These Healthy Carrot Cupcakes combine a boxed cake mix and beans to create incredibly simple, delicious cupcakes with a nutrition punch.
I used carrot cake, but you could easily combine white beans with any cake mix, or black beans with a chocolate cake mix for a wonderful sweet creation.
Ingredients in Healthy Carrot Cupcakes
Boxed cake mix: Using a boxed cake mix makes these cupcakes extremely simple and easy to make.
Canned beans: Beans are filled with fiber, protein, B vitamins and so many other nutrients. Adding them to this cupcake recipe makes the cupcakes moist and adds a boost of nutrition.
Neutral cooking oil: Use the oil you would typically use when making a boxed cake mix in the amount listed on the box.
Eggs: Eggs are the binding agent in this recipe, they also add nutrients such as choline, vitamin A, protein and fat.
Carrots: Carrots are a good source of fiber and vitamin A, which is linked with eye health.
Walnuts: Walnuts add a nice crunch to this recipe and add some essential fatty acids, which can benefit your brain health.
How to Make Healthy Carrot Cupcakes
To make these cupcakes, combine the cake mix, beans, cooking oil, eggs, and water in a blender. Blend until completely smooth and creamy.
Next, add the carrots and walnuts and stir them into the cupcake batter by hand.
Fill a mini cupcake pan with the cupcake batter and bake for about 10 minutes. Allow to cool completely and frost if desired then serve!
Tips for Making Healthy Carrot Cupcakes
You can use any white bean for this recipe. You can also follow this method (and omit the carrots and walnuts) to make a different flavor of cupcake by using a boxed cake mix, one can of beans, eggs as listed on the box, oil and water as listed on the box.
Sweet, soft and all the taste of carrot cake with the hidden benefit of beans! Beans are the secret ingredient in these Healthy Carrot Cupcakes.
Ingredients
Scale
1 box carrot cake mix
1 can white beans, drained and rinsed
3 large eggs
½ cup water
½–⅓ cup neutral cooking oil (whatever the box calls for)
1 cup shredded carrots
⅓ cup chopped walnuts
For the Frosting*:
8 oz cream cheese, softened
⅔ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract
Instructions
Combine the cake mix, white beans, eggs, water and oil in a blender. Blend until smooth and creamy.
Stir the shredded carrots and chopped walnuts into the smooth batter.
Pour into prepared muffin tins and bake mini cupcakes for 8-10 min and regular size cupcakes according to box instructions.
For the frosting: While the cupcakes are baking, beat the cream cheese until light and fluffy for about 1 minute. Slowly add the powdered sugar, cinnamon and vanilla extract. Beat for another 2 minutes, or until everything is combined, light and fluffy.
Allow the cupcakes to cool completely then top with the frosting and serve
Prep Time:10 minutes
Cook Time:10 minutes
Category:dessert
Method:oven
Cuisine:easter
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