Preheat oven to 325.
Drain and rinse beans in a strainer. Make sure they're completely dry!
Put beans, 3 of the eggs, vanilla, and salt into blender or food processor.
Blend on high until completely liquified.
Whisk together baking soda and baking powder and set aside.
Beat butter and/or oil with agave or honey until light and fluffy with a hand-mixer.
Add remaining two eggs, beat each one for about a minute.
Pour bean batter into egg mixture and mix with hand-mixer.
Stir in dry baking soda and powder mixture and beat the batter on high for one minute, until smooth.
Pour into cupcake tins almost to the top and bake for 25-30 minutes.