Sweet potato cupcake ingredients
This recipe includes sweet potatoes, cinnamon, vanilla extract pure, milk or water of your choice, flour, oil vinegar, sugar, sea salt, baking soda, and baking powder.
To make oil-free cupcakes, replace the oil with the equivalent sweet potato puree or Greek yogurt.
These cupcakes can be made with spelled, white, or all-purpose gluten-free flour. I haven’t tried almond flour, whole wheat flour, rice, or coconut flour, and I can’t recommend them.
The cupcakes will rise when vinegar and baking soda are combined, just like the famous science experiment of the volcano. No eggs are needed. Use water or any plant-based milk to make vegan sweet potato muffins.
What kind of sweet potatos are there
This recipe can be used with any sweet potato, including garnet, white, purple, jewel, and Japanese sweet potatoes.
Use roasted sweet potato purée (here is How to Cook Sweet Potatoes). You should find it near the pumpkin in most regular grocery stores.
You can also use canned butternut squash or pumpkin puree. They won’t look like sweet potatoes anymore but will still taste good.
Sweet potato cupcakes
In a large bowl, whisk together the water, sweet potato puree, and any other ingredients you want to add, such as vanilla extract, vinegar, or oil.
Allow this to sit for 10 minutes while preheating the oven to 350 degrees Fahrenheit. Line a muffin tin (9 liners) with liners.
Mix all the remaining ingredients in a large bowl to make a cupcake batter. Pour the batter about two-thirds of the way into the liners.
The center rack of the oven should be heated for 18 minutes. Let cool completely before frosting. If you have the patience, you can refrigerate them overnight in a very loosely-covered container. The next day, the liners are easy to remove, and the frosting won’t melt when it hits a warm cake.
Mini sweet potato cupcakes can be made in any size you like. Bake the cupcakes for nine minutes in mini muffin pans.
Frost the cupcakes however you like.
Try cream cheese or other frostings such as almond butter, chocolate, or vanilla.
The marshmallow buttercream I used to top the cupcakes is homemade.
1/2 cup sweet potato puree
Half a cup of water or any milk of your choice
2 1/2 tsp pure vanilla extract
White or cider vinegar, 1 tbsp
Add 3 tbsp of oil or sweet potato puree
1 cup white, spelt, or GF flour
If desired, 1/2 cup of sugar can be unrefined.
1 tsp of cinnamon
Salt, baking soda, and baking powder: 1/2 teaspoon each
Optional 1/2 tsp of ground ginger
Line a muffin tin. Preheat oven to 350 F. Let the first five ingredients sit for at least 10 mins. While you wait, you can either sift the remaining ingredients into a separate bowl or add them after the time has passed. Stir to form a mixture. Pour the batter into the liners about two-thirds of the way. After 18 minutes of baking, let the liners cool. They taste even better the next day, and you can easily peel the liners off.