Cupcakes for Dinner

Anna B.


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 votes

10 Min
25 Min



  • 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
  • 1 tsp
    apple cider vinegar

  • 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.

Printable Recipe Card

About Cupcakes for Dinner

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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