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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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: baked bean tomato cupcakes, tomato cupcakes
Servings: 12 cupcakes
Calories: 185kcal


  • 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.


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


Calories: 185kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 242mg | Potassium: 155mg | Fiber: 2g | Sugar: 17g | Vitamin A: 165IU | Vitamin C: 2.1mg | Calcium: 30mg | Iron: 1.4mg