Cream Cheese Frosting
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar
- 2 teaspoons vanilla extract
Directions:Preheat oven to 350°F. Wrap each beet in foil, put on a rimmed baking sheet, and roast until tender when pierced, 1–1½ hours. Let cool. Peel, cut into chunks, and purée in a food processor. Measure 1¼ cups beet purée. If you have extra, freeze it for the next batch.Bring oven temperature back up to 350°F.Line a muffin pan with 12 paper liners. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.Whisk together beet purée, granulated sugar, eggs, oil, and vanilla in a large bowl. With a plastic spatula, stir in flour mixture, one-third at a time just until smooth.Spoon batter into muffin cups, filling each almost to the top of the liner. Bake 25-30 minutes or until a toothpick comes out clean and the tops look firm. Let cool in the pan on a rack 10 minutes. Transfer to rack to cool completely.For the frosting, beat together the butter and cream cheese in a medium bowl. With the mixer on low speed, add the powdered sugar, a cup at a time, until smooth and creamy. Beat in the vanilla extract. Frost when cupcakes are completely cool.