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Black Bean Cupcakes with Sugar-Free Peanut Butter Frosting

Black bean cupcakes topped with sugar-free peanut butter frosting.
Course Dessert
Cuisine Cupcakes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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
  • 1/4 t . sea salt
  • 1/4 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)
  • 1/2 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