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
- 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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