Sweet Potato Cupcakes Recipes

Gluten-free sweet potato cupcakes prepared with almond and oat flour, naturally sweetened, and cinnamon-flavored. They're fluffy, moist, and excellent with cream cheese icing.   

 – ▢  1 cup sweet potato, cooked and mashed, canned sweet potato also work 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


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 – ▢  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


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Step 1

Preheat oven to 350°F. Line muffin pans with silicone or paper. Mix mashed sweet potato, milk, eggs, maple syrup, oil, and vanilla in a large bowl.


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Step 2

In a larger bowl, combine flour, cinnamon, baking powder, soda, and salt. Mix dry and wet ingredients just until combined. A few lumps are fine. Avoid overmixing!

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Step 3

Divide the batter evenly between muffin cups.  Bake cupcakes for 17-20 minutes, or until a toothpick inserted into a cupcake comes out clean. 

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Step 4

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.

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Step 5

While cupcakes cool, make cream cheese frosting. Whip all ingredients in a medium bowl with a hand mixer on medium speed until smooth and fluffy, scraping sides as needed. Try a stand mixer.  

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Step 6

Once cupcakes are cool, frost and serve.   

Also See

Pear Smoothie Recipes