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!
0.5 cup mashed orange sweet potato
0.33333333333333 cup plus 1 tablespoon maple syrup
0.25 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
0.5 teaspoon baking soda
0.5 cup chopped pecans
1 cup mashed white sweet potato
2 tablespoons maple syrup
2 tablespoons melted coconut oil
2-3 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.