Gluten-Free Vanilla Bean Cupcakes Recipe

Name: Gluten-Free Vanilla Bean Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 cups Cooked White Beans, At Room Temperature (I Used Canned Beans, Rinsed And Drained); 6 whole Eggs; 3/4 teaspoons Vanilla Stevia Extract; 1/3 cups Agave Nectar (or Honey); 1/4 cups Palm Shortening (or Coconut Oil), Liquefied; 1/3 cups Coconut Flour, Sifted; 1 teaspoon Baking Soda; 1-1/2 teaspoon Baking Powder; FOR THE FROSTING:; 1 cup Organic Vegetable Shortening; 2 cups Powdered Sugar; 2 teaspoons Vanilla Extract; 5 whole KinniToos Gluten-free Oreo-like Sandwich Cookies

Servings: persons

FOR THE CUPCAKES:
2 cups Cooked White Beans, At Room Temperature (I Used Canned Beans, Rinsed And Drained)
6 whole Eggs
3/4 teaspoons Vanilla Stevia Extract
1/3 cups Agave Nectar (or Honey)
1/4 cups Palm Shortening (or Coconut Oil), Liquefied
1/3 cups Coconut Flour, Sifted
1 teaspoon Baking Soda
1-1/2 teaspoon Baking Powder
FOR THE FROSTING:
1 cup Organic Vegetable Shortening
2 cups Powdered Sugar
2 teaspoons Vanilla Extract
5 whole KinniToos Gluten-free Oreo-like Sandwich Cookies

1
To a food processor, add the white beans, eggs, vanilla stevia extract (I used NuNaturals vanilla liquid stevia), and agave. Puree well.
2
Add the shortening, coconut flour, baking soda (I used sodium-free baking soda), and baking powder (I used sodium-free baking powder). Puree well.
3
If making in a pan, pour into a springform pan lined with unbleached parchment paper on the bottom and greased all around. I made cupcakes (makes 12 cupcakes) and used paper cupcake liners.
4
Bake at 325u00b0F for about 22 minutes for cupcakes, or 30 minutes if baking in a springform pan. (I like to check to see if it's done by inserting a knife into the middle. If it comes out mostly clean, it's done.)
5
For the frosting (vegan, gluten-free, dairy-free), in a large bowl, add shortening, powdered sugar, and vanilla extract. With a hand beater, mix together until it reaches frosting consistency. Crush cookies and mix in with a spatula or wooden spoon. I put my cookies in a sandwich baggie and whacked them until they were crumbs.
6
Frost cooled cupcakes. Cut 3-6 extra cookies in half to put on top of the frosting.
7
Note: the Cookies 'n Cream frosting is not grain-free but the cupcakes are.

683

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 cups Cooked White Beans, At Room Temperature (I Used Canned Beans, Rinsed And Drained), 6 whole Eggs, 3/4 teaspoons Vanilla Stevia Extract, and more.

Yes, Gluten-Free Vanilla Bean Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Vanilla Bean Cupcakes

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