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Delicious Beetroot Red Velvet Cupcakes

Serves 12 | Preparation time 15 min | Cooking time 25 min

beetroot red velvet cupcakes

Surprise your kids with our Beetroot Red Velvet Cupcakes! They are both delicious and good for them, plus no one in the family will be able to say no.

These delicious chocolatey cupcakes have the added bonus of being packed with the goodness of Beetroot. Responsible for giving the cupcakes the rich red colour synonymous with red velvet, the addition of beetroot also adds numerous health benefits. Beetroot is a great source of fibre to keep things moving in little (and big) people’s digestive systems and as many of us (adults and children) are struggling to meet our recommended intake, this is a big plus! Beets also contain other important nutrients such as manganese, iron and potassium, as well as vitamin C. When it comes to immune benefits, aside from vitamin C, beets also support kids’ immune systems through their rich antioxidant content. All in all these cupcakes are so much more than a treat, they pack some serious nutritional benefits so you won’t feel bad for treating them to these!

Suitable from 12 months, although a mini muffin size would be recommended.

If you try our Beetroot Red Velvet Cupcakes make sure to take a photo and tag us on Instagram!

For more snacks head to our Snack & Sweets category!


3 eggs, lightly beaten

12 x 25g cubes (300g) Nourishing Bubs Beetroot blocks, defrosted

1/4 cup cacao

1 cup almond meal*

1 cup wholemeal flour

1 ½ tsp baking powder

1/4 cup maple syrup (or honey)

¼ cup coconut oil

½ tsp baking soda

2 tsp apple cider vinegar (or white vinegar)

Pinch of salt

1 tsp vanilla extract


500g ricotta (or ½ mascarpone, ½ ricotta)

2 tbsp maple syrup

1-2 tsp cinnamon


  1. Preheat oven to 180°C and line cupcake tray with liners.
  2. Combine dry ingredients in a medium bowl.
  3. Place maple syrup and coconut oil in a small saucepan over low heat and mix to combine. Stir in beetroot puree.
  4. Pour beetroot mix into dry ingredients.
  5. Add eggs, vanilla and vinegar.
  6. Mix to combine.
  7. Pour into liners, ¾ of the way up as they will rise.
  8. Bake for 25 minutes or until a skewer comes out clean and they bounce back up when you press down the top. Allow to cool.
  9. Combine all icing ingredients and beat with a hand beater until smooth. Adjust to taste with extra cinnamon and/or maple syrup. Spread evenly over cupcakes.

*For school box friendly, swap out the almond meal for an extra cup of wholemeal flour