Beet-iful Gluten-Free Cupcakes
Before you go away because these are made with beets and you don’t love beets, wait. These are really good cupcakes. And for an indulgent-tasting dessert, they’re pretty nutritious, too! The beets add vibrant pink color and moisture, not to mention all those nutrients.
Every time I make these, I am shocked at how fast they disappear.
Top them with you favorite frosting – my family loves them with cream cheese frosting, but I opt for my Fluffy Dairy-Free Lemon Frosting. Either way, these are delish!
Beet-iful Gluten-Free Cupcakes
- 1½ cup Gigi's Everyday Gluten-Free Flour Blend (Gum-Free) (or similar gum-free gluten-free flour blend)
- ½ Tablespoon baking powder (use homemade baking powder for corn-free)
- 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, but note you will get some color changes with the yellow of the yolks)
- 1 medium roasted beet, peeled and cut into cubes (See how to cook beets.)
- ¼ cup milk (use any plant- or dairy-based milk you like to bake with; I use unsweetened coconut milk.)
- 1 teaspoon pure vanilla extract
- Line a 12-section cupcake pan with paper liners.
- Preheat oven to 350F.
- In the bowl of your food processor, combine beets and milk; process until the mixture is smooth; set aside.
- In a mixing bowl, combine flour, baking powder, salt and baking soda; whisk to blend.
- Cut in the fat with fork or pastry blender until a fine crumb mixture is achieved.
- 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.
- Stir just until no dry ingredients remain visible.
- Divide mixture evenly between 12 sections of cupcake pan.
- Bake 15-20 minutes, or until tops appear dry and spring back lightly when touched or a toothpick inserted in center comes out clean.
- Cool completely before frosting.
Thought you’d like to know…
- You can watch me make Beet-iful Cupcakes in the YouTube video linked below.
- SOME baking powder includes cornstarch (NOT all baking powder contains cornstarch; for more on this and recommended brands, see THIS ARTICLE). If you cannot locate cornstarch-free baking powder, use my simple recipe for homemade baking powder, which is corn-free.
- I bake my cupcakes for 17 minutes. Keep an eye on them so they don’t over-brown.
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