Sweet Potato Cupcakes

These gluten-free sweet potato cupcakes are made with a combo of almond and oat flour, naturally sweetened and loaded with cinnamon flavor. They're fluffy, moist and absolutely delicious especially when topped with cream cheese frosting.


Whisk together mashed sweet potato, almond milk, eggs, maple syrup, coconut oil and vanilla.

1. Mix Wet Ingredients

Combine almond flour, oat flour, cinnamon, baking powder, baking soda and salt in another mixing bowl.

2. Mix Dry Ingredients

Add the dry ingredients into the bowl with the wet ingredients and mix until just combined.

3. Mix Batter

Add batter to a lined cupcake tin and bake.

4. Bake Cupcake

Mix together cream cheese, Greek yogurt, maple syrup and vanilla.

5. Make Frosting

Frost cupcakes and enjoy!

6. Frost Cupcakes

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