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


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!



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


  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.