These Healthy Sweet Potato Cupcakes are gluten free, vegan, and packed with fall flavor. The Sweet Potato Frosting is rich, creamy, and so easy to make!
½ cup mashed orange sweet potato
⅓ cup plus 1 tablespoon maple syrup
¼ cup coconut sugar
2 tablespoons avocado oil
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups gluten free oat flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ cup chopped pecans
1 cup mashed white sweet potato
2 tablespoons maple syrup
2 tablespoons melted coconut oil
2 tablespoons almond milk
Preheat the oven to 350 degrees and line a cupcake pan with nonstick liners.
In a bowl, stir together all of the wet ingredients. Add in the dry ingredients and mix well to combine. Divide the batter between the cups and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
Once the cupcakes are cooled. Add all the frosting ingredients into a blender. Blend until smooth, adding a third tablespoon of almond milk, if needed. Spread the frosting onto each cupcake. Top with extra chopped pecans, if desired.
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