Beetroot and walnut cupcakes with cream cheese frosting

These tasty treats are nutty, moist and oh so creamy! Try after dinner when you fancy a little something sweet, or pop one in your lunchbox to improve your day no end.

Gluten-free beetroot cupcakes

Beetroot and walnut cupcakes with cream cheese frosting

Serves: 12 | Preparation time: 25 mins


For the cupcakes:

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

For the caramelised California walnuts:

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

For the frosting:

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


  1. Preheat the oven to 180°
  2. Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.
  3. Sift together the flour, baking powder, cocoa powder, salt, brown sugar and golden caster sugar into a large bowl.
  4. Mix the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the California walnuts into the batter.
  5. Line a 12-hole muffin tray with cupcake cases and divide the cake batter equally. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.
  6. 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.
  7. 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.
  8. 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.
  9. Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each cupcake. Top with a caramel-coated California walnut to serve.