For our Flashback Friday this week I wanted to highlight our recipe for cutting out some of the fat in one of our favorite desserts–cupcakes! Who doesn’t love a good ol’ cupcake every now and then? Well, why not cut out the fat in the cake portion by using pureed white beans instead of the oil. I use this pureed bean trick all the time and it’s a simple way to cut back on calories and fat in some of your favorite baked good recipes. Today I used a Rainbow Cake Mix and topped the cupcakes with a buttercream frosting. We brought a couple dozen cupcakes to the park with friends and the kids gobbled them up and had no idea they were eating a ‘healthier’ version of cupcakes with some good ol’ bean goodness 😉 Enjoy!
- White Bean Vanilla Cupcakes
- 1 box white or vanilla cake mix (or Rainbow)
- 2/3 c. sour cream
- 3 eggs
- 1 can white beans, drained and then refilled with water (about 3/4 c. water and 1 1/2 c. beans)
- 1 recipe buttercream frosting
- Mix the cake mix, pudding, sour cream and beans together. Open and drain the can of white beans. Keep the beans in the can and refill the can back to the top with fresh water. Puree with a food processor or hand blender the white beans and water until smooth. Pour the pureed white beans to the cake mix. Stir until completely combined. The mixture should be thick, but not so thick you can't spoon it easily into the cupcake tins (can also put this in a 9x13 pan). If you need to add an extra 1/4 c. of water, you can do that and it won't effect anything.
- Pour batter into greased cupcake tins and bake for 8-10 minutes, or until cooked through. Cool and frost.