Description
These Delicious Sweet Potato Cupcakes offer a cozy and naturally sweet dessert option perfect for any occasion. Featuring the warm flavors of cinnamon and nutmeg combined with moist sweet potato puree, these cupcakes are gluten-free adaptable and can be topped with a variety of frostings like marshmallow, classic cream cheese, or dairy-free coconut whipped cream for a delightful finish.
Ingredients
Scale
Cupcakes
- 1 cup mashed sweet potato (from roasted or canned)
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1/3 cup melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: 1/4 cup chopped walnuts or pecans
Frosting Options
- Marshmallow frosting
- Classic cream cheese frosting
- Dairy-free coconut whipped cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, eggs, maple syrup, melted oil, and vanilla extract. Mix until smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
- Combine Mixtures: Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix to keep the cupcakes tender. Fold in the nuts if using.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Bake for 18–22 minutes, checking doneness by inserting a toothpick in the center; it should come out clean when done.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Frost as desired once cooled.
Notes
- You can substitute maple syrup with honey depending on your preference.
- Using gluten-free flour makes this recipe suitable for gluten-sensitive diets.
- Frosting options vary and can be chosen based on dietary needs or flavor preferences.
- Be careful not to overmix the batter to maintain a tender cupcake texture.
- Ensure cupcakes are fully cooled before frosting to prevent melting or sliding of frosting.
