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5
from 1 vote
Savory Hoppin' John Cupcakes
I served these Hoppin' John cupcakes with salt and pepper buttercream at a Christmas dinner and they were a hit.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
12
cupcakes
Calories:
364
kcal
Author:
Stefani
Ingredients
Cupcake Ingredients
1/4
cup
unsalted butter
room temperature
1
cup
sugar
1
large egg
1 15
ounce
can black-eyed peas
drained and mashed
1 3/4
cups
all-purpose flour
1
teaspoon
baking soda
1/8
teaspoon
ground clove
1/2
teaspoon
ground thyme
1/8
teaspoon
dried ground chipotle pepper
1
cup
chicken broth
1/3
cup
finely chopped cooked bacon
Frosting Ingredients
1/2
cup
butter
room temperature
2
cups
powdered sugar
1/4
teaspoon
salt
3/4
teaspoon
ground peppercorns
1
teaspoon
whole milk
US Customary
-
Metric
Instructions
Cupcake Instructions
Preheat oven to 350 F.
In a medium-sized mixing bowl, mix butter and sugar until light and fluffy.
Add the egg and mix well.
Mix in the mashed beans.
In a small bowl, whisk together flour, baking soda, clove, thyme, and chipotle pepper.
Add dry mixture to wet mixture and mix until just combined.
Mix in chicken broth until just combined.
Fold in bacon.
Fill cupcake liners 3/4 full.
Bake for 20 minutes or until a toothpick inserted into the center of the cupcake comes out dry.
Frosting Instructions
In a medium-sized mixing bowl, beat butter on high speed until light and fluffy, about three minutes.
Add powdered sugar a little bit at a time until fully combined.
Mix in salt, peppercorns, and milk until fully combined.
Spread or pipe onto cooled cupcakes.
Nutrition
Calories:
364
kcal
|
Carbohydrates:
58
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
44
mg
|
Sodium:
292
mg
|
Potassium:
148
mg
|
Fiber:
3
g
|
Sugar:
37
g
|
Vitamin A:
380
IU
|
Vitamin C:
1.5
mg
|
Calcium:
20
mg
|
Iron:
2
mg