Description

Sweet Potato Cupcakes

These delicious sweet potato cupcakes are full of autumn warmth, perfect for a Thanksgiving gathering or any cozy night in. They bring a unique twist with their combination of sweet potato puree, warm spices, and an optional marshmallow frosting that makes them feel like a mini sweet potato pie in cupcake form! Plus, they’re easy to make, vegan-friendly, and a big hit at parties!

1/2 cup sweet potato puree
1/2 cup water or milk of choice
2 1/2 tsp pure vanilla extract
1 tbsp white vinegar
3 tbsp oil or extra puree
1 cup flour (spelt, white, or GF)
1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Directions:
1. Preheat oven to 350°F. Line a cupcake tin.
2. Whisk the first 5 ingredients. Let sit for 10 minutes.
3. Stir in remaining ingredients to form a batter.
4. Scoop into liners, 2/3 full. Bake for 18 min, let cool.

Prep Time: 30 mins
Kcal: 150 per cupcake