Name: Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup white whole wheat flour; 3 tablespoons unsweetened cocoa powder; 1 1/4 teaspoons baking powder; 1/2 teaspoon kosher salt; 3/4 cup roasted beets; 2/3 cup unsweetened almond milk (or milk of choice); 3/4 cup coconut sugar (or granulated sugar); 3 tablespoons coconut oil; 2 teaspoons vanilla extract; 1/4 cup dairy free mini chocolate chips; 3-4 tablespoons coconut sugar (or powdered sugar); 3/4 cup freeze dried strawberries; 13.5 ounces full fat coconut milk (refrigerated overnight); 1/2 teaspoon vanilla extract

Print Recipe· 4.2 from 9 reviews

If you’re on the hunt for a dessert that brings a vibrant splash of color, wholesome ingredients, and a dreamy flavor combination, then you absolutely must try this Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream Recipe. These cupcakes blend the earthiness of roasted beets with the classic charm of red velvet, but with a nutritious twist that tastes just as indulgent as it looks. Topped with a luscious, dairy-free strawberry coconut whipped cream, this treat showcases how plant-based ingredients can shine in your favorite sweet bites. I’m so excited to share this recipe with you because it’s not only stunning to serve but also surprisingly simple to make!

Ingredients You’ll Need

The image shows a top-down view of baking ingredients arranged neatly on a white marbled surface. In the center, there is a clear glass bowl filled with white flour. Around it, there is a white bowl with bright red powder, a white paper cup holding dark brown cocoa powder, and another white paper cup with white powdered sugar. Close by, two brown eggs rest directly on the surface. There are two small clear glass pitchers, one containing a white liquid and the other a slightly off-white liquid. Nearby, two cubes of pale yellow butter sit on a white plate. A small glass container holds a dark liquid with a cork stopper. On the lower right, three bright red strawberries with green leaves are placed inside a white paper cup. Photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, wholesome ingredients is what makes this recipe both easy and exceptional. Each component has a special role—the roasted beets add natural sweetness and that iconic red hue, while the coconut sugar gently sweetens without overwhelming. Together, they create the perfect balance of texture, flavor, and vibrant color.

White whole wheat flour: A lighter alternative to regular whole wheat, adding a subtle nuttiness and structure.
Unsweetened cocoa powder: Brings rich chocolate notes essential for red velvet flavor.
Baking powder: Ensures your cupcakes rise nice and fluffy.
Kosher salt: Enhances all the natural flavors wonderfully.
Roasted beets: Adds moisture, color, and a touch of earthy sweetness.
Unsweetened almond milk: A dairy-free option that keeps the batter light and moist.
Coconut sugar: A less processed, caramel-like sweetener that complements the beets.
Coconut oil: Adds richness and tenderness to every bite.
Vanilla extract: Boosts overall flavor with warm, sweet notes.
Dairy-free mini chocolate chips: Provides little bursts of melty chocolate throughout.
Freeze dried strawberries: For a naturally sweet and tangy touch in the whipped cream.
Full fat coconut milk: The key to that fluffy, creamy coconut whipped topping.

How to Make Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream Recipe

Step 1: Prep & Mix the Dry Ingredients

Start by preheating your oven to 375°F and lining a muffin pan with parchment liners. Sifting the flour, cocoa powder, baking powder, and salt together ensures your cupcakes bake evenly and keeps the batter light. This simple step is often skipped, but it really makes a difference in texture.

Step 2: Blend the Beets & Milk

Next up, pop the roasted beets, almond milk, and vanilla extract into a food processor. Puree until thick and super smooth, scraping the bowl once halfway through for the perfect consistency. This process infuses the batter with beautiful color and moisture that beats any artificial food coloring.

Step 3: Cream the Coconut Oil and Sugar

Using a stand mixer fitted with the paddle attachment, combine your coconut oil and coconut sugar. Beat them together on medium-high until smooth and light, about a minute or two. This creaming step builds the base for tender, melt-in-your-mouth crumb.

Step 4: Combine Wet and Dry Ingredients

Turn off your mixer and fold the beet mixture into the coconut oil and sugar blend. Then incorporate half of the flour mixture, mixing just until blended. Repeat with the remaining flour, but be careful not to overmix—the batter should be thick and luscious with a touch of body.

Step 5: Add the Mini Chocolate Chips

Fold the dairy-free mini chocolate chips gently into the batter with a spatula. These bites of chocolate give the cupcakes a fun surprise and complement the subtle earthiness of the beets perfectly.

