Description
Delight in these moist and flavorful Sweet Potato Cupcakes that are perfect for any occasion. These cupcakes are easy to make and a great way to enjoy the goodness of sweet potatoes in a sweet treat.
Ingredients
Units
Scale
Cupcake Batter:
- 1/2 cup sweet potato puree
- 1/2 cup water or milk of choice
- 2 1/2 tsp pure vanilla extract
- 1 tbsp white vinegar or cider vinegar
- 3 tbsp oil or additional sweet potato puree
- 1 cup flour (spelt, white, or gf all purpose)
- 1/2 cup sugar or coconut sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- optional 1/2 tsp ground ginger
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line a cupcake tin.
- Mix Wet Ingredients: Whisk together sweet potato puree, water or milk, vanilla extract, vinegar, and oil. Let sit for at least 10 minutes.
- Combine Dry Ingredients: Sift flour, sugar, cinnamon, salt, baking soda, baking powder, and ground ginger in a separate bowl.
- Form Batter: After 10 minutes, add dry ingredients to the wet mixture and stir until a batter forms.
- Bake: Scoop the batter into cupcake liners, filling them about 2/3 full. Bake for 18 minutes.
- Cool and Serve: Allow the cupcakes to cool before serving. For best flavor, enjoy the cupcakes the next day.
Notes
- Use leftover sweet potato to make Sweet Potato Brownies.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
