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–+ servings
Sweet Potato Cupcakes

Sweet Potato Cupcakes: Moist, Guilt-Free Delights You’ll Love

Delight in these Sweet Potato Cupcakes, a healthier dessert option with spiced sweetness and moist goodness.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 38 minutes
Servings: 9 cupcakes
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sweet Potato Puree Canned sweet potato puree can work.
  • 1/2 cup Water or Milk of Choice Any non-dairy milk is great for vegan options.
  • 1 teaspoon Pure Vanilla Extract Opt for high-quality.
  • 1 tablespoon White Vinegar Cider vinegar can be swapped in.
  • 1/3 cup Oil or Additional Sweet Potato Puree Extra sweet potato can replace oil.
  • 1 cup Flour (Spelt, White, or Gluten-Free All-Purpose) Choose gluten-free for dietary needs.
  • 3/4 cup Sugar or Coconut Sugar Coconut sugar offers a lower glycemic index.
  • 1 tablespoon Cinnamon Adjust according to your preference.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Ground Ginger Optional for extra flavor.
Optional Topping
  • 1 batch Frosting of Choice Consider cream cheese frosting or chocolate ganache.

Equipment

  • cupcake tin
  • Mixing Bowls
  • Whisk
  • sifter
  • spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake tin with nine liners.
  2. In a large mixing bowl, whisk together the sweet potato puree, water (or milk), vanilla extract, vinegar, and optional oil until combined and let sit for 10 minutes.
  3. In a separate bowl, sift or mix together the flour, sugar, cinnamon, salt, baking soda, and baking powder.
  4. Gently stir the dry mixture into the wet ingredients until just combined. The batter should remain slightly lumpy.
  5. Scoop the prepared batter into the lined cupcake tin, filling each liner about two-thirds full.
  6. Bake for approximately 18 minutes, until golden brown and a toothpick comes out clean.
  7. Cool in the tin for a few minutes before transferring to a wire rack and cool completely before frosting.

Nutrition

Serving: 1cupcakeCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 5gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2000IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Allow cupcakes to cool completely before frosting. For best flavor, refrigerate overnight before serving.

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