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One sweet potato cupcake with sweet potato frosting and a bowl of pecans on a white background.

Healthy Sweet Potato Cupcakes with Sweet Potato Frosting

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 12 cupcakes 1x
  • Category: Sweet Things
  • Cuisine: dairy-free, egg-free, gluten-free, no nightshades, refined sugar-free, soy-free, vegan, vegetarian

Description

These Healthy Sweet Potato Cupcakes are gluten free, vegan, and packed with Fall flavor. The Sweet Potato Frosting is rich, creamy, and so easy to make!


Scale

Ingredients

Wet ingredients:

  • 1/2 cup mashed orange sweet potato
  • 1/3 cup plus 1 tablespoon maple syrup
  • 1/4 cup coconut sugar
  • 2 tablespoons avocado oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Dry ingredients:

  • 2 cups gluten free oat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped pecans

Frosting ingredients:

  • 1 cup mashed white sweet potato
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 23 tablespoons almond milk

Instructions

  1. Preheat the oven to 350 degrees and line a cupcake pan with nonstick liners.
  2. In a bowl, stir together all of the wet ingredients. Add in the dry ingredients and mix well to combine. Divide the batter between the cups and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
  3. Once the cupcakes are cooled. Add all the frosting ingredients into a blender. Blend until smooth, adding a third tablespoon of almond milk, if needed. Spread the frosting onto each cupcake. Top with extra chopped pecans, if desired.