Sweet Potato Quinoa Flour Cupcakes {gluten-free}
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Making Thyme for Health · by Sarah Rotavera

Sweet Potato Quinoa Flour Cupcakes {gluten-free}

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 11%
CARBS 38G60% OF CAL
2G FIBER15G OTHER20G TOTAL SUGAR
FAT 9G33% OF CAL
4G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Gluten-free cupcakes made with quinoa flour, sweet potato, and warm spices like cinnamon and ginger, topped with cream cheese frosting. A tender, moist dessert.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 cups quinoa flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1 cup sweet potato puree (could also use pumpkin if preferred)
  • 1/2 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon molasses
  • 2 tablespoon melted coconut oil
  • Cream Cheese Icing
  • 8 ounces reduced-fat cream cheese (softened)
  • 2 tablespoons Earth Balance (or butter)
  • 1 cup powdered sugar (more if you prefer a sweeter icing)
PREP
15M
SODIUM
262MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.