Goya black beans cupcakes with guava frosting

Kisa Banks


I got this recipe from the Miami Herald.

★★★★★ 1 vote
12 cupcakes
15 Min
30 Min


1 can(s)
goya black beans
1 Tbsp
goya sweetened condensed milk
3/4 c
butter, unsalted, room temperature
1 1/4 c
goya panilla cane sugar
1 Tbsp
fresh ginger, grated
lime zest, grated
1/2 c
almond flour
2 large
eggs, room temperature
2 tsp
vanilla bean paste
1 1/4 c
flour, sifted
1/2 tsp
baking powder
1/2 tsp
baking soda
3/4 tsp
kosher salt
1/2 c
plus 2tbls, sour cream


12 oz
cream cheese, room temperature
8 oz
butter, unsalted, room temperature
3/4 lb
powdered sugar
lime zest, grated
1 tsp
vanilla bean paste
1/2 tsp
kosher salt
3/4 pkg
guava paste


1Preheat oven to 350°F and fill cupcake pan with cupcake paper liners.
2Puree 1/2 the can of Goya black beans with the Goya sweetened condensed milk. Rinse and drain the other 1/2 can, set aside.
3In a stand mixer with a paddle attachment, cream the butter, sugar, ginger and lime zest about 5 minutes or until light. Add the almond flour and mix until light and well creamed. Add the eggs and the vanilla and mix until incorporated, then add the flour, baking powder, baking soda and salt, and mix until incorporated.
4Remove from mixer and fold in sour cream, puréed black beans and whole beans by hand.
5Fill cupcake liners 3/4 full. Bake 15-18 minutes or until a toothpick comes out clean.
6Remove from oven. Allow to cool completely.
In a stand mixer with a paddle attachment, cream the cream cheese, butter, powdered sugar, lime zest, vanilla paste and salt for 6 - 8 minutes. The mixture should be light and fluffy. Add the guava paste and mix until incorporated.
8Frost the cupcakes or use a piping bag with a star tip to pipe the frosting decoratively.

About Goya black beans cupcakes with guava frosting

Course/Dish: Cakes
Other Tag: Healthy