Sweet Potato Cupcakes With Cream Cheese Icing

Name: Sweet Potato Cupcakes With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Quinoa Flour; 1/2 cups All-purpose Flour; 3/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; 1 Egg; 1/2 cans (15 Oz. Size) Sweet Potato Puree; 1/2 cups Canola Oil; 2 Tablespoons Molasses; 3/4 cups Brown Sugar; 1 teaspoon Vanilla Extract; FOR THE FROSTING:; 1 package Cream Cheese (8 Ounce Package); 2 Tablespoons Earth Balance (or Butter); 1 cup Powdered Sugar; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
1/2 cups Quinoa Flour
1/2 cups All-purpose Flour
3/4 teaspoons Baking Soda
1/4 teaspoons Salt
1 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1 Egg
1/2 cans (15 Oz. Size) Sweet Potato Puree
1/2 cups Canola Oil
2 Tablespoons Molasses
3/4 cups Brown Sugar
1 teaspoon Vanilla Extract
FOR THE FROSTING:
1 package Cream Cheese (8 Ounce Package)
2 Tablespoons Earth Balance (or Butter)
1 cup Powdered Sugar
1 teaspoon Vanilla Extract

1
Preheat the oven to 350u00b0F (175u00b0C) and prepare your 12-count cupcake pan by greasing it or using paper liners.
2
In one bowl, combine the flours, baking soda, salt, cinnamon, and nutmeg and sift together.
3
In a separate large bowl, combine the egg, pumpkin, canola oil, molasses, brown sugar and vanilla by stirring well. Add the dry ingredients into the wet ingredients in portions while stirring.
4
Divide batter into cupcake pan and bake for about 30 minutes. Then remove pan from the oven and allow cupcakes to cool while you prepare the frosting.
5
In a large bowl beat together the cream cheese, Earth Balance, powdered sugar and vanilla until a rich creamy texture has formed. I always try to use as little sugar as possible by starting with 1 cup and adding more if needed. You can use 2 cups if you like a sweeter frosting. Then ice the cupcakes and dig in!
6
Adapted from Eat, Live, Run.

907

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Quinoa Flour, 1/2 cups All-purpose Flour, 3/4 teaspoons Baking Soda, and more.

Yes, Sweet Potato Cupcakes With Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!