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–+ servings
Sweet Potato Cupcakes

Delicious Sweet Potato Cupcakes with Vegan Marshmallow Frosting

These Sweet Potato Cupcakes are a delightful fall treat, perfect for Thanksgiving and adaptable for various dietary needs.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 9 cupcakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Sweet Potato Puree Can substitute with canned sweet potato puree or pumpkin.
  • 1/3 cup Water or Milk of Choice Use plant-based milk for a dairy-free option.
  • 1 teaspoon Pure Vanilla Extract Can swap for almond extract.
  • 1 tablespoon White Vinegar or Cider Vinegar Essential for light texture.
  • 1/4 cup Oil or Additional Sweet Potato Puree For oil-free version, replace with Greek yogurt or extra puree.
  • 1 cup Flour (Spelt, White, or Gluten-Free All-Purpose) Avoid coconut or almond flour.
  • 1/2 cup Sugar or Coconut Sugar Adjust according to taste.
  • 1 teaspoon Cinnamon Gives a warm spiced flavor.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 teaspoon Baking Soda Necessary for rise.
  • 1 teaspoon Baking Powder Necessary for rise.
  • 1/2 teaspoon Ground Ginger Optional for extra warmth.
Frosting Ingredients
  • 1/2 cup Vegan Butter or Margarine For creamy frosting.
  • 2 cups Powdered Sugar Adjust to taste.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
  • 1/4 cup Coconut Cream Optional for richer frosting.

Equipment

  • Oven
  • Mixing bowl
  • Cupcake tin
  • Whisk
  • Spatula
  • Ice cream scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake tin with nine cupcake liners.
  2. In a large mixing bowl, whisk together the sweet potato puree, water or plant-based milk, vanilla extract, vinegar, and oil. Let sit for at least 10 minutes.
  3. Sift in the flour, sugar, cinnamon, salt, baking soda, baking powder, and ground ginger into the wet mix. Fold gently until just combined.
  4. Fill each cupcake liner about two-thirds full with the batter.
  5. Bake for about 18 minutes or until a toothpick inserted comes out clean.
  6. Let the cupcakes cool on a wire rack before frosting.

Nutrition

Serving: 1cupcakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 3000IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Cupcakes can be stored at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months, unfrosted.

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