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    Home » Recipes » Healthy Desserts

    Black Bean Cupcakes with Sugar-Free Peanut Butter Frosting

    Published: Feb 29, 2016 · Modified: May 5, 2020 by Lauren · This post may contain affiliate links · 12 Comments

    Jump to Recipe  ↓

    Recently, Jade's kindergarten class had a 'mom's day'.

    Black Bean Cupcakes with Sugar-Free Peanut Butter Frosting

    There are only ten kids in her class, so it was a small gathering. Because of Jadie's allergies, her teacher always informs me beforehand if there is to be any food served at school, and I almost always end up having to bring her an alternative. This day, I made her these delicious cupcakes!

    It's a funny thing when you have food restrictions. I often get the sense that people who have never dealt with allergies or specific diets don't quite get it.

    As the assistant teacher was describing the spread that she had prepared for mom's day, she carefully overemphasized the word organic when describing the oranges she had brought in. I got the feeling that her explanation may have been directed at me, as I have the only special needs child in this regard.

    I actually rolled my eyes a bit, as this teacher already irks me, and it was chuckle-worthy that she then went on to tell us about her homemade muffins, which contained white flour and a copious amount of sugar. Now that, I'm concerned with!

    Black Bean Cupcakes with Sugar-Free Peanut Butter Frosting 2

    Jade is generally sensitive to wheat, but I also try to limit sugar with my kids. Man, do they ever crack out! Jadie, in particular, experiences severe mood changes when she eats sweets, so my current lower sugar recipes have been suiting my family in more ways than one.

    These 'cupcakes', for example, contain only one tablespoon of added honey, making them much more agreeable for all of us. I also typically use a combination of cocoa and carob to cut the bitterness of the cocoa. Half cocoa, half carob is perfect in most recipes, as it lets the chocolate taste shine through, but also allows me to use less sweetener. Stevia, I find, pairs really well with carob too!

    Black Bean Cupcakes with Sugar-Free Peanut Butter Frosting 3

    These are made even more delicious by the addition of a sugar-free peanut butter frosting. I made the cupcakes and just felt they needed a bit more 'oomph', so I literally took one minute to whip the topping together, and it was perfect!

    Print Recipe
    4.67 from 6 votes

    Black Bean Cupcakes with Sugar-Free Peanut Butter Frosting

    Black bean cupcakes topped with sugar-free peanut butter frosting.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: Cupcakes
    Servings: 12 cupcakes
    Calories: 129kcal
    Author: Lauren Goslin

    Ingredients

    • CUPCAKES:
    • 15 ounce can black beans , rinsed, drained, and patted dry
    • 2 eggs
    • 6 T . cocoa powder (I generally use 3 tablespoons cocoa plus 3 tablespoons carob)
    • 1 t . baking soda
    • ¼ t . sea salt
    • ¼ c . + 3 T. applesauce
    • 3 T . oil (I use grapeseed or coconut)
    • 2 t . vanilla extract
    • 1 T . honey
    • stevia , to taste (see Notes)
    • FROSTING:
    • 3 T . peanut butter
    • 3-5 T . dairy-free milk (see Notes)
    • ½ t . vanilla
    • stevia , to taste

    Instructions

    • Preheat the oven to 350 degrees.
    • Process all the ingredients for the cupcakes until smooth and well combined.
    • Pour into 10 paper muffin cups.
    • Bake 25 minutes.
    • For the frosting, mix all the ingredients together, adding milk until you reach your desired thickness.
    • Frost the cooled cupcakes.
    • Dust with cinnamon, if desired.
    • Enjoy!

    Notes

    Fat: 12.9 g  Carbs: 8.1 g  Sugar: 3.4 g  Protein: 4.5 g; Nutrition facts based on using all cocoa powder, grapeseed oil, and light coconut milk in the frosting. WW SmartPoints: 4

    Nutrition

    Calories: 129kcal

    Notes:

    I like to use this stevia in my recipes.

    I use my Homemade Coconut Milk in the frosting.

    Black Bean Cupcakes with Sugar-Free Peanut Butter Frosting 4

    Hah, I wasn't going to include this cupcake 'avalanche', but then thought what the heck! Not sure if the picture adds to their appeal or not though...I'm still learning the photog thing, bear with me! 🙂

    What obstacles have you encountered with your health or allergies?

     

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    Filed Under: Healthy Desserts, Low Sugar Desserts

    Reader Interactions

    Comments

    1. Deeksha

      August 07, 2020 at 11:58 pm

      This look amazing. Thank you so much for the recipe.

      Reply
    2. Ashlee

      November 20, 2017 at 12:15 pm

      What does "stevia to taste" mean? I get some people like stuff sweeter than others, but can we get a ballpark? A tablespoon? A half a cup? Any guidance at all would be appreciated.

      Reply
      • Lauren

        November 20, 2017 at 6:06 pm

        The stevia I use is concentrated, not the bulk kind, so I'm meaning a literal dash or two.

        Reply
    3. Richard R.

      May 21, 2017 at 1:36 pm

      Yummy!!

      Reply
    4. Raia Torn (@RaiaTorn)

      March 24, 2016 at 5:50 am

      Delicious! I love hiding beans in things. 😉

      Reply
    5. Shannon

      March 03, 2016 at 1:56 pm

      These look delicious! I love using black beans in desserts.

      Reply
      • Lauren

        March 03, 2016 at 6:29 pm

        Thanks Shannon, I'm a hardcore bean dessert fan! 🙂

        Reply
    6. Linda | The Baker Who Kerns

      March 01, 2016 at 8:42 pm

      Love these black bean cupcakes!! I love when I see cupcake recipes that I actually eat and aren't just pure sugar! I totally wish I could take a bite from one of these, saving this for later!

      Reply
      • Lauren

        March 02, 2016 at 9:13 am

        Thanks so much Linda! I agree about the sugar, I hope you enjoy these if you try them!

        Reply
    7. Monique

      February 29, 2016 at 1:50 pm

      Lauren, looks delicious ...like I just want to run my finger across the muffins and lick it. The photo is great, real life. All most readers care about anyways is the good recipes. No pressure on the photog thing. Your time and creativity is always appreciated 🙂

      Reply
      • Lauren

        March 01, 2016 at 8:16 am

        Thanks so much Monique! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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