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Sweet Potato Cupcakes

Delicious Vegan Sweet Potato Cupcakes for Cozy Moments

These Sweet Potato Cupcakes are a moist, vegan delight that brings the comforts of fall into any gathering.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Sweet Potato Puree Canned sweet potato puree or butternut squash can be substituted.
  • 1/3 cup Water or Milk of Choice Use plant-based milk for a vegan option.
  • 1 teaspoon Pure Vanilla Extract Ensure it's pure for the best taste.
  • 1 teaspoon White Vinegar or Cider Vinegar Lemon juice can be used as a substitute.
  • 1/3 cup Oil or Additional Sweet Potato Puree For an oil-free version, use extra sweet potato puree.
  • 1 cup Flour Spelt, white, or gluten-free all-purpose flour is recommended.
  • 3/4 cup Sugar or Coconut Sugar Honey or maple syrup can be used with adjusted liquid.
  • 1 teaspoon Cinnamon Optional ground ginger can be added for warmth.
  • 1/2 teaspoon Salt Essential for enhancing flavor.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
Frosting Ingredients
  • 1/2 cup Vegan Butter or Coconut Oil Essential for a creamy texture.
  • 2 cups Powdered Sugar Adjust to taste for sweetness.
  • 1 cup Marshmallow Fluff (Vegan) Adds delightful marshmallow flavor.
  • 1 teaspoon Vanilla Extract Always opt for pure extract.

Equipment

  • Cupcake tin
  • mixing bowls
  • whisk
  • spatula
  • piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
  2. Whisk together sweet potato puree, water or plant-based milk, vanilla extract, vinegar, and oil in a bowl and let sit for 10 minutes.
  3. In a separate bowl, combine flour, sugar, cinnamon, salt, baking soda, and baking powder.
  4. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  5. Fill each cupcake liner about two-thirds full with batter.
  6. Bake in the preheated oven for 18 minutes, checking doneness with a toothpick.
  7. Let the cupcakes cool for about 10 minutes, then transfer to a wire rack.
  8. Frost the cooled cupcakes with your desired frosting.

Nutrition

Serving: 1cupcakeCalories: 190kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 1000IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Allow cupcakes to cool completely before frosting to prevent melting. Use fresh sweet potato puree for best results.

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