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Velvet Red Beet Cupcakes

Just like a dream, all of that goodness inside these Red Beet Cupcakes has us in a daze! So incredibly velvety and delicious, these cupcakes seemed to sprinkle with a dose of beet-tiful magic, the magic of Suncore Foods® Red Beet Powder that is! With such impressive hues, the cupcake looks and taste so amazing! Make some of these glorious cupcakes for yourself and get a taste the magic!


Yields 12 Cupcakes:
1 3/4 cups all purpose unbleached flour
3 tbsp Suncore Foods® Red Beet Powder
1/4 tbsp Suncore Foods® Ruby Red Radish Powder
1 tbsp cocoa powder
1 3/4 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla extract
1/3 cup neutral oil
1 cup plant-based milk
1/2 cup pure cane sugar

1/2 cup (113g) vegan butter, softened
2 cups (225g) sifted powdered sugar
1/2 tsp (2.5g) vanilla extract
2 tsp (10g) lemon juice
1 tbsp (15g) plant-based milk, plus more as needed

Suncore Foods® Peony Buds


1. Cupcakes – Preheat the oven to 350F / 180C. Line or grease a 12-cup muffin pan. In a large bowl, whisk together the wet ingredients: oil, milk, and sugar. Sift in the dry ingredients: flour, Suncore Foods® Red Beet PowderSuncore Foods® Ruby Red Radish Powder, cocoa powder, baking powder, and baking soda. Using a spatula, fold the mixture until combined, then scoop the batter into the muffin pan. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack. (*Note: after testing, I concluded that 3-4 tablespoons of lemon juice is necessary to preserve the bright color of beet powder. I would not recommend using another acid in place of the lemon juice.)

2. Frosting – Add the butter to a large mixing bowl and beat with an electric mixer for 2 minutes, until fluffy. Add in sugar, vanilla, and lemon juice. Continue to whip until smooth and fluffy, adding some milk as needed if the mixture is too thick. Use immediately or chill in the fridge until ready to use.

3. Decorate: Added Suncore Foods® Peony Buds.