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 oriented frosting. Sounds crazy? Nope! Only delicious!

Course Dessert

Cuisine American

Keyword easy cupcake recipes, easy dessert recipes

Prep Time 15

Cook Time 25

Total Time 40

Servings cupcakes

Calories 430kcal

Author Nicole Cook

Ingredients

For the Cupcakes:

1 ½ cups beets cooked and mashed and well-drained of liquid
3 large eggs
1 teaspoons rum extract
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 vanilla extract
5 ounces cream cheese room temperature
2 tablespoons beet mashed and pureed

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.

Nutrition