Name: Sassy Beet Cupcakes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 2 eggs; 1 cup granulated sugar; 1/2 cup canola oil; 1 teaspoon vanilla; 2 peeled and cooked beets, pureed (reserve some of the red water from cooking the beets); 1 1/2 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 cup butter (1 stick), softened; 3 cups powdered sugar; 1 teaspoon almond or vanilla extract; 1 tablespoon reserved beet juice; 1 tablespoon heavy cream or milk; 1/2 cup shredded coconut; Sprinkles

Ingredients

Scale

Cupcakes

2 eggs
1 cup granulated sugar
1/2 cup canola oil (affiliate)
1 teaspoon vanilla (affiliate)
2 peeled and cooked beets, pureed (reserve some of the red water from cooking the beets)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon (affiliate)

Frosting

1/2 cup butter (affiliate) (1 stick), softened
3 cups powdered sugar
1 teaspoon almond or vanilla (affiliate) extract
1 tablespoon reserved beet juice
1 tablespoon heavy cream or milk
1/2 cup shredded coconut
Sprinkles

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Instructions

Preheat oven to 350 degrees and place 12 cupcake liners into a muffin tin, then lightly spray the insides with cooking spray.
Beat together eggs, sugar, oil, vanilla, and beet puree until well combined and a little bit frothy.
Add flour, baking powder, baking soda, and cinnamon, and gently mixed until just combined.
Fill muffin tins 2/3 full then bake for 15-20 minutes until toothpick inserted in the center comes out clean.
To make frosting, beat together all frosting ingredients until light and fluffy.
Spread frosting over top of cooled cupcakes then sprinkle with colored sugar and shredded coconut.

Prep Time: 1 hour
Cook Time: 15 mins