Sweet Potato Cupcakes with Salted Maple Frosting
Ingredients
For cupcakes:
- 1-1/4 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/2 cups cooked sweet potato (2 to 3 sweet potatoes)
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 cup neutral oil (light olive oil, sunflower oil, vegetable oil)
For salted maple frosting:
- 1/2 cup unsalted butter, softened
- 1-1/4 cups confectioners’ sugar, sifted
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Spray the cups of a standard 12- cup muffin tin with nonstick spray, or use muffin liners and spray the insides of those.
- In a large bowl, whisk together the all-purpose flour, almond flour, ginger, cinnamon, nutmeg, salt, baking powder, and baking soda.
- Remove the sweet potato flesh from the skins and add the flesh to a high-speed blender. Add in the eggs, granulated sugar, maple syrup, and oil and blend for 10 seconds until very smooth.
- Add the wet ingredients to the bowl of dry ingredients and mix until there are no streaks of flour visible.
- Transfer the batter evenly into the muffin cups. An ice cream scoop is the right size.
- Bake for 20 to 25 minutes until a tester comes out just clean.
- Cool the cupcakes for 10 minutes in the pan before transferring to a rack to cool completely.
Notes
Recipe reprinted with permission from Big Bites by Kat Ashmore (Rodale Books, 2024). Photography by Christine Han.