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Sweet Potato Cupcakes

Sweet Potato Cupcakes That Will Delight Your Holiday Table

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Enjoy these Sweet Potato Cupcakes, a delightful vegan treat perfect for the holiday table.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Sweet Potato Puree Can substitute with canned pumpkin or butternut squash puree.
  • 1/4 cup Water or Plant-Based Milk Choose your favorite plant-based milk for a dairy-free option.
  • 1 teaspoon Pure Vanilla Extract Opt for pure for the best taste.
  • 1 tablespoon Vinegar (White or Cider) Essential for texture.
  • 1/4 cup Oil or additional Sweet Potato Puree For oil-free option, use equal parts sweet potato puree or Greek yogurt.
  • 1 cup Flour (Spelt or Gluten-Free) Feel free to experiment with gluten-free alternatives.
  • 1/2 cup Sugar or Coconut Sugar Coconut sugar offers a lower glycemic index.
  • 1 teaspoon Cinnamon Adjust to your personal taste preferences.
  • 1/2 teaspoon Salt Enhances sweetness and overall flavor.
  • 1 teaspoon Baking Soda Important leavening agent.
  • 1 teaspoon Baking Powder Important leavening agent.
  • 1/2 teaspoon Ground Ginger Optional for additional flavor.
For the Marshmallow Frosting
  • 1 cup Vegan Marshmallow Cream Look for dairy-free alternatives.
  • 2 cups Powdered Sugar Can adjust amount to taste.
  • 1 teaspoon Vanilla Extract Choose pure for richer taste.

Equipment

  • Cupcake Tin
  • Mixing bowls
  • whisk
  • sifter
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with colorful cupcake liners.
  2. In a large mixing bowl, whisk together the sweet potato puree, water or plant-based milk, vanilla extract, and vinegar, 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. Slowly add the dry ingredients to the wet mixture, folding gently until just combined.
  5. Divide the batter between the cupcake liners, filling each about two-thirds full.
  6. Bake for 18 minutes and check for doneness with a toothpick.
  7. Allow the cupcakes to cool in the tin for about 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 130mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For best results, refrigerate the cupcakes overnight before frosting. This enhances their texture and eases liner removal.

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