Beetroot and California Walnut Cupcakes with Cream Cheese Frosting

Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 477kcal


For the cupcakes:

  • 170 g vacuum-packed cooked beetroot
  • 2 eggs
  • 140 ml walnut oil
  • 1 tsp vanilla essence
  • 170 g plain flour
  • tsp baking powder
  • 3 tbsp cocoa powder
  • Pinch of salt
  • 70 g soft brown sugar
  • 100 g golden caster sugar
  • 3 tbsp chopped California walnuts

For the caramelised California walnuts:

  • 60 g white caster
  • 1 ½ tbsp liquid glucose
  • 12 California walnut halves

For the frosting:

  • 125 g butter
  • 125 g cream cheese
  • Splash of milk
  • 250 g icing sugar


  • Preheat the oven to 180°C.
  • Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.
  • Sift together the flour, baking powder, cocoa powder, salt, soft brown sugar and golden caster sugar into a large bowl.
  • Whisk the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the chopped California walnuts into the batter.
  • Line a 12-hole muffin tray with cupcake cases and divide the cake batter between the cases. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.
  • Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.
  • Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.
  • To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.
  • Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each. Top each cupcake with a caramel-coated walnut to serve.


Serving: 1Cupcake | Calories: 477kcal | Carbohydrates: 57.1g | Protein: 4.4g | Fat: 27.3g | Saturated Fat: 9g | Fibre: 1.4g | Sugar: 44.2g


Salt: 0.33g.
Back to Recipe Search