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Baked Bean and Tomato Cupcakes

If I didn’t tell you, you probably wouldn’t guess that these cupcakes contained tomatoes and beans.

This is my second time making cupcakes with tomatoes. Remember these tomato cupcakes from last year?

Last year’s cupcakes were really tasty, but they took an entire day to bake.

This year’s baked bean and tomato cupcakes were easy, just as good, and won first prize at Tomato Fest!

Why Baked Bean and Tomato Cupcakes?

I wouldn’t have even entered Tomato Fest this year were it not for the Legume Love Affair. The Legume Love Affair is a blog event hosted by the Well-Seasoned Cook where you have to cook with legumes (duh!). I decided to bake bean cupcakes for the event.

What to put in the bean cupcake? Tomatoes, of course! Then, I remembered that Tomato Fest was coming up, and the rest is history.

What Does a Baked Bean and Tomato Cupcake Taste Like?

For the ultimate test of the baked bean and tomato cupcake, I gave one to my friend who just got (and proudly wears) this shirt from Groom 2.5:

If you are a proud nerd Scrabble fanatic, you can buy this shirt from Busted Tees.

The shirt is almost as nerdy as trying to make cupcakes with tomatoes and beans. You could see why we might be friends.

The Scrabble-loving taster tried the cupcakes without knowing what they were. She thought that they tasted like a basic spice cake with some not-so-sweet strawberries. Little did she know that those were not bad strawberries, they were tomatoes! She also didn’t realize that there were beans in there.

The cupcakes were surprisingly light and super moist. It’s a nice cupcake to bake in early Autumn – try it while tomatoes are still in season, but when it starts to get just a little bit cooler.

The Baked Bean and Tomato Cupcake Recipe

I changed the recipe a ton, but I did get the original pinto bean cupcake inspiration from eHow.

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5 from 1 vote

Baked Bean and Tomato Cupcakes

The cupcakes were surprisingly light and super moist. It's a nice cupcake to bake in early Autumn - try it while tomatoes are still in season, but when it starts to get just a little bit cooler.
Course Dessert
Cuisine American
Keyword baked bean tomato cupcakes, tomato cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
Calories 185kcal
Author Stef


  • 1/4 C butter room temperature
  • 1 C sugar
  • 1 large large egg
  • 15 oz can pinto beans drained and mashed
  • 1 t vanilla
  • 1 1/4 C flour
  • 1 t baking soda
  • 1 t ground cinnamon
  • 1 C diced tomatoes


  • Cream butter and sugar.
  • Add egg and mix well.
  • Mix in mashed beans and vanilla.
  • In a small bowl, combine flour, baking soda, and cinnamon.
  • Add dry mixture to wet mixture. Do not over mix.
  • Stir in diced tomatoes.
  • Fill cupcake liners ¾ full.
  • Bake at 350 F for 20 minutes or until cupcakes bounce back when pressed lightly.


The Frosting
I frosted these cupcakes with tomato cream cheese frosting!


Nutrition Facts
Baked Bean and Tomato Cupcakes
Amount Per Serving
Calories 185 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 25mg8%
Sodium 242mg10%
Potassium 155mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 165IU3%
Vitamin C 2.1mg3%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!



Jonathan says that I can’t call the cupcakes “baked bean and tomato” because I did not use a can of baked beans. However, I baked some beans so I think that it’s totally legit. What do you think?


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