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An unwrapped frosted sweet potato cupcake.
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5 from 9 votes

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: sweet potato cupcakes
Servings: 12


Cream Cheese Frosting

  • 8 oz full fat cream cheese softened to room temperature
  • ½ cup full fat Greek yogurt at room temperature
  • ¼ cup maple syrup
  • 1 ½ teaspoons vanilla extract


  • Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
  • Whisk together mashed sweet potato, milk, eggs, maple syrup, oil and vanilla in a large mixing bowl.
    Whisking together wet ingredients in a bowl.
  • Combine flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl.
    Dry ingredients whisked together in a separate bowl.
  • Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix!
    Incorporating the dry ingredients into the wet ingredients with a spatula.
  • Divide the batter evenly between muffin cups.
    Cupcake batter divided evenly into 12 paper lined muffin cavities.
  • Bake cupcakes for 17-20 minutes, or until a toothpick inserted into a cupcake comes out clean.
    Twelve baked sweet potato cupcakes in a muffin tin.
  • Let cupcakes cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
  • While cupcakes are cooling, make the cream cheese frosting. Add all ingredients to a medium mixing bowl and use a hand mixer on medium speed to whip all the ingredients together until smooth and fluffy, scraping down the sides as needed. Alternatively, you can use a stand mixer.
    Whipped frosting in a bowl.
  • Once cupcakes are cool, frost and serve.
    Frosting a sweet potato cupcake with an icing bag.



Serving: 1cupcake w/frosting | Calories: 300kcal | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Monounsaturated Fat: 1g | Cholesterol: 52mg | Sodium: 274mg | Potassium: 151mg | Fiber: 3g | Sugar: 17g