Red Velvet Cupcakes With Spiralized Beets

gluten freevegetarian
Red Velvet Cupcakes With Spiralized Beets

Red Velvet Cupcakes With Spiralized Beets

Sunday Funday with some grain-free and sugar-free cupcakes from Liz of Sprouted Routes!

Liz is a food editor, blogger, cookbook author (Glow Pops!) and all around health all-star, and I’m pumped for you to meet her.

Liz and I have the same publisher AND editor and met through some cookbook events throughout the years. She’s one of the realest, tells-you-how-it-is kinda gals out there, and she has a great perspective on health: she’s curious!

She does a lot in the wellness space, and it’s no wonder she’s come up with some seriously healthy cupcakes for you all to enjoy, topped with some spiralized beets.

Red Velvet Cupcakes With Spiralized Beets

From Liz:

My name’s Liz, and I do about 8 million things, with one common thread: healthy food.

By day, I’m the food editor at mindbodygreen, an awesome wellness website with tons of info on how to eat to get rid of anxiety and inflammation, the best yoga poses for desk-workers, how to actually start meditating and more.  By night, I’m writing cookbooks (my first one, a healthy popsicle book, came out over the summer, and I’m hard at work on my next manuscript now!) and working on my blog baby, Sprouted Routes (or sharing all of my weird health habits and strange things I’m experimenting with on Instagram).

Sprouted Routes is a healthy recipe haven (want a gut-healing soup? I got it!  Need some turmeric-spiked muffins? Got those too!), but, because I’m actually quite an unhealthy eater deep in the buried parts of my soul, it often ends up showcasing my desire to take the desserts I so crave and make them healthy.

Red Velvet Cupcakes With Spiralized Beets

Sprouted Routes is where I create cookie dough I can feel good about eating by the spoonful, or grain-free, sugar-free Snickers Pie (yeah…this is the kind of food I crave).  So come hang out! We can gossip about how ridiculously adorable and absurdly healthy Ali’s baby is 🙂

These cupcakes have a secret ingredient, and it’s super good for your body: beets.  During World War 2, when bakers had to ration certain ingredients, they’d often use beets to add a rich color to their cakes and voila—red velvet was born.  Since then, the sweet treat has strayed far from its roots, with most bakers simply squeezing in a few drops of red food dye to their chocolate batter.

But why do that when you can employ the earthy sweetness of beets—and benefit from the mega-dose of fiber and anti-inflammatory elements they add?  They also help keep the cupcake super moist.  If you’re a beet-hater, don’t fear—just chop the beets super fine after spiralizing, and you’ll never know they’re there!

Red Velvet Cupcakes With Spiralized Beets

Connect with Liz:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!



Red Velvet Cupcakes With Spiralized Beets

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • Cupcake Ingredients:
  • 2 small beets ends and especially dirty bits removed, spiralized on Blade D
  • 2 cups almond flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup cooled melted coconut oil or avocado oil
  • ¼ cup maple syrup
  • 3 room temperature eggs
  • 2 teaspoons vanilla extract
  • Frosting Ingredients:
  • 1 cup raw cashews soaked for 4-5 hours, then drained well
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice


  • Preheat oven to 350 degrees.
  • Pull out any especially pretty spiralized beets and save for garnish at end. Give the rest of them a quick chop so none are long and stringy.
  • In a bowl, mix together almond flour, cocoa powder, sea salt, and baking soda until homogenous. Add oil, maple syrup, eggs, and vanilla, and mix well to combine. Stir in beets and mix until evenly distributed.
  • Pour into lined, full sized cupcake tin, filling each one a bit over ¾ of the way. Bake for 20 - 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  • To make frosting, blend together all ingredients until very creamy—you want to let the blender or food processor go longer than you’d think, scraping down the sides, to let the nuts release their oils and get a truly creamy result. Spread frosting on cupcakes and garnish with a beet spiral. Store in the refrigerator until ready to eat.

Red Velvet Cupcakes With Spiralized Beets

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Kata says:
If you don't add the garnish, can you store them at room temperature for a few days instead of the fridge?
Meaghan says:
We recommend keeping them refrigerated to maintain freshness.
Brianna Rizzo says:
Hi! I'm allergic to nuts. What can I use in place of the cashews and almond flour?
Susan says:
I would like to know about substitutions for nuts as well.
Meaghan says:
You can use all-purpose flour, just note: almond flour can usually require more egg or binding agents, so you may have to play around with ratios to get these to come out correctly. Just experiment! As for the cashews - you can make your own frosting without the cashews - cashew frosting just helps to cut down on the amount of dairy used & keeps things a bit healthier. A traditional frosting recipe just requires powdered sugar, milk, butter, and vanilla.
Amber says:
I'm allergic to milk. Before I found a cashew cream cheese frosting I searched everywhere for a recipe without cheese and finally found one that was essentially maringue but cooked on the stovetop before spreading it on. This could also be an option
Meaghan says:
Thank you for sharing!
Patricia says:
would like a substitute for eggs, thanks :-)
Meaghan says:
You can use mashed banana, flax eggs or even applesauce as a replacement for eggs when baking!
Jessica says:
How much banana would you use in replacement for the eggs? Thank you! Can't wait to try these!
Meaghan says:
Generally, 1/4 cup of mashed banana can be used in place of one egg. This will, of course, give the dessert a mild banana flavor depending on how many bananas you need to use.
Tamra Young says:
I made these yesterday, out of curiosity. They were delicious and very moist. I spiralized the beets, then placed them in a food processor, for mincing. The beets provided a lot of moisture and richness. The only thing I would do differently, next time, is make a low-fat reduced sugar cream cheese frosting. The cashew cream was good, but not as flavorful as I would like, but I understand the reasons for using the cashew cream. I would definitely make these lovelies again.
Meaghan says:
That's great to hear, Tamra! Use whatever frosting you'd like - we're sure they'll be delicious!
Yay for sneaky veggies! And I thought that zucchini and carrots were the only "dessert-acceptable" veggies to include! Anyways, these cupcakes look so decadent and delicious! Thank you for the comment about the flax eggs as well--this is so helpful!
Meaghan says:
Isn't this fabulous?! We LOVE sneaking veggies into foods in new and interesting ways. We're so glad you like these!
Kim says:
I tried this recipe and unfortunately it was not super tasty. Just wanted to let you know the recipe may need to be played around with a bit, as these were pretty bland. They also may have been better with finely chopped beet spirals vs. just chopped into smaller pieces (which I see someone minced them above in the food processor, that would definitely be worth trying!). Also, just a note that these are not sugar free as stated- maple syrup is still sugar. It may be more clear to state "refined-sugar free". Thanks!
Meaghan says:
Thank you so much for the feedback, Kim!! We appreciate you giving the recipe a shot.
Barbara says:
Has anyone tried subbing swerve for the syrup? Keto here ?
Carly Glazer says:
We haven't tried it, but give it a try and let us know how it turns out!
Maija says:
They look and sound wonderful! I have a big bowlful of beet noodles. Can you tell me how I can measure a similar amount to use?
Marilyn says:
WOuld you please check the format of what happens when your recipes are printed...the image is spread way out across the page, and thus pushes the recipe itself on to a second page. Is there a possibility that you can make the image smaller so it doesn't take up so much paper? Thanks for your consideration.
Meaghan says:
Thank you so much for the feedback!! We appreciate it!

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potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.