Preheat oven to 350 degrees. Line 20 standard muffin pan cups with cupcake liners or spray bottoms only with nonstick cooking spray.
Drain beets; reserve liquid. In food processor, puree beets until smooth. Add enough water to reserved beet liquid to equal amount of water called for on package.
In large bowl, beat cake mix, beet puree, beet liquid, eggs and oil on low speed of electric mixer 30 seconds to combine. Beat 2 minutes on medium until smooth, scraping bowl occasionally.
Divide batter evenly among muffin cups. Bake 20-22 minutes or until toothpick inserted in center comes out clean.
Cool completely on wire rack. Dust with confectioners’ sugar.
Note: Cupcakes can be frozen, tightly wrapped, up to one month. Dust with sugar after thawing.
All materials courtesy of Aunt Nellie’s Beets and READ Bean Salads (Seneca Foods Corp.). For additional recipes and product information, visit www.Aunt Nellies.com and www.READsalads.com