Sweet Potato Cupcakes (Inspired by Brick Street Sweet Potato Cake)

These gluten-free, dairy-free, and butter-free, Sweet Potato Cupcakes are inspired by Brick Street Café’s Sweet Potato Cake. These cupcakes are decadently moist – even though they err on the side of being healthier!

These Sweet Potato Cupcakes are gluten-free and dairy-free. They are super moist in part due to the slightly over-baked sweet potato and banana in them.

With hints of cinnamon and ginger, these cupcakes are an equal-opportunity sensory pleaser!

I used a ginger and cinnamon-spiked, non-dairy whipped topping on some, but, my daughter said they were just fine on their own!

What are the ingredients needed to make these sweet potato cupcakes?

You will need the following 12 ingredients:

A few tips:

• If the sweet potato is slightly overcooked, it works better in this recipe.
• The riper the banana, the better.
• This is a dairy-free recipe. However, if lactose is your friend, please substitute the soy milk and lemon juice for buttermilk.
• And, if you would rather use a gluten-full flour, then you can substitute the GF flour blend for some all-purpose flour.

Recently, a friend shared her recipe for the famous Brick Street Chocolate cake. And she raved on and on about the Brick Street Cafe. Well, I love chocolate cake. No, make that, I love cake!

So, I figured that my daughter and I would hop in the car and drive on up to Greenville, South Carolina to Brick Street Cafe to taste a slice of their cake.

Of course, the plan was to drive on up, eat chocolate cake and drive on back. But, as most plans seem to go these days, things didn’t pan out quite like that.

You see, we were convinced by a patron, to also try the sweet potato cake. Since we had driven all the way there, we figured why not. And gosh-darn-it! That sweet potato cake was downright scintillating!

With our bellies full of chocolate cake and sweet potato cake, I really didn’t want to sit in a car for a couple of hours, so we took a gander through the area and happened on Falls Park and a one-of-a-kind performance by painter, Brian Olsen! My mind was blown watching him totally convert a black canvas in less than 10 minutes!

After checking out Falls Park, Reedy River Falls and Artisphere in downtown Greenville, we headed home and on that whole drive back I couldn’t stop thinking of that sweet potato cake!

So, when I got home, I figured I would whip up a healthier version, in cupcake-sized portions, that we could enjoy on our movie night.

And, y’all, that’s how these Sweet Potato Cupcakes ended up here on the blog!

Deadpool was on the menu for our movie night when we got back home, along with these Sweet Potato Cupcakes! 

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Sweet Potato Cupcakes (Inspired by Brick Street Sweet Potato Cake)

4.53 from 21 votes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 cupcakes

Author: Shashi

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These, gluten-free, dairy-free and butter-free, Sweet Potato Cupcakes were inspired by Brick Street Cafe’s Sweet Potato Cake. These cupcakes are decadently moist – even though they err on the side of being healthier!

Ingredients

• 1/4 coconut oil in it’s solid form – not melted
• 2/3 cup brown sugar
• 2 eggs
• 1 cup baked and mashed sweet potato
• 1 ripe banana
• 1 teaspoon vanilla
• 1 cup soy milk*
• 1 tbsp lemon juice fresh*
• 1 cup Gluten Free Flour Blend
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees
• In a bowl, using an electric mixer, cream coconut oil and brown sugar together for 2 minutes or so
• Mix in the eggs
• Add in mashed sweet potato, vanilla and banana and mix well
• Add in Gluten free flour, cinnamon, ginger, salt, baking power, and baking soda and mix gently
• Pour in cup of soy milk and lemon juice and mix till well incorporated
• Pour into lined cupcake tray and bake for 15 minutes
• Let cool and if so desired, mix non dairy whipped topping with cinnamon and ginger and decorate cupcakes with it or enjoy as is.

Notes

*Just a note in case you are not lactose intolerant, instead of soy milk and lemon juice, you can use buttermilk. Do keep in mind that buttermilk will make this not a dairy-free recipe.

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 230mg | Fiber: 1g | Sugar: 14g

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