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- Makes 12 cupcakes
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These wholesome homemade cupcakes are subtly sweet and delightfully moist. (They also happen to be gluten-free.) The secret ingredient in the creamy vanilla frosting is white sweet potato.
Ingredients
Cupcakes
- ¾ cup unsweetened, unflavored plant-based milk
- ¾ cup pure maple syrup
- ¼ cup pure vanilla extract
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground flaxseed
- 1 cup oat flour
- ¾ cup sorghum flour
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
Frosting and Garnish
- ¾ pounds white sweet potatoes, peeled and cut into large pieces
- ¼ cup pure maple syrup
- 1 tablespoon tahini
- 1 tablespoon pure vanilla extract
- 2 kiwis, cut into half-moon slices
- 4 small strawberries, halved
- ¼ cup blueberries
Instructions
- Preheat the oven to 335℉. Line a 12-cup muffin tin with 12 paper liners.
- In a mixing bowl, combine milk, maple syrup, vanilla, vinegar, and flaxseed.
- In a separate bowl whisk together the flours, baking powder, baking soda, and salt.
- Add the wet mix to the flour and mix well.
- Evenly divide the batter between 12 cupcake molds.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of a cupcake comes out dry.
- Transfer cupcakes to a cooling rack and let cool completely.
- For frosting, place yam pieces in a steamer basket in a saucepan. Add water to saucepan to just below basket. Cover pan and steam sweet potato 20 minutes, or until very tender. Let sweet potato cool; then transfer to a food processor. Add maple syrup, tahini, and vanilla. Process until smooth and creamy.
- Transfer frosting to a piping bag, and pipe onto the tops of cooled cupcakes.
- Chill cupcakes in the fridge for an hour or until ready to serve.
- Just before serving, decorate tops of cupcakes with fresh fruits.
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Comments (8)
(5 from 1 vote)Why use so many different flours? That gets expensive, having to buy 3 different types of flour. Can I just use one type of flour?
Hi Melissa, Our gluten-free baking recipes tend to use at least two different gluten-free flours, because a blend does the best job of mimicking the light, neutral flavor of regular all-purpose flour. You can find more info about that in our gluten-free baking guide: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/ Hope this is helpful! Thank you, Courtney Davison Editor, Forks Over Knives
Is the amount of vanilla correct in the recipe? Did you mean 1/4 teaspoon instead of 1/4 cup?
Still waiting to hear if 1/4c. Of vanilla is a typo?
Hi Terri, We've checked with the recipe creator and it is correct! It may sound like a lot but it makes for deliciously vanilla-y cupcakes. Let us know how it goes when you give it a try!
I made these with about 2.5 cups of sweet potato and 1 teaspoon of vanilla. It has good flavor.
Please let me know if I can use Jaggery powder instead of maple syrup
I have a question. Is the vanilla amount correct in the cupcake? That seems like a lot of vanilla extract .