Baked Bean And Tomato Cupcakes

Ingredients

• 0.5 c unsalted butter, room temperature, divided
• 1 c sugar
• 1 large egg
• 1 (15 oz) can pinto beans, drained and mashed
• 1.25 c flour
• 1 t baking soda
• 1 t cinnamon
• 1 c diced tomatoes
• 1 (8 oz) package of cream cheese, room temperature
• 1.5 t vanilla, divided
• 3 c powdered sugar
• 1 T tomato paste (use extra-concentrated tomato paste to keep the frosting from getting too moist and runny)

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