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Need a delicious treat that is gluten and dairy free? These chocolate beet cupcakes are moist, full of vitamins and 100% kid approved.
When birthdays happen at school, my daughter needs a treat to take to school that’s safe for her allergies. I’ve become a master at stocking my freezer with goodies that I can have available for an immediate need.
Cupcakes are the perfect vessel to sneak in some vegetables because many of them add tons of moisture. This delicious cupcake idea came from my local farmers co-op!
Beets are not only considered to be “heart healthy”; but they are also a great source of fiber, vitamin C, and potassium. My daughter particularly loved helping me bake these cupcakes, seeing the beet’s bright color and how they naturally changed the water pigment when boiled. I love finding opportunities to educate her about fresh foods!
Bake and freeze these chocolate beet cupcakes for future treats, enjoy them right now for dessert or packed as a special surprise for lunch. They’re gluten, nut, and dairy free. Enjoy!
- 3 medium sized beets, peeled and diced
- 2 cups of All-Purpose Gluten Free flour
- 1 teaspoon of xantham gum (optional)
- ¼ teaspoon of ground cinnamon
- 2 teaspoons of baking soda
- ½ teaspoon of salt
- 1-1/4 cups of sugar
- ½ cup of Dutch cocoa powder
- 2 large beaten eggs
- 1 teaspoon of vanilla extract
- 2 Tablespoons of unsweetened applesauce
- ½ cup of warm water
- On your stove top, place beet dices into a pot and cover with water. Bring water to a boil, then let simmer until softened. This will take about 25-30 minutes.
- Drain pot and puree beets in your food processor or blender until they’re smooth.
- Preheat oven to 350 degrees. Spray muffin tins with cooking spray and set aside.
- In a large mixing bowl, prepare your dry ingredients by blending together the flour, xantham gum (optional), ground cinnamon, baking soda, salt, sugar, cocoa powder.
- Add beaten eggs, vanilla, applesauce, and pureed beets. Mix well.
- Slowly add the ½ cup of warm water and mix until well combined.
- Fill muffin tin cavities ¾ full and bake for 25-28 minutes.
- Remove from oven, let cool for 3-4 minutes in tin then transfer onto a cooling rack.
- Once cooled, you can freeze or enjoy immediately!
- Feel free to add icing, a glaze, or simply powdered sugar to the tops, if you desire.