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–+ servings
Sweet Potato Cupcakes

Moist and Delicious Sweet Potato Cupcakes Anyone Can Make

These Sweet Potato Cupcakes are a unique, delicious, and wholesome dessert packed with flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sweet Potato Puree Can substitute with canned or roasted sweet potato.
  • 1/4 cup Water or Milk of Choice Any plant-based milk works.
  • 1 teaspoon Pure Vanilla Extract Optional.
  • 1 tablespoon White Vinegar or Cider Vinegar Can substitute with lemon juice.
  • 1/4 cup Oil or Additional Sweet Potato Puree Use more sweet potato puree for oil-free.
  • 1 cup Flour (Spelt, White, or Gluten-Free All-Purpose) Avoid coconut or almond flour.
  • 3/4 cup Sugar or Coconut Sugar Swap for erythritol if desired.
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1/4 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Optional Ground Ginger Skip if not preferred.
For the Frosting
  • 1 cup Vegan Marshmallow Fluff For topping.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • whisk
  • Spoon or Cookie Scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the sweet potato puree, water or plant-based milk, vanilla extract, vinegar, and oil. Let it sit for 10 minutes.
  3. In a separate bowl, sift or combine flour, sugar, cinnamon, salt, baking soda, and baking powder.
  4. Gently stir the dry mixture into the wet ingredients until just combined.
  5. Fill each cupcake liner about two-thirds full with the batter.
  6. Bake for 18 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the tin.
  7. Transfer to a wire rack and cool completely before frosting.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 5000IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Allow cupcakes to cool completely before frosting. For mini cupcakes, decrease baking time to about 9 minutes.

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