Sweet Potato Cupcakes
Indulge in the delightful experience of Sweet Potato Cupcakes, a perfect treat for any occasion. These gluten-free cupcakes expertly blend the natural sweetness of sweet potatoes with warm cinnamon, resulting in a fluffy, moist texture that will leave everyone craving more. Topped with a rich cream cheese frosting, these cupcakes are not only visually appealing but also provide a healthier dessert option that delights both kids and adults alike. Whether you’re hosting a birthday party or simply enjoying a cozy family gathering, this recipe is sure to impress!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cooked and mashed sweet potato
- ¼ cup unsweetened almond milk
- 2 large eggs
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 1 cup oat flour
- 1 ½ cups almond flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 8 oz full fat cream cheese
- ½ cup full fat Greek yogurt
- ¼ cup maple syrup
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F and line a muffin tin with liners.
- In one bowl, whisk together the mashed sweet potato, almond milk, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
- In another bowl, mix oat flour, almond flour, cinnamon, baking powder, baking soda, and sea salt.
- Gradually incorporate dry ingredients into wet ingredients; mix until just combined.
- Fill muffin cups about ¾ full and bake for 17-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool before frosting with cream cheese mixture.
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://allfoodierecipes.com/sweet-potato-cupcakes/