Connoisseurus Veg · by Alissa Saenz★ 5.0 (2)
Vegan Pink Velvet Cupcakes
NUTRITION · PER SERVING100M COOK
CAL 19%·PRO 8%
CARBS 36G38% OF CAL
4G FIBER12G OTHER20G TOTAL SUGAR
FAT 25G61% OF CAL
13G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist and fluffy vegan cupcakes with a vibrant pink color from beets, topped with creamy frosting. A festive treat that's surprisingly easy to make and naturally colored.
dessertamericanbaked good⚙️ food processor🥣 mixer🥧 baking dish🥄 saucepan🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 small beet (2 1/2 to 3 ounces)
- 1 1/2 cups whole wheat pastry flour ((could sub all-purpose))
- 3/4 cup organic granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unflavored soy or almond milk
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 1 (14 ounce) can coconut cream, (chilled overnight)
- 2-3 tablespoons maple syrup ((to taste))
At a glance
PER SERVING · TIME 100M
CAL 19%·PRO 8%
CARBS 36G38% OF CAL
4G FIBER12G OTHER20G TOTAL SUGAR
FAT 25G61% OF CAL
13G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 20m
- Sodium
- 136mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 33mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.