Description
Delicious Sweet Potato Cupcakes recipe that is moist and flavorful, perfect for any occasion.
Ingredients
Units
Scale
Sweet Potato Cupcakes:
- 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 Oven: Preheat the oven to 350°F.
- Mix Ingredients: Whisk sweet potato puree, water or milk, vanilla extract, vinegar, and oil in a bowl and let sit for 10 minutes. In another bowl, sift flour, sugar, cinnamon, salt, baking soda, baking powder, and ground ginger. Combine the wet and dry ingredients to form a batter.
- Bake: Scoop the batter into cupcake liners, filling them about 2/3 full. Bake for 18 minutes.
- Cool: Allow the cupcakes to cool before serving. For best flavor, enjoy the next day.
Notes
- Use leftover sweet potato to make Sweet Potato Brownies.
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 12g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
