Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting
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!
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.
I’d also love it if you’d go check out all of our great sponsors. Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best.
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.
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.
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.
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.
More Great Brunch recipes
- French Toast Muffin Bites
- Creamy Baked Cheesy Asparagus
- Cheesy Artichoke Bruschetta
- Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting
- Roasted Red Pepper Asparagus Mini Tarts
Recipe for Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting
Chocolate Rum Beet Cupcakes with Beet Cream Cheese Frosting
Ingredients
For the Cupcakes:
- 1 ½ cups mashed cooked beets well-drained of liquid
- 3 large Eggland’s Best eggs
- 1 teaspoon LorAnn’s Rum flavor Bakery Emulsion (you can substitute extract instead)
- 1 cup vegetable oil
- 1 ½ cups Dixie Crystals sugar
- 1 ¾ cups all purpose flour
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoons baking soda
- ¼ teaspoon 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.
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.