RecipeBlender Cupcakes

Nutrition Facts
Amount per Serving
  • Calories: 120
  • Protein: 3 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 28 g
  • Dietary Fiber: 2 g
  • Total Sugar: 17 g
    • Natural Sugar: 5 g
    • Added Sugar: 12 g
  • Sodium: 160 mg
Good For

Who doesn’t love cupcakes!? These are a real treat because they’re easy to make and because when topped with a delicious Date-Guava Frosting, they feature (count ’em) three ingredients to help boost overall health as well as hair strength: dates (which contain the trace element silicon), guava (rich in vitamin C) and white beans (loaded with iron and protein).

  • Prep time
  • Total Time
This recipe makes 18 to 20 cupcakes
  • One 15-ounce can cannellini beans, drained and rinsed
  • One 16-ounce box angel-food cake mix
  • 1 cup pitted dates, chopped (about 20 small or 10 large)
  • 1 cup chopped nuts (optional)

Preheat the oven to 350˚F. Prep a standard muffin tin with paper liners or mist with oil spray. Set aside. Puree the beans and 1 cup of water in a blender. Add the cake mix and dates to the blender and combine until smooth.

Stir in the nuts by hand, if using. Pour the batter into the prepared muffin tins about three-quarters of the way high and bake for about 18 to 24 minutes or until an inserted toothpick comes out clean. Note: Cook immediately or the angel food cake will deflate, and you’ll wind up with flattened (albeit delicious!) cupcakes.

Top each with 1 tablespoon Date-Guava Frosting if desired. (Add 25 calories per tbsp for spread.)

Makes 18 to 20 cupcakes; 1 cupcake per serving

Nutrition analysis courtesy of Genesis® R&D

Try these sweet and indulgent Orange-Chamomile Blondies and Lentil Brownies!