Step 1

Wash, peel and cut beets into about 6-8 wedges each. Add beets to medium pot and cover with water.

Step 2

Bring water to boil, then simmer beets for about 15-30 minutes until soft (use a fork to piece beet for doneness).

Step 3

Drain and allow beets to cool for 10 minutes, then use your food processor to process the beets into a smooth mixture. Set aside.

Step 4

Preheat oven to 350º F and line your muffin pan with 18 cupcake liners. Set aside.

Step 5

In a medium bowl, whisk together your flour, baking soda, cocoa powder and salt. Set aside.

Step 6

Add egg whites to a clean, dry bowl attached to your standing mixer (or use a handheld mixer) and beat egg whites on high for 2 minutes until stiff white peaks form. Do not overbeat. Add egg whites to a small bowl and set aside. The egg whites will add nice rise and a lightness to the final cupcake creation.

Step 7

Return the bowl to the standing mixer and change to the paddle attachment. Add butter and anywhere between 1/2 cup to 1 cup of sugar (depending on how sweet you want them) and beat on high speed for about 2 minutes, then add oil, egg yolks and vanilla and continue to mix until well combined. Add vinegar and 1 cup of beet mixture (more until desired color is reached) and continue to mix for another minute. (The beets will add moisture and sweetness and are relatively tasteless in the finished product).

Step 8

Add half of the dry mixture to the wet mixture and mix on medium speed, then add buttermilk and continue to mix. Add the remaining flour mixture and mix until well combined. Add food coloring, if using. See notes.

Step 9

Remove bowl from mixer and gently fold in egg whites by hand using a spatula until well combined.

Step 10

Evenly distribute batter into 18 cupcake cavities lined with cupcake liners, filling each cavity about 3/4 of the way full.

Step 11

Bake for 19-21 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to continue cooling.

Step 12

Beat cream cheese and butter together in your mixer. Add vanilla and salt and then slowly add powdered sugar until mixture is well combined and desired texture is achieved.

Step 13

Frost cupcakes as desired using a piping bag or spread on top of each cupcake using a butter knife.