Black Bean Cupcakes: Gluten Free and Sugar Free
Black Bean Cupcakes Anyone?
Who knew you could make cupcakes from black beans? I sure didn’t. 🙂 I will say this though… do not… I repeat DO NOT tell people what is in these cupcakes before they taste them. Wait until after they are finished then politely ask if they enjoyed them. My husband and kids didn’t have a clue and they loved them!
The key to making this recipe work is making sure there are no lumps in your batter. SO my little trick is to use your blender to mix this one up my friends… it will make life much easier! You can thank me later. 🙂 Guess what… these Black Bean Cupcakes have NO FLOUR and NO SUGAR in them either! NO JOKE!!
Why black beans?
Black beans are full of fiber, potassium, folate, vitamin B6 and phytonutrients! There is NO cholesterol in black beans and they help decrease the risk of heart disease. This is a “healthy” alternative to your regular every day cupcake! PLUS it’s a great way to add some nutrition without your family even knowing it!
And don’t worry… you aren’t loading up on sugar to make these tasty! This recipe calls for some HONEY to naturally sweeten the cupcakes (you can make this batter for cake as well). One you’ve mixed everything up, pour it into your pan. A little trick is to thump the pan on the counter several times… this will smooth out the batter and let those little air bubbles pop!
These will taste better if you let them cool overnight. The texture will be better the next day! I’d love to hear what you think about these Black Bean Cupcakes… actually, more importantly I want to know what your family thinks! Let me know if the comments below!
NOTE: There are 5 eggs total in the recipe, but you’ll be dividing them up. AND use cooked black beans… not uncooked black beans!
Thanks for the inspiration Accidental Huswife!
Black Bean Cupcakes: Gluten Free and Sugar Free
Ingredients
- 1 ¼ cup cooked rinsed black beans
- 5 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 6 tablespoons Cocoa Powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup honey
- 7 tablespoons butter
Instructions
- Preheat oven to 325°F/160°C.
- To prepare the batter:
- In a blender combine 1 1/4 cup rinsed black beans, 3 eggs, 1 tsp vanilla, 1/2 tsp salt, 6 tablespoons cocoa powder, 1 tsp baking powder, and 1/2 tsp baking soda.
- Blend until there are absolutely no lumps.
- In a bowl whip together 1/2 cup honey and 7 tablespoons butter.
- Add 2 eggs and whip until smooth.
- Pour butter mixture into bean mixture and combine until it's nice and smooth
- Pour into cupcake liners (about 2/3 full) and bake at 325°F/160°C for about 18 minutes.
- Let cool completely (overnight even).
- Frost and serve.
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Do they taste “chocolaty”? What type of frosting did you use? Would this recipe be considered gluten free?
Barely. Frosting necessary.
Sensors know process again there’s only honey in the cupcakes may I suggest whipping butter and organic honey with cocoa powder or there’s other options if you don’t want the honey but I found it made a really good frosting just lately you can also get pure natural peppermint oil‘s that are edible or different flavors to add to the frosting if one likes
Since there’s no process sugar and there’s only honey in the cupcakes may I suggest whipping butter and organic honey with cocoa powder or there’s other options if you don’t want the honey but I found it made a really good frosting you can also get pure natural peppermint oil‘s that are edible or different flavors to add to the frosting if one likes
We are gluten free and we have made similar black bean desserts. They are good usually the texture is a little different but come on they are made from beans, what do you expect! If you need to be gluten free these are, if all the ingredients are GF. Check the manufacurer on the vanilla that is something that may NOT be gluten free. I know weird, vanilla what should be in vanilla?
JUST made this tonight and was FLOORED that no one could tell. They gobbled it up and asked for seconds! I actually didn’t have any frosting on hand, but did, in fact, have Nutella! Worked like a charm. Since my son has an intolerance to wheat this was awesome – none of that gluten-free aftertaste we find in cake mixes. Thank you for posting! And if you’re reading, Mrs. H, thank you too!
I felt the need to mention the beans are cooked. I saw a lot of people breaking their blenders on the site this recipe is from.
These cupcakes are very must; hover, as a chocoholic I found the flavor to be mildly chocolate flavored. The frosting is needed to punch up the flavor. I may make them again, but I will increase the cocoa considerably.
Dang iPad auto correct; these are MOIST, NOT MUST. Sorry about that.
My copy of the recipe included a frosting made of 1/2 cup skim-milk heated with 15.5 oz. chocolate chips stirred until desired consistency.
Do you know how many carbs per cupcake?
We don’t… Sorry!
can I use black beans from the can or do they have to be fresh?
you should be able to … just be sure they are well rinsed!
Amazing! I made it several times now, super moist, healthy, and dont even taste the beans.
I am curious if there is a vanilla option for this cake? If so what beans do i use?
I would lik to know thos answer too please.
You could probably use navy beans if you haven’t tried. You can order vanilla powder online and maybe use that instead of the cocoa powder and omit the liquid vanilla? Just a thought!
these are awesome! but why did my cupcakes look great coming out of the oven but as they cooled they flattened alittle?
You may need to adjust the cooking time just a bit. next time try one minute longer, and see if it still happens.
Who knew you could make cupcakes out of black beans? I am eager to try these!
“Sugar Free” is very misleading. Honey is just another form of sugar.
Honey is a natural sweetener that many consider a suitable substitute! 🙂
This was my first time using black beans in baking and it was so good. I would have never known the difference and, actually, none of my family did. They loved them, even after knowing the secret. I did add mini chocolate chips because I love chocolate but I did not make the frosting. I didn’t miss it. I will definitely make these again.
I made these before and we loved them. This time I added 5 chopped strawberries to the batter. It added a fresh touch to it. I had got some strawberry cream honey from the Farmers Market and place a little dollop on top of cupcake when they were hot. It added the perfect about of sweetness.
Hi,
I want to make these for my daughters birthday but I’m wondering if maple syrup (or another alternative) would work instead of honey?
Also do they freeze well prior to being frosted? Would love to make them in advance!
Thank you!
They’re in the oven and I only got a dozen and the recipe says it makes 24…… hoping these turn out!!
Strange! How did it go?
Hi!
I have made these numerous times and they are SO good!
However, I am currently staying away from all dairy.
Could I use coconut oil as a substitute for the butter as a one to one ratio?
Thanks
I would suspect your 1:1 ratio for butter to coconut oil should work out just fine! Please come back and let me know how they turned out! I wonder if there will be a hint of coconut taste (which I think would be yummy!)
Yay! My 5 year old has a sensory processing disorder and some developmental delays, and is a “severe picky eater.” He has eight foods he’ll accept. Beans — of ANY color or texture — are not one of them. But chocolate cupcakes are a food he’ll eat, so today I tried these, with just one modification: I added a few tablespoons of flax meal. HE GOBBLED IT UP. This is a nutrition win for us, and a strong proof point that these cupcakes are as delicious as their gluteny, over-processed all-purpose-flour counterparts. They’re my new go-to treat for him.
Becky! That is so wonderful! I’m so happy to hear about your success! Thank you for taking the time to share your experience and 5 star review! 🙂
How can I store unfrosted cupcakes and for how long?
You can just store them in an airtight container and I would say they would stay fresh for 3 to 5 days.