Step 6: Bake to Perfection

Using a 3-tablespoon cookie scoop, fill each cupcake liner generously. Bake for 14 to 16 minutes, or until a toothpick inserted comes out clean. Once baked, allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 7: Make the Strawberry Coconut Whipped Cream

While the cupcakes bake and cool, you’re going to prepare the whipped cream topping. Make sure your canned coconut milk has been refrigerated overnight without shaking to separate the cream from the liquid fully.

Step 8: Create the Strawberry Powder

In a food processor, blitz the freeze dried strawberries with a few tablespoons of coconut sugar until you have a fine powder. This strawberry sugar blend will infuse a beautiful sweet-tart flavor into the whipped cream. Set aside.

Step 9: Whip the Coconut Cream

Open the chilled can of coconut milk carefully, keeping the liquid behind, and scoop out the thickened cream into a mixing bowl. Using an electric mixer, whip the cream until it’s fluffy and smooth, then add the vanilla and strawberry sugar powder. Whip again just until combined. Taste and adjust the sweetness if needed.

Step 10: Frost and Chill

Pipe or spread the strawberry coconut whipped cream atop each cupcake. Pop them into the refrigerator in an airtight container until you’re ready to serve, ensuring the whipped cream stays fresh and gorgeous.

How to Serve Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream Recipe

The image shows red velvet cupcakes arranged on a white marbled surface. Each cupcake has a deep red base with light pink frosting swirled neatly on top, creating a rose-like pattern. One cupcake is open, revealing the moist red texture inside and a thick layer of pink frosting on top. Near the cupcakes, there is a white bowl filled with the same pink frosting and a spreader knife with frosting on it. Bright red strawberries with green leaves add fresh color around the cupcakes. The whole scene is bright and clean with a soft, smooth look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few freeze-dried strawberry pieces or a light dusting of cocoa powder on top to make these cupcakes really pop visually. Fresh mint leaves make a lovely, fragrant garnish that adds a hint of freshness to every bite.

Side Dishes

Pair these cupcakes with a fresh fruit salad or a bright berry compote for a light and refreshing contrast. A chilled glass of almond milk or a hot cup of herbal tea complements the flavors beautifully, making this dessert perfect for any occasion.

Creative Ways to Present

Serve the cupcakes on a colorful cake stand to highlight their gorgeous red hue. For party settings, individual clear cupcake boxes decorated with ribbons make for an adorable and practical takeaway treat. You can even layer the cupcake pieces with whipped cream and strawberries in dessert cups for a trendy trifle alternative.

Make Ahead and Storage

Storing Leftovers

Keep leftover cupcakes stored in an airtight container in the refrigerator for up to 3 days. Because of the coconut whipped cream topping, refrigeration helps maintain texture and prevents spoilage.

Freezing

If you’d like to enjoy these treats later, freeze the unfrosted cupcakes in a single layer on a baking tray, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw completely and top with freshly made strawberry coconut whipped cream before serving.

Reheating

Reheat thawed cupcakes slightly in the microwave (about 10-15 seconds) without the whipped cream to return them to that soft, just-baked texture. Then add the frosting for the perfect finish.

FAQs

Can I use fresh strawberries instead of freeze dried for the whipped cream?

Fresh strawberries contain too much moisture, which can make the whipped cream runny. Freeze dried strawberries are perfect as they provide concentrated strawberry flavor without affecting the texture.

Are these cupcakes gluten-free?

This recipe uses white whole wheat flour, so it is not gluten-free. However, you could experiment with gluten-free flour blends, but the texture and rise may vary.

Can I substitute almond milk with another type of milk?

Absolutely! Any dairy or non-dairy milk such as oat, soy, or regular cow’s milk will work well, though flavor and texture might slightly change depending on the milk chosen.

How long does it take to roast the beets?

Roasting beets typically takes about 45-60 minutes at 400°F until tender. Roasting enhances their natural sweetness, which is essential for the cupcake batter.

Is it okay to use canned coconut milk that wasn’t refrigerated overnight?

For best results, refrigerate the coconut milk overnight to allow the cream to separate and solidify. Without chilling, you won’t get the thick, creamy texture necessary for the whipped topping.

Final Thoughts

Making the Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream Recipe is such a joyful experience — both in the kitchen and when sharing with loved ones. This recipe takes classic flavors and elevates them with nourishing, plant-based ingredients, resulting in a dessert that’s as stunning as it is delicious. I can’t wait for you to try this at home and watch your friends and family delight in every bite!