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.
Servings: 12
Ingredients
- 1 cup sweet potato cooked and mashed, canned sweet potato also works
- ¼ cup unsweetened almond milk at room temperature
- 2 large eggs at room temperature
- ½ cup maple syrup at room temperature
- ¼ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 1 ½ cups almond flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
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
Instructions
- 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.
- Combine flour, cinnamon, baking powder, baking soda and salt in a medium mixing 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!
- Divide the batter evenly between muffin cups.
- Bake cupcakes for 17-20 minutes, or until a toothpick inserted into a cupcake comes out clean.
- 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.
- Once cupcakes are cool, frost and serve.
Video
Nutrition
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