Get ready to dive into the ultimate fusion of health and flavor with these Vegan Sweet Potato Cupcakes. They're an irresistibly moist and fluffy treat packed with the natural sweetness of sweet potatoes, enriched with aromatic spices like cinnamon and nutmeg. Topped with a velvety cinnamon buttercream frosting, these gluten-free friendly cupcakes are the epitome of fall desserts. Perfect for holiday tables, weekend brunches, or anytime you crave a sweet, spiced treat!
Why You'll Love This Recipe
Dive into these Vegan Sweet Potato Cupcakes for a delectable fall treat that's a delightful alternative to the usual pumpkin flavors! Not only are they vegan and gluten-free friendly, but these cupcakes come together quickly with simple ingredients you likely already have in your pantry. With concise instructions, you'll have these beauties ready in no time. Perfect for autumn festivities, yet so delicious you'll crave them all year round. Give them a try and indulge in the warmth and comfort of the season, any time of the year!
Sweet Potato Cupcake Ingredients
For The Sweet Potato Cupcake Batter
- 1 cup canned sweet potato puree
- 6 tablespoon melted plant butter (regular butter is also okay if you're not vegan)
- ¾ cup maple syrup
- 1 cup unsweetened oat or almond milk (regular milk can be used if not vegan)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 cups all-purpose or gluten-free flour (For gluten-free, King Arthur Measure for Measure is recommended)
For the Cinnamon Buttercream Frosting:
- 3 cups powdered sugar
- 2 tablespoon unsweetened oat or almond milk (or regular milk, if not vegan)
- 2 teaspoon vanilla extract
- 6 tablespoon softened plant butter (or regular butter if not vegan)
- 2 teaspoon cinnamon
How To Make These Sweet Potato Cupcakes
Bake the Cupcakes:
- Preheat your oven to 350°F and line your cupcake tin with paper liners.
- In a large mixing bowl, whisk together the sweet potato puree, melted plant butter, maple syrup, chosen milk, apple cider vinegar, vanilla, baking powder, baking soda, cinnamon, and nutmeg.
- Gradually fold in the flour, being careful not to over-mix. This ensures your cupcakes remain soft and fluffy.
- Evenly distribute the batter into the lined cupcake molds. Place in the oven and bake for about 30 minutes or until a toothpick comes out clean when inserted in the middle.
Prepare the Frosting:
- While the cupcakes are cooling, in another bowl, use an electric hand mixer to cream together the frosting ingredients until smooth and creamy.
- Once the cupcakes have fully cooled, generously frost each one.
- Serve and enjoy! These sweet potato cupcakes are perfect with a cup of tea or your favorite fall beverage.
Frequently Asked Questions
Store leftover sweet potato cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If they're frosted, it's best to refrigerate them.
These sweet potato cupcakes have a rich sweetness from the sweet potato, complemented by the warmth of cinnamon and nutmeg. They're moist and fluffy with a hint of maple from the syrup. The cinnamon buttercream adds a creamy, spiced finish, making them taste like a cozy fall dessert but delightful enough to enjoy any time of the year.
Yes! Here are some of our other sweet potato bakes!
Sweet Potato Cake
Sweet Potato Baked Oatmeal
Cinnamon Sugar Sweet Potato Fries
Yes! Use the Sweet Potato Streusel recipe in my baking book, Light & Easy Vegan Baking! 
Sweet Potato Cupcakes
Ingredients
Sweet Potato Cupcakes Ingredients
- 1 cup caned sweet potato puree
- 6 tablespoon melted plant butter if not vegan, regular butter will work
- ¾ cup maple syrup
- 1 cup unsweetened oat or almond milk if not vegan, regular milk will work
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Butter Cream Frosting Ingredients
- 3 cup powdered sugar
- 2 tablespoon unsweetened oat or almond milk if not vegan, regular milk will work
- 2 teaspoon vanilla extract
- 6 tablespoon softened plant butter if not vegan, regular butter will work
- 2 teaspoon cinnamon
Instructions
Sweet Potato Cupcakes Recipe Instructions
- Preheat the oven to 350 degrees
- 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!
- Pour the batter into 12-14 lined cupcake molds and bake for 30 minutes.
- While the cupcakes are baking, use an electric hand mixer to blend the icing ingredients together. Allow the sweet potato cupcakes to cool before icing them! Enjoy!
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