Sweet Potato Cupcakes with Maple Buttercream Icing
Original Recipe by Taylor Celentano
Ingredients
- For the Cupcakes:
1 1/4 cups gluten free all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
5 tablespoons butter (salted or unsalted, softened)
1/2 cup Stevia in the Raw
1/4 cup cane sugar in the raw
2 large eggs
2 teaspoons of vanilla extract
1 cup sweet potato puree (1 medium/large sweet potato)
1/2 cup plain greek yogurt
- For the Icing:
1 cup powdered sugar
1 cup Stevia in the Raw
4 tablespoons of butter (softened)
3 tablespoons of half and half
1/2 teaspoon maple extract
Chopped pecans (optional but delicious)
Directions
- Preheat oven to 350 degrees. Line a 12-cup cupcake pan with paper liners.
- Poke holes in your sweet potato with a fork and microwave for 6 minutes, peel and mash really well, set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg.
- In a large bowl or the bowl, using a hand mixer, beat butter with Stevia in the Raw and sugar until fluffy (about 3-4 minutes).
- Add eggs one at a time, scraping down bowl after each addition, and then mix in vanilla.
- Mix in 1/3 of flour mixture, then sweet potato puree, then another 1/3 flour mixture, then greek yogurt, then remaining flour mixture just until combined.
- Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely.
- For frosting, in a large bowl or the bowl with your hand mixer, beat sugar, Stevia in the Raw, and butter until smooth and creamy.
- Add your half and half to reach a smooth, spreadable (but not runny) consistency. Beat in maple extract.
- Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a sprinkle of chopped pecans.
Information
- Category
- Cupcakes, Desserts
- Yield
- 12 cupcakes
- Prep Time
- 30 minutes
- Cook Time
- 25 minutes
- Total Time
- 54 minutes, 59 seconds