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
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
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
2 medium Sweet Potatoes, baked, peeled, and chopped
2 tablespoons almond milk
1 tablespoon vegan butter
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.