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.


  • 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


  1. Preheat the oven to 335℉. Line a 12-cup muffin tin with 12 paper liners.
  2. In a mixing bowl, combine milk, maple syrup, vanilla, vinegar, and flaxseed.
  3. In a separate bowl whisk together the flours, baking powder, baking soda, and salt.
  4. Add the wet mix to the flour and mix well.
  5. Evenly divide the batter between 12 cupcake molds.
  6. Bake 30 to 35 minutes or until a toothpick inserted in the center of a cupcake comes out dry.
  7. Transfer cupcakes to a cooling rack and let cool completely.
  8. 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.
  9. Transfer frosting to a piping bag, and pipe onto the tops of cooled cupcakes.
  10. Chill cupcakes in the fridge for an hour or until ready to serve.
  11. Just before serving, decorate tops of cupcakes with fresh fruits.

Healthy eatingshouldn't be a hassle


With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

see more from this author
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap