Forktionary

Beet And Carrot Cake Cupcakes Recipe

These delicious Beet & Carrot Cake Cupcakes are a healthier take on a classic recipe! We've reduced the fat and sugar from the original while adding bursts of pineapple and raisin flavor. A huge hit with high schoolers and adults alike (even on a Mexico missions trip!), this recipe is easily adaptable to a full-size cake. For an extra healthy boost, try substituting half the flour with whole wheat pastry flour. Get ready for moist, flavorful cupcakes that are surprisingly good for you!

Prep Time 20 mins
Cook Time 50 mins
Calories 231.1 kcal
Protein 7g
Rating 0.0 (1 Reviews)
Beet And Carrot Cake Cupcakes 38

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beet And Carrot Cake Cupcakes

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beet And Carrot Cake Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Beet And Carrot Cake Cupcakes

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce, 1 1/2 cups granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup whole wheat pastry flour), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in 1 cup grated carrots, 1/2 cup grated beets, 1/2 cup chopped pineapple, 1/2 cup raisins, and 1/2 cup chopped walnuts (optional).
  6. Fill each cupcake liner about 2/3 full.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
  9. Frost with your favorite cream cheese frosting (a reduced-fat version is recommended!).

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

83g

Fat

6g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Cupcakes Desserts Vegetables Easy Cakes Dietary Carrots