AuthorJillian
RatingDifficultyBeginner

These sweet potato cupcakes are vegan, super fluffy and delicious! Sweetened with sweet potato and maple syrup, and spiced with cinnamon and nutmeg! They are super moist, fluffy, and dense. 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!

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Vegan Sweet Potato Cupcakes with Cinnamon Butter Cream
Yields12 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Vegan Sweet Potato Cupcakes
Vegan Cinnamon Butter Cream Frosting Ingredients
Vegan Sweet Potato Cupcakes
1

Preheat the oven to 350 degrees

2

In a medium mixing bowl, mix the sweet potato puree, melted plant butter, maple syrup, oat or 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

Vegan Sweet Potato Cupcakes
Vegan Cinnamon Butter Cream Frosting Ingredients

Directions

Vegan Sweet Potato Cupcakes
1

Preheat the oven to 350 degrees

2

In a medium mixing bowl, mix the sweet potato puree, melted plant butter, maple syrup, oat or 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!

Vegan Sweet Potato Cupcakes with Cinnamon Butter Cream