all natural pink cupcakes all natural pink cupcakes Israeli Kitchen Using pureed beets to dye these cupcakes yields a lovely, festive dessert. (Photo: Sarah F. Berkowitz)

All-natural pink cupcakes

Delight someone in your life with these beautiful, colorful cupcakes, perfect for baby showers and other spring-themed occasions.

  • Yield: 24 cupcakes
  • Prep time: 30 minutes
  • Cook time: 20 minutes

There’s just something about the color pink that delights little – and not so little – girls. These bright pink beauties can be used as baby shower cupcakes or just a delicious dessert to serve to friends and family.


  • 3/4 cup butter or Earth Balance
  • 1 3/4 cup sugar
  • 3 eggs, room temperature
  • 1 cup pureed beets
  • 3/4 cup buttermilk
  • Juice of 1 lemon
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • Topping

  • Whipped cream
  • 1 pound strawberries


Preheat oven to 350. Spray 24 muffin tins or fill with paper liners.

Beat butter until smooth and creamy. Add sugar, and beat. Add eggs, one at a time, scraping down sides in between.

Combine pureed beets, buttermilk, lemon juice, and vanilla and mix until incorporated.

In a measuring cup, mix flour, baking powder, salt and baking soda.

Alternately add flour and beet mixture to creamed butter, mixing until smooth and all ingredients are fully incorporated. Scrape down sides, middle and bottom of bowl, and mix again.

Fill muffin tins 2/3 full. Bake at 350 for 18-20 minutes, or until tops spring back when lightly pressed.

Allow to cool in the pan for 10-15 minutes, then run a soft spatula around the sides, and transfer muffins to wire rack to cool completely.

When cupcakes are cool, top with whipped cream and strawberry garnish (click here to watch how to make easy strawberry garnishes).

Related Topics: Desserts, Entertaining

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