Chocolate beetroot cupcakes

Chocolate beetroot cupcakes

Something for Everyone
Ben Dearnley

These cupcakes are not too sweet – just perfect in my book – although the icing adds some extra sweetness. If you’re having them without icing, feel free to add a dash of extra maple syrup, although I don’t think they need it.

If you don’t have wholemeal flour on hand, regular self-raising flour is also fine.


Quantity Ingredient
2 eggs
170ml maple syrup
125ml olive oil
or 125ml coconut oil, (see tip)
225g beetroot, grated
2 tablespoons milk
225g wholemeal self-raising flour
1/2 teaspoon baking powder
30g cocoa powder

Chocolate cream cheese icing

Quantity Ingredient
60g butter, softened
125g cream cheese, softened
90g icing sugar, sifted
40g cocoa powder
or 40g raw cacao powder
1 tablespoon milk


  1. Preheat the oven to 170ºC. Line a muffin tin with 15 paper or silicone cases.
  2. In a large bowl, whisk together the eggs, maple syrup and oil. Stir in the beetroot and milk. Sift in the flour, baking powder and cocoa and stir until combined.
  3. Divide the batter among the paper cases and bake in the oven for 20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Leave in the tin for 5 minutes, before transferring to a wire rack to cool completely.
  4. To make the chocolate cream cheese icing, use an electric mixer to beat the butter and cream cheese until well combined and smooth. Add the icing sugar, cocoa and milk and beat until light and fluffy. Spread over the top of the cooled cupcakes and serve. The cupcakes can be stored in an airtight container.

Baby’s serve

  • Because these cupcakes contain some added sugar, I recommend waiting until your baby is over 12 months before offering them to her. If you do wish to give her a small taste, skip the icing and offer them to her as a muffin, broken into pieces she can easily hold.

Toddler’s serve

  • As with baby’s serve, you may wish to skip the icing to avoid the extra sugar. Simply serve as is, cut up as needed.


  • When selecting coconut oil, choose a virgin coconut oil. Coconut oil will turn from a liquid to a solid at 24°C, so if your oil has solidified, gently melt it before using it.
Something for Everyone
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