Sweet Potato Cupcakes were on my to do list this fall, but I got so discouraged by all of my pumpkin mishaps that the sweet potato treats never happened. Now it is the dead of Winter and I have been re-inspired. This sweet potato cupcakes are happening, today.
Vegan Sweet Potato Cupcake Recipe
Attribution: http://bakeanddestroy.net/2009/11/vegan-sweet-potato-cupcakes/
Ingredients:
2 tablespoons ground flax seeds
6 tablespoons warm water
1 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp ground cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup raw sugar
1/2 cup canola oil
1 cup baked, peeled, chopped sweet potato
Directions:
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, use an electric mixer to whip flax seed and water. Allow it to sit for about 5 minutes until it becomes gelatinous.
In a separate bowl, whisk together all purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, nutmeg, and salt.
To the flax goop, add raw sugar and canola oil. Beat with an electric mixer and gradually mix in dry ingredients.
Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.
Bake for 18 – 22 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.
Allow them to cool before frosting.
Vegan Whipped Sweet Potato Frosting Recipe
Attribution: http://www.godairyfree.org/news/nutrition-headlines/savory-black-bean-cupcakes-with-whipped-sweet-potato-frosting
Ingredients:
2 medium Sweet Potatoes, baked, peeled, and chopped
2 tablespoons almond milk
1 tablespoon vegan butter
Directions:
Cream together sweet potato, almond milk, and vegan butter with an electric mixer in a large bowl.
Beat on high for 2 additional minutes, incorporating air, to make it light, fluffy, and smooth.
About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.
About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.
{ 5 comments… read them below or add one }
hey, there!
I’m in love with your blog!
I was looking for vegan cupcake recipe and then I found you.
Just perfect!
I can’t wait to try everything!
it is such a shame that we don’t have vegan cream cheese or vegan butter here
kisses from Brazil!
ps: and loved your curly hair.
Hi Tasha! I just stumbled on your blog while searching for a good vegan garlic breadsticks recipe when I found your Olive Garden (veganized) recipe and had to wipe the drool off my keyboard! I’m so excited to have found another vegan blog to add to my reader!
Unfortunately, your Instagram and Twitter links don’t work!
Cheers,
Sara
[ Smiles ] Thank you for posting this sweet-potato cup cake recipe.
These were really delicious! I didn’t use oil, I used applesauce instead. They stuck to the wrapper a little bit, but they were really moist and bouncy. Thanks! oh and I used oats because I didn’t have whole wheat flour.
After they cooled, they didn’t stick to the wrapper, they were perfect!