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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!

Sweet Potato Cupcakes Inspired by Brick Street Sweet Potato Cake

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:

  1. coconut oil, in its solid form – not melted
  2. brown sugar
  3. eggs
  4. sweet potato
  5. banana
  6. vanilla
  7. soy milk
  8. lemon juice
  9. gluten-Free Flour Blend
  10. baking soda
  11. baking powder
  12. salt

Please see the recipe card below for exact measurements.

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.
Greenville through Samsung

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!

Sweet Potato Cupcakes Inspired by Brick Street Sweet Potato Cake and perfect for #DataAndAMovie Night with FREE VUDU Walmart Family Mobile Movie

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!

Sweet Potato Cupcakes Inspired by Brick Street Sweet Potato Cake

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

Sweet Potato Cupcakes Inspired by Brick Street Sweet Potato Cake

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 FacebookInstagram, and/or Pinterest!

Sweet Potato Cupcakes Inspired by Brick Street Sweet Potato Cake

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

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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
  • 2/3 cup brown sugar
  • 2 eggs
  • 2 eggs
  • 1 cup baked and mashed sweet potato
  • 1 cup baked and mashed sweet potato
  • 1 ripe banana
  • 1 ripe banana
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 cup soy milk*
  • 1 cup soy milk*
  • 1 tbsp lemon juice (fresh)*
  • 1 tbsp lemon juice (fresh)*
  • 1 cup Gluten Free Flour Blend
  • 1 cup Gluten Free Flour Blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ginger

Instructions

  1. Preheat oven to 350 degrees
  2. In a bowl, using an electric mixer, cream coconut oil and brown sugar together for 2 minutes or so
  3. Mix in the eggs
  4. Add in mashed sweet potato, vanilla and banana and mix well
  5. Add in Gluten free flour, cinnamon, ginger, salt, baking power, and baking soda and mix gently
  6. Pour in cup of soy milk and lemon juice and mix till well incorporated
  7. Pour into lined cupcake tray and bake for 15 minutes
  8. 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 Information
Yield 12 Serving Size 1
Amount Per Serving Calories 141Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 35mgSodium 230mgCarbohydrates 26gFiber 1gSugar 14gProtein 3g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Sweet Potato Cupcakes Inspired by Brick Street Sweet Potato Cake

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

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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
  • 2/3 cup brown sugar
  • 2 eggs
  • 2 eggs
  • 1 cup baked and mashed sweet potato
  • 1 cup baked and mashed sweet potato
  • 1 ripe banana
  • 1 ripe banana
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla
  • 1 cup soy milk*
  • 1 cup soy milk*
  • 1 tbsp lemon juice (fresh)*
  • 1 tbsp lemon juice (fresh)*
  • 1 cup Gluten Free Flour Blend
  • 1 cup Gluten Free Flour Blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ginger

Instructions

  1. Preheat oven to 350 degrees
  2. In a bowl, using an electric mixer, cream coconut oil and brown sugar together for 2 minutes or so
  3. Mix in the eggs
  4. Add in mashed sweet potato, vanilla and banana and mix well
  5. Add in Gluten free flour, cinnamon, ginger, salt, baking power, and baking soda and mix gently
  6. Pour in cup of soy milk and lemon juice and mix till well incorporated
  7. Pour into lined cupcake tray and bake for 15 minutes
  8. 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 Information
Yield 12 Serving Size 1
Amount Per Serving Calories 141Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 35mgSodium 230mgCarbohydrates 26gFiber 1gSugar 14gProtein 3g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Detoria Mason

Monday 12th of July 2021

Can't wait to make the CUPCAKES. I Love sweet potatoes.

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