Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

cupcakes for dinner

(2 ratings)
AnnaBrav avatar
Recipe by
Anna B.
@AnnaBrav
Xoxo, CT

It's sometimes hard to convince kids to eat their broccoli and beans. I encourage my daughter to eat them with these quick, easy, and gluten-free cupcakes. They are unexpectedly delicious! Neila loves to have them for dinner. This recipe is featured in the newest issue of Yum Food & Fun for Kids Magazine (Spring, 2014).

(2 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For cupcakes for dinner

  • FOR THE BATTER
  • 1 c
    organic canned black beans, rinsed and drained
  • 1 c
    mashed ripe banana
  • 2/3 c
    shredded broccoli stems
  • 2
    eggs, at room temperature
  • 2/3 c
    brown rice flour
  • 1/2 c
    natural sweetener baking blend such as truvia
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    salt
  • 1 tsp
    apple cider vinegar
  • FOR THE FROSTING
  • 12 oz
    neufchatel cheese, at room temperature
  • 1/2 c
    organic low-fat plain strained greek yogurt
  • 6 Tbsp
    pure maple syrup
  • 2 tsp
    natural cocoa powder
  • 1 tsp
    pure vanilla extract

How To Make cupcakes for dinner

  • 1
    Preheat the oven to 350°F.
  • 2
    Add beans, shredded broccoli stamps, banana, egg, and vanilla extract into a small food processor. Puree until the mixture is smooth.
  • 3
    Combine flour, natural sweetener baking blend, cocoa powder, baking soda,baking powder, and salt in the bowl of electric mixer fitted with the paddle attachment.
  • 4
    With a mixer on a low speed, add the bean-broccoli puree. Mix until combined.
  • 5
    Add vinegar and mix it into the batter.
  • 6
    Line a muffin pan with paper liners and spray them with nonstick baking spray. Spoon the batter into lined muffin cups, filling them about 2/3 full. Bake for about 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in a pan for 5 minutes. Transfer to a cooling rack and cool completely.
  • 7
    To make frosting, combine all the ingredients and beat on medium speed until smooth and fluffy. Before serving, top each cupcake with a generous dollop of frosting, if desired.
  • 8
    Decorate with seasonal decorations
  • 9
    Note: To help your child enjoy these cupcakes, frost them with his/her favorite frosting.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT