupcakes when they have completely cooled.
Keyword easy cupcake recipes, easy dessert recipes
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One Comment

  1. Look at the color of that frosting. I love adding beets to my chocolate cakes but have never thought to add them to my frosting.

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