Sweet Potato Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free sweet potato cupcakes made with almond and oat flour, naturally sweetened with maple syrup and cinnamon. They're fluffy, moist, and excellent topped with cream cheese frosting.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup sweet potato (cooked and mashed, canned sweet potato also works)
- ¼ cup unsweetened almond milk (at room temperature)
- 2 large eggs (at room temperature)
- ½ cup maple syrup (at room temperature)
- ¼ cup coconut oil (melted )
- 1 teaspoon vanilla
- 1 cup oat flour
- 1 ½ cups almond flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 8 oz full fat cream cheese (softened to room temperature)
- ½ cup full fat Greek yogurt (at room temperature )
- ¼ cup maple syrup
- 1 ½ teaspoons vanilla
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 150mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 284mg
- Calcium
- 109mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.