Cocoa Beet Cupcakes with Vanilla Bean Mascarpone Frosting

cocoa beet cupcakes with vanilla bean mascarpone frosting

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5 from 1 review

Cocoa Beet Cupcakes with Vanilla Bean Mascarpone Frosting: moist, intensely chocolaty, utterly decadent. You would never believe that cooked beets are hiding in the batter, and they give the most natural, reddish hue.


  • 2 cups (250 g) cake flour (00)
  • ½ cup (45 g) unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • pinch salt
  • 3 eggs
  • ¾ cup (132 ml) sunflower oil
  • 1¼ cups (200 g) natural cane sugar
  • 1½ cups fresh beets (about 3 small/medium), cooked and pureed
  • 1 teaspoon vanilla


  • 1 stick butter, room temperature
  • 3/4 cup icing sugar
  • 1 vanilla bean, scraped
  • pinch of salt
  • 1 cup mascarpone, room temperature


  1. Preheat oven to 375º F. Line muffin pan with cupcake liners.
  2. In a large bowl sift flour, cocoa, baking powder, and salt. Add cane sugar.
  3. In another bowl, or in a stand mixer beat the oil, eggs, sugar and vanilla. Mix well.
  4. Add beet mixture and mix well.
  5. Add dry ingredients to wet mixture and mix just to combine.
  6. Fill cupcake liners until almost full.
  7. Bake in the pre heated oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 5 minutes, then remove from pan to wire rack to cool.


  1. In a stand mixer beat the butter with the icing sugar, vanilla and a pinch of salt until smooth.
  2. Add the mascarpone and beat at high speed just until smooth; do not overbeat.
  3. Fill a piping bag that has the star tip with the mascarpone cream and pipe the cupcakes starting from the outer edge.
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