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Sweet Potato Cupcakes
5 from 33 votes

Sweet Potato Cupcakes

Sweet Potato Cupcakes combine mashed sweet potatoes, oat and almond flours, and warming cinnamon to create moist and flavorful cupcakes. These cupcakes have a tender crumb and natural sweetness from maple syrup, complemented by a smooth cream cheese and Greek yogurt frosting with vanilla. Gentle mixing prevents toughness, while baking until just done keeps them soft. They make a distinctive baked treat that showcases sweet potato's subtle earthiness in a cupcake format.

Prep Time
15 mins
Cook Time
20 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 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

    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 (5%) Cholesterol 52mg (17%) Sodium 274mg (11%) Potassium 151mg (3%) Fiber 3g (12%) Sugar 17g (34%)

Nutrition Facts

Serving: 12 Serving

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.