Sweet Potato Cupcakes
User Reviews
5
Sweet Potato Cupcakes
Description
The Sweet Potato Cupcakes recipe blends cooked and mashed sweet potato with oat and almond flours, along with cinnamon and leavening agents, to produce a gently spiced, moist crumb. Using maple syrup and coconut oil adds sweetness and richness without overpowering the sweet potato flavor. The batter is mixed only until combined to maintain tenderness, and cupcakes are baked until a clean toothpick test is achieved. The cream cheese frosting is lightened with Greek yogurt and sweetened with maple syrup and vanilla to complement the cupcakes.
This recipe yields cupcakes with soft textures and an approachable cinnamon-sweet flavor profile, ideal for serving as a dessert or snack. The cream cheese frosting adds a tangy, creamy contrast that balances the natural sweetness.
The method includes cooling cupcakes before frosting for best results, ensuring the frosting remains fluffy and doesn't melt. The recipe uses both oat and almond flours, giving the cupcakes a delicate but substantial crumb while incorporating wholesome ingredients.
Ingredients
- 1 cup sweet potato cooked and mashed, canned sweet potato also works
- ¼ cup almond milk at room temperature, unsweetened
- 2 large egg 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 salt sea salt
Cream Cheese Frosting
- 8 oz cream cheese softened to room temperature, full fat
- ½ cup Greek yogurt at room temperature, full fat
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 300 kcal
% 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.
User Reviews
Overall Rating
5
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