AuthorJillianGlenn
DifficultyBeginner

Sweet potato baking is right up there with pumpkin baking when I think about delicious fall desserts. I love incorporating sweet potato puree into my baked goods during the fall time because it adds a level of moisture and density that is so comforting when the temperature starts to fall! Not to mention, they're just delicious. These sweet potato cupcake are spiced with cinnamon and nutmeg. They're super moist and fluffy while still being nice and dense. Basically, the perfect cupcake texture! These tender baked treats are topped with delicious cinnamon vegan buttercream icing. If you're looking for a fall treat to serve on the dessert table this year, give these a try! Did I mention they're vegan and can be made gluten free? And, your friends and family won't even know it!

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Yields12 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Sweet Potato Cupcake
Vegan Cinnamon Butter Cream Frosting Ingredients

1

Preheat the oven to 350 degrees

2

In a medium mixing bowl, mix the sweet potato puree, melted plant butter, maple syrup, almond milk, apple cider vinegar, vanilla, baking powder, baking soda, cinnamon, and nutmeg. Then, add the flour and mix until a batter forms. Be careful not to over mix!

3

Pour the batter into 12-14 lined cupcake molds and bake for 30 minutes.

4

While the cupcakes are baking, use an electric hand mixer to blend the icing ingredients. Ice the cupcakes and enjoy!

Ingredients

Sweet Potato Cupcake
Vegan Cinnamon Butter Cream Frosting Ingredients

Directions

1

Preheat the oven to 350 degrees

2

In a medium mixing bowl, mix the sweet potato puree, melted plant butter, maple syrup, almond milk, apple cider vinegar, vanilla, baking powder, baking soda, cinnamon, and nutmeg. Then, add the flour and mix until a batter forms. Be careful not to over mix!

3

Pour the batter into 12-14 lined cupcake molds and bake for 30 minutes.

4

While the cupcakes are baking, use an electric hand mixer to blend the icing ingredients. Ice the cupcakes and enjoy!

Sweet Potato Cupcakes Made With Country Crock Plant Butter