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 Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 cupcakes
- 1/4 C butter room temperature
- 1 C sugar
- 1 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.
Calories: 185kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 242mg | Potassium: 155mg | Fiber: 2g | Sugar: 17g | Vitamin A: 3.3% | Vitamin C: 2.6% | Calcium: 3% | Iron: 7.8%