one green planet
one green planet

If you're looking for a new kind of cupcake, then you need to try these! In this recipe, roasted beets give these cupcakes their lovely pink color while lending a sweet, yet subtle earthy flavor that complements the sweetness of the applesauce. A bright, sweet, and citrus-y lemon frosting is the perfect finishing touch, especially when garnished with lemon zest.

Apple Cardamom Cupcakes With a Sweet Lemon Frosting [Vegan]

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For the Cupcakes:

  • 1 beet (about 1 pound)
  • 1/2 cup almond milk
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon cardamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Frosting:

  • 3/4 cup vegan cream cheese
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest


To Make the Cupcakes:

  1. Preheat oven at 375ºF.
  2. Peel and dice the beet. Bake for 30 minutes, or until very tender.
  3. Meanwhile, mix remaining cupcake ingredients in a bowl. Once the beet is tender, purée it in your food processor, then add it to your cupcake mixture.
  4. Fill cupcake pan 3/4 way full with mix. Bake at 375ºF for 20-25 minutes, or until a knife can slide in and out of the cupcake without any residue.

To Make the Frosting:

  1. While you are waiting for the cupcakes to cool, make the lemon frosting by whipping the vegan cream cheese, maple syrup and lemon juice together.
  2. Once cupcakes are completely cool, top them with the frosting and sprinkle them with chopped lemon zest for decoration and a little extra zing.


If you don't have cardamon, you could use cinnamon.


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