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Jeeny Maltese’s Valentine’s Beetroot & Carrot Cupcakes

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Jeeny Maltese’s Valentine’s Beetroot & Carrot Cupcakes


  • 150ml melted butter.
  • 2 tsp vanilla extract
  • 260g plain flour
  • 300g caster sugar
  • 1 tsp baking powder
  • 2 medium beetroots or carrots (around 250g) peeled & chopped.
  • 2 eggs


  • 1 cup icing sugar
  • A pinch sea salt
  • 2 tsp vanilla extract
  • 250 g mascarpone/ cream cheese, softened


  1. Pre-heat the oven to 180C/160C fan/ gas 4.
  2. Line cupcake tin.
  3. Mix the flour, sugar, and baking powder together in a large bowl and set aside.
  4. Add oil, melted butter, vanilla extract, beetroots (or carrots) and eggs in a blender and blitz until smooth.
  5. Pour the wet ingredients into the dry, stirring until smooth.
  6. Pour the batter into the cupcake liners in the tin and give it a shake to get rid of air bubbles.
  7. Bake for 25 to 30 mins, until a knife is inserted into the middle and comes out clean.
  8. If the middle is sticky, put back in the oven for a further 5 mins.
  9. Remove from the oven and leave to cool in the tin. Cool completely before adding icing on the top.


  1. Place cream cheese/mascarpone, half of the sugar, a pinch of salt and vanilla extract in a large bowl.
  2. Using a handheld whisk, whip until smooth and fluffy.
  3. Add remaining icing sugar and mix.
  4. Spoon icing onto cupcakes or use a piping bag (optional). Enjoy!
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