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Sweet Potato Cupcakes

These sweet potato cupcakes are packed with cinnamon and sweet potato flavor.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 18 minutes
Total Time 18 minutes
Yield 9 cupcakes

Ingredients

  • 1/2 cup sweet potato puree
  • 1/2 cup water or milk of choice
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp white or cider vinegar
  • 3 tbsp oil, or additional sweet potato puree
  • 1 cup spelt, white, or gf all purpose flour
  • 1/2 cup sugar, unrefined if desired
  • 1 tsp cinnamon
  • 1/2 tsp each: salt, baking soda, and baking powder
  • optional 1/2 tsp ground ginger

Instructions

  • Preheat the oven to 350 F. Line a cupcake tin. Whisk first 5 ingredients, and let sit at least 10 minutes. You can sift remaining ingredients in a separate bowl while you wait or add them to the first bowl after time is up, then stir to form a batter. Scoop into the liners, about 2/3 of the way up. Bake 18 minutes, then let cool. These taste even better the next day, and the liners peel off easily after a day as well.
    View Nutrition Facts

Notes

Use leftover sweet potato to make Sweet Potato Brownies.
 

Nutrition Information

Calories: 100kcal