Sweet Potato Cupcakes
Delightful and moist cupcakes made with sweet potatoes and warm spices, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup Sweet potato puree Use fresh or canned.
- 1/2 cup Water or milk of choice Dairy or plant-based options work.
- 2 1/2 tsp Pure vanilla extract
- 1 tbsp White vinegar or cider vinegar
- 3 tbsp Oil or additional sweet potato puree Can adjust based on preference.
Dry Ingredients
- 1 cup Flour (spelt, white, or gluten-free all-purpose)
- 1/2 cup Sugar or coconut sugar Adjust sweetness as desired.
- 1 tsp Cinnamon Adds warmth and flavor.
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder (optional) Can omit if desired.
- 1/2 tsp Ground ginger
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a cupcake tin by lining it with cupcake liners.
- In a medium bowl, whisk together the sweet potato puree, water or milk, vanilla extract, vinegar, and oil. Let sit for at least 10 minutes.
- In a separate bowl, sift together the flour, sugar, cinnamon, salt, baking soda, and ground ginger.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Fill each cupcake liner about two-thirds of the way with the batter.
Baking
- Place the tin in the preheated oven and bake for about 18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for several minutes before transferring them to a wire rack.
Notes
For best flavor, allow the cupcakes to rest overnight. Serve as is or with a cream cheese glaze. Garnish with pecans or a sprinkle of cinnamon for added flair.