Vegan Sweet Potato Cupcakes with Cinnamon Butter Cream
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!
Ingredients
Vegan Sweet Potato Cupcakes
- 1 cup sweet potato puree
- 6 tablespoon melted plant butter
- ¾ cup maple syrup
- 1 cup unsweetened oat or almond milk
- 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.
Vegan Cinnamon Butter Cream Frosting Ingredients
- 3 cup powdered sugar
- 2 tablespoon unsweetened oat or almond milk
- 2 teaspoon vanilla extract
- 6 tablespoon softened plant butter
- 2 teaspoon cinnamon
Instructions
Vegan Sweet Potato Cupcakes
- 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. Ice the cupcakes and enjoy!
Nutrition
Serving: 1gCalories: 337kcalCarbohydrates: 64gProtein: 2gFat: 8g
Tried this recipe?Let us know how it was!
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