Healthy Vanilla Cupcakes with Chocolate Frosting

These delicious cupcakes are made with a surprising ingredient that gives them both protein and body. They're topped with a creamy, avocado-based frosting.

Course Dessert

Cuisine American

Keyword Beans, Coconut flour, Gluten-Free, Grain-free

Prep Time 15

Cook Time 24

Total Time 39

Servings cupcakes

Calories 170kcal

Author Lauren Goslin

Ingredients

CAKE:

1 15-ounce can white beans (cannellini or Great Northern) rinsed and drained
3 large eggs
3 Tablespoons applesauce
2 teaspoons vanilla
5 Tablespoons honey
3 Tablespoons melted coconut oil
½ teaspoon sea salt
⅛ teaspoon turmeric optional, for color
¼ cup coconut flour 32 grams
½ teaspoon baking soda
1 teaspoon baking powder
stevia as desired for extra sweetness

FROSTING:

1 large, ripe avocado
2 Tablespoons maple syrup
2 Tablespoons cocoa powder
½ teaspoon vanilla extract
pinch sea salt
1-2 teaspoon(s) water as needed to thin

Instructions

Preheat the oven to 350 degrees.
In a food processor, mix the beans, eggs, applesauce, vanilla, honey, oil, salt, and turmeric (if using) until smooth (about 30-60 seconds).
In a separate bowl, sift together the coconut flour, baking soda, and baking powder.
Add the dry mix into the processor and process until well combined.
Taste the batter and add stevia as desired for more sweetness. Usually 1/8 - 1/4 teaspoon is good for us!
Divide the batter among 10-12 paper muffin cups. I usually get 11 cupcakes.
Bake 20-24 minutes or until the top feels firm to the touch.
Cool the cupcakes.
Add the frosting ingredients to the processor and blend until smooth.
Top the cooled cupcakes with the frosting. Decorate with sprinkles, if desired.
Enjoy!

Notes

Nutrition facts based on using Great Northern beans; also based on making 11 cupcakes.

WW points: 7

Nutrition