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Red Bean Red Velvet Cupcakes

How To Make Nutritious Red Velvet Cupcakes With Red Beans

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They’re adorable, easy to make and nutritious. Just don’t tell anyone they’re centered on red beans and Greek yogurt – at least not before they try them, first!

Recipe Calories
Calories 110 calories
Recipe Fat
Fat 4 grams fat
Recipe Prep Time
Prep Time 20 minutes
Recipe Cook Time
Cook Time 30 minutes
Recipe Yield
Yield 1 dozen cupcakes


  • Cake
  • 12 ounces Creole Cream Style Blue Runner Red Beans, No Salt Added
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup 2% reduced fat Greek yogurt
  • ½ cup coconut flour
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons (1 ounce) natural red food coloring
  • 1 cup Swerve Sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons distilled white vinegar
  • Natural red sprinkles, optional
  • Frosting
  • 4 ounces low-fat cream cheese
  • 1/2 cup confectioners-style Swerve Sweetener
  • 1 tablespoon honey


  1. Preheat oven to 325 degrees.
  2. Puree beans, vanilla extract and eggs in a blender or food processor. Add yogurt and continue to blend until all lumps are removed.
  3. Pour into a bowl and add cocoa powder, food coloring and Swerve.
  4. In another bowl, mix together coconut flour, baking powder, baking soda and vinegar. The mixture should begin to fizz. Add to batter and mix in.
  5. Grease cupcake pan or spray cupcake liners with cooking spray and pour the batter in, about 4/5 full.
  6. Bake for 30 to 35 minutes, until a toothpick or knife inserted into the cake comes out clean. Place cakes onto a rack and cool.
  7. For frosting, mix cream cheese, Swerve and honey until smooth in a food processor, mixer or blender. Spread on top of cupcakes with a knife or spatula, add red sprinkles if desired.

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