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+ servings
gluten-free vanilla cupcakes

White Bean Vanilla Cupcakes with Coconut Cream Icing

Print Recipe
Cupcakes made with white beans and coconut oil with a coconut cream icing.
Course Dessert
Cuisine American
Dish Type cupcakes
Cooking Style Baking
Diet and Health gluten-free, healthy-ish
Ingredient white beans
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 12 cupcakes
Author Vanessa Vanya


  • 1 15-oz can rinsed and drained organic white beans
  • 5 large eggs
  • 1 tbsp pure vanilla extract
  • 1/2 tsp sea salt
  • 4 tbsp coconut oil
  • 1/2 cup agave or honey
  • 1 tsp baking powder
  • 1/2 tsp baking soda

For the coconut cream frosting:

  • 1 15-oz can coconut cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla


  • 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.

For coconut frosting:

  • Put the can of coconut milk and mixing bowl in the fridge overnight.
  • Set beaters in freezer for a few minutes before you begin. (great trick!)
  • Open can and remove all the solid coconut cream.
  • Mix cream in chilled bowl, with chilled beaters until fluffy.
  • Mix in powdered sugar and/or any other flavoring
  • Use right away or cover and keep in the refrigerator for up to 4 days.