Paired with a light and fruity Beaujolais, these light, gluten free, Ginger Sweet Potato Cupcakes with Ginger Frosting are a delightful end to any supper or holiday gathering.
Ingredients
- Ginger Sweet Potato Cupcakes:
- 1/2 cup brown sugar
- 2 TBSPs salted butter softened from a stick of butter- save the rest to use for the frosting
- 1 egg
- 3/4 cup baked and mashed sweet potato
- 1 tsp vanilla
- 1/2 cup milk
- 1/2 cup gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ginger
- Ginger Frosting:
- remaining stick of butter 6 TBSPs
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 TBSP non dairy milk
- 1/2 tsp ginger
Instructions
Ginger Sweet Potato Cupcakes:
- Preheat Oven to 350 degrees
- Cream butter and brown sugar with an electric handheld mixer.
- Then add in the egg and mix well.
- After that add in the baked and mashed sweet potato and mix well
- Mix in the vanilla and milk
- Add the gluten free flour, baking powder, baking soda, ginger