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
Ingredient
– ▢ 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
CREAM CHEESE FROSTING
Step 1
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.
Direction
Step 2
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!
Step 3
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.
Step 4
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.
Step 5
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.