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5.0 from 33 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 Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 300 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
  2. Whisk together mashed sweet potato, milk, eggs, maple syrup, oil and vanilla in a large mixing bowl.
  3. Combine flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl.
  4. 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!
  5. Divide the batter evenly between muffin cups.
  6. Bake cupcakes for 17-20 minutes, or until a toothpick inserted into a cupcake comes out clean.
  7. 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.
  8. 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.
  9. Once cupcakes are cool, frost and serve.

Nutrition Information

Serving 1cupcake w/frosting Calories 300kcal (15%) Carbohydrates 28g (9%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 9g (45%) Monounsaturated Fat 1g Cholesterol 52mg (17%) Sodium 274mg (11%) Potassium 151mg (4%) Fiber 3g (12%) Sugar 17g (34%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 300

% Daily Value*

Serving 1cupcake w/frosting
Calories 300kcal 15%
Carbohydrates 28g 9%
Protein 8g 16%
Fat 17g 26%
Saturated Fat 9g 45%
Monounsaturated Fat 1g 5%
Cholesterol 52mg 17%
Sodium 274mg 11%
Potassium 151mg 3%
Fiber 3g 12%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.