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:
- coconut oil, in its solid form – not melted
- brown sugar
- eggs
- sweet potato
- banana
- vanilla
- soy milk
- lemon juice
- gluten-Free Flour Blend
- baking soda
- baking powder
- 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.
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)
Print Pin RateIngredients
- 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
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.
Seriously, you make the prettiest foods ever. <3! Those cupcakes look so amazing! I love sweet potatoes! 😀
I’m like that too, Shashi – I taste something out, and just can’t get it out of my mind until I try making it!
I also love to try to reduce the amount of sugar in baked things. I’ve never tried sweet potato in a cake, but it makes perfect sense that it would work – it’s a perfect way to sweeten things naturally, especially together with banana. 🙂
There’s nothing wrong with a healthier cupcake! Just means we can eat more! Right? 🙂
Sweet potatoes in cupcakes?! Sign me up a few. I love using root veg in baked goods. It truly brings out the earthy and sweet natural flavors.
I loveeee sweet potato in baked goodies and these cupcakes look amazing!! I wish I had one to go with my lunch! haha Care to send me one?? 😉 Hope you have a fantastic rest of the week Shashi!!
I like to eat sweet potatoes, but I would have never made sweet potato cupcakes. Love your innovative recipes. This looks like a genius idea, Shashi. Beautiful and delicious.
I can tell just by looking at your photos how delicious moist these sweet potato cakes are. Now what did you do when you had all of these sweet potato cakes in your home. Control, so hard when they look this delicious.
Talk about a perfect southern recipe right there! Sweet potatoes in cupcake form? Sign me up for those! Laura goes down to Greenville occasionally for work (GE has a facility there), and she always tells me how nice it is. Who knows…maybe we’ll end up moving there one day! 🙂 If so, I’m totally making sure our house is within walking distance of that bakery. But in the meantime, I’ll be perfectly happy with your cupcake recreation. They look perfect!
I’ve never thought to make cupcakes with sweet potatoes. I bet they’re amazing! I love your ideas.
I’ve never made cup cakes with sweet potato before Shashi, but I remember doing (and loving) your kabocha squash recipe and that one was amazing!
So, I’ve no doubt this would is amazing too.
Pinned! 🙂
This is my kind of movie night – and these cupcakes look amazing! You also captured some really lovely photos on your trip to Brick Street Cafe. The photos, art and inspired cupcakes = a pretty successful day! [client]
Shashi, I keep hearing about this famous Brick Street Cafe and I’ve been so intrigued. I must say though, that you’ve convinced me even more about its delectable menu. Meanwhile, your sweet potato cupcakes look so, SO GOOD! Um, how do you possibly frost that beautifully? How?! Love that you made these gluten free as well! Btw, your daughter is the luckiest! A day of strolling around, enjoying art, then movies + homemade cupcakes in the evening? That seriously sounds like the best day ever. Hope you’re having an awesome week, Shashi! Pinning this!
I adore sweet potato but never had a sweet potato cupcake! I really need to try this because it sounds fantastic!
I’ve had sweet potato pie, but not sweet potato cake. So of course it’s only fair that I make this just to compare. Gotta be evenhanded about these things, right? 🙂 This looks terrific — thanks.
I obviously live in a box because I have never heard of Brick Street Cafe! But clearly they make some dang delicious baked goods! So glad we are friends and that you are kind enough to make cupcakes inspired by their cake! These look delicious, Shashi!! Love sweet potatoes, but I’ve never had them in a cupcake <– again, I live in a box. I need to get these up in my belleh immediately! Cheers, dear friend! xo
P.s Falls park looks beautiful and that painting is amazing!
I’m a little afraid of making cupcakes and cakes for some reason but these look amazinggggg! Definitely adding to my to-make-list 😀