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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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
cupcakes
Calories:
185
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
The Frosting
I frosted these cupcakes with
tomato cream cheese frosting
!
Nutrition
Calories:
185
kcal
|
Carbohydrates:
33
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
25
mg
|
Sodium:
242
mg
|
Potassium:
155
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
165
IU
|
Vitamin C:
2.1
mg
|
Calcium:
30
mg
|
Iron:
1.4
mg