Adzuki Aduki Red Bean Cupcakes
Delight your taste buds with these Adzuki (Aduki) Red Bean Cupcakes, a unique fusion of sweetness and earthy flavors inspired by traditional Asian desserts. These moist and fluffy cupcakes are infused with the nutty richness of mashed adzuki beans, perfectly complemented by hints of vanilla for a delicate, aromatic treat. Made with simple pantry staples like all-purpose flour, butter, and sugar, these cupcakes strike the perfect balance between indulgence and wholesome ingredients. Topped with a light dusting of powdered sugar, they make an elegant and surprising addition to any dessert table. Perfect for adventurous bakers and fans of red bean desserts, this recipe is a must-try for showcasing the versatility of adzuki beans. Ready in just 45 minutes, these cupcakes are an easy yet impressive treat that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Adzuki beans (cooked and mashed)
- 150 grams All-purpose flour
- 120 grams Granulated sugar
- 100 grams Unsalted butter (softened)
- 120 milliliters Milk
- 1.5 teaspoons Baking powder
- 2 pieces Eggs (large)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Line a standard 12-cup muffin tin with cupcake liners.
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture and beat well after each addition. Mix in the vanilla extract.
Gradually add the mashed adzuki beans to the wet ingredients, ensuring they are evenly incorporated.
Alternately fold in the dry ingredients and milk into the wet mixture in 2-3 batches, starting and ending with the dry ingredients. Be careful not to overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcake tin from the oven and allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, dust the tops lightly with powdered sugar for a decorative finish before serving.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 144.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 307 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
