Sweet Potato Cupcakes

Vegan Sweet Potato Cupcakes (source)

  • ½ cup almond milk
  • ½ cup sweet potato puree
  • 2 ½ tsp pure vanilla extract
  • 3 ½ tbsp melted coconut oil
  • 1 tbsp apple cider vinegar
  • 1 cup whole wheat flour (or all-purpose flour)
  • ½ tsp plus 1/8 tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ cup brown sugar
  • 1 tbsp sugar in the raw
  • 1 cup vegan mini chocolate chips
  1. Preheat oven to 350 degrees F. Grease a cupcake tin or line with cupcake liners, and set aside. 
  2. In a medium mixing bowl, whisk together the milk, sweet potato, vanilla, oil, and vinegar. Let sit at least 5 minutes. 
  3. In a large mixing bowl, combine remaining ingredients and stir very well. Pour wet into dry, and stir until just evenly mixed.  Stir in chocolate chips all but 2 tbsp.
  4. Pour evenly into cupcake tins. Make sure the batter fills only a little over half of each cupcake tin, as it will rise considerably as it cooks. 
  5. Sprinkle the reserved 2 tbsp chocolate chips equally on top of the cupcakes.
  6. Bake 19-20 minutes, or until cupcakes have risen and are lightly golden. Let cool 15 minutes before removing from the cupcake tins.

Vegan Buttercream Frosting (source)
  • ½ cup organic non-hydrogenated shortening
  • ½ cup vegan butter (room temp)
  • 3 cup powdered sugar
  • 1 tbsp almond milk
  • ½ tsp salt
  • 1 tsp vanilla extract
  1. In a mixing bowl, blend together the shortening and the butter until well mixed. 
  2. Add the powdered sugar 1 cup at a time. Once you have added 2 cups of powdered sugar add the milk, salt, and the vanilla extract and blend until smooth. 
  3. Frost the cupcakes as desired and top with a cinnamon teddy graham (optional).

These were so freaking yummy! I didn't feel guilty eating them for breakfast most days as I only frosted half of them. :P I hope you try them out!

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