Beet-iful Cupcakes

Gluten Free Gigi Beet Cupcakes

These are really good cupcakes. And for an indulgent-tasting dessert, they’re pretty nutritious, too!

Every time I make these, I am shocked at how fast they disappear. No one seems to mind the vibrant color comes from beets. You won’t, either. Make a batch today. You deserve it. ;)

beet cupcakes_2_

Beet-iful Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Free from gluten, dairy/casein, soy, peanuts, tree nuts, corn. Egg-free option.
  • 1½ cup Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free), recipe link in notes after recipe.
  • ½ Tablespoon baking powder (use my recipe for homemade baking powder for corn-free, link in notes after recipe, below)
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 4 Tablespoons fat, cold (use dairy-free butter substitute, coconut oil, or real butter if not dairy-free)
  • ¼ cup plus 2 Tablespoon honey (substitute another liquid sugar like agave nectar or pure maple syrup if you prefer)
  • Egg replacer (prepared) to equal 2 eggs (If you prefer, use 2 real eggs)
  • 1 medium roasted beet, peeled and cut into cubes (for how to cook beets, see link in notes after recipe, below)
  • ¼ cup milk (use any plant- or dairy-based milk; I use unsweetened coconut milk.)
  • 1 teaspoon pure vanilla extract
  1. Line a 12-section cupcake pan with paper liners.
  2. Preheat oven to 350 degrees.
  3. In the bowl of your food processor, combine beets and milk; process until the mixture is smooth; set aside.
  4. In a mixing bowl, combine flour, baking powder, salt and baking soda; whisk to blend.
  5. Cut in the fat with fork or pastry blender until a fine crumb mixture is achieved.
  6. In a separate bowl, combine the honey, prepared egg replacer (or real eggs), beet puree and vanilla; stir to combine, then add it to the dry ingredients.
  7. Stir just until no dry ingredients remain visible.
  8. Divide mixture evenly between 12 sections of cupcake pan.
  9. Bake 15-20 minutes, or until tops appear dry and spring back lightly when touched or a toothpick inserted in center comes out clean.
  10. Cool completely before frosting.

Thought you’d like to know…

  • You can watch me make Beet-iful Cupcakes in the YouTube video linked below.
  • I bake my cupcakes for 17 minutes. Keep an eye on them so they don’t over-brown.

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  • Lorie

    GiGi, baking powder contains cornstarch. Maybe just include a link telling folks how to make their own corn-free baking powder which is 1 part baking soda, 2 parts cream of tartar, 2 parts starch like arrowroot or tapioca. Make as much as you want and store it to use as you normally would the store bought baking powder.

    • glutenfreegigi

      Afraid I’m one step ahead of you, Lorie… already have a recipe on the site…

      And yes, I realize SOME baking powder contains cornstarch; however NOT all.

      I’ve written an article on this before. Have a look around the site, enjoy! ;)


  • glutenfreegigi

    Tina, no link. Because I create dairy-free recipe, I really don’t post dairy ones.

    BUT, it’s easy! Just combine 8 ounces cream cheese (regular or dairy-free) with a couple Tablespoons butter, dairy-free butter substitute or coconut oil, a teaspoon vanilla extract a pinch of salt and confectioners’ sugar to get the desired consistency you want (anywhere from 2 to 4 cups). That’s it! ;)


  • Jenni

    I prepare batches of veg. purees in advance and freeze them. So if I’m pulling beet puree out of my freezer, how much would I use in terms of cups? Since I do large batches I’m not sure how much one med. beet makes! Thanks!

    • glutenfreegigi

      Jenni, maybe 1/2 cup, but they should be well-drained. I find with freezing veggies as you do, they need to be drained first.