Description
Delightfully moist and subtly spiced, these Sweet Potato Cupcakes are a deliciously unique twist on traditional cupcakes, perfect for any occasion.
Ingredients
Scale
- 1/2 cup sweet potato puree
- 1/2 cup water or milk of choice
- 2 1/2 tsp pure vanilla extract
- 1 tbsp white vinegar or cider vinegar
- 3 tbsp oil or additional sweet potato puree
- 1 cup flour (spelt
- white
- or gf all purpose)
- 1/2 cup sugar or coconut sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- optional 1/2 tsp ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix together the sweet potato puree, water or milk, vanilla extract, vinegar, and oil or additional sweet potato puree until well combined.
- In another bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, baking powder, and optional ground ginger.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider frosting these cupcakes with cream cheese frosting or a simple glaze. Ensure sweet potato puree is well-blended for smooth batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: Sweet Potato Cupcakes, dessert, vegan cupcakes, baking, cupcakes