For the cupcakes
10 oz fresh red beets, peeled
1 lemon, juiced
3/4 cup canola or vegetable oil
3/4 cup buttermilk
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 tbs unsweetened cocoa powder, see note
1 tsp kosher salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
Wrap the beets in parchment paper. Microwave on high until they are tender (about 8 to 10 minutes). Allow the beets to cool, still wrapped in the paper, until they are just warm to the touch.
Grate your beets or in a blender use the pulse option until the beets are broken down. Add them, along with the lemon juice, to a food processor (or the blender if using) Process until they broken down scraping the sides of the bowl/cup as needed.
Add the oil and and process until smooth. Add the eggs and process until completely combined.
Using two bowls mix all your dry ingredients whisk together the flour, sugar, cocoa, baking powder, salt, and baking soda.. In the other, Add the beet mixture, and buttermilk and whisk until just combined.
Using an ice-cream scoop, fill the prepared cupcake liners two-thirds full with batter.
Bake 15-18 minutes, or until a toothpick inserted in center comes out clean. Allow the cupcakes to cool in the pans on wire racks for about 5 minutes. Remove the cupcakes from the pans to the racks, and allow them to cool completely.