Our Recipes

Beets Riced Veggies Red Velvet Cupcakes

PREP TIME 15-20 minutes TOTAL TIME 18-20 minutes SERVINGS 16 cupcakes
Our heart BEETS for this healthier for you recipe. These cupcakes are packed with Green Giant® Riced Veggies Beets and, of course, a little bit of love.


  • For Cupcakes:  
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 3 Tablespoons cocoa powder
  • 1/3 cup powdered sugar
  • 1 (10-ounce) package Green Giant® Riced Veggies Beets (cooked according to package directions, chilled, and pureed in a food processor)
  • 1/3 cup almond milk
  • 2 eggs
  • 1/3 cup Maple Grove Farms® 100% Pure Maple Syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons red food coloring (optional)
  • For Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

  • 1 Preheat oven to 350°F and line a muffin tin with paper liners.
  • 2 Combine all the dry ingredients in a large bowl.
  • 3 Combine all the wet ingredients in a medium bowl, then stir in the pureed beets.
  • 4 Whisk together all the dry and wet ingredients until well combined and lump free.
  • 5 Fill each muffin liner 3/4 full, bake 18-20 minutes. Let cool.
  • 6 Whip all frosting ingredients in a mixer until smooth and top on cooled cupcakes.

When checking if the muffins are done, insert a tooth pick into the center of the muffin, if it comes out slightly wet remove from the oven. The carry over cooking will finish the muffins. Being gluten free and made with beets, the inside of these cupcakes will be moister than a typical cupcake when baked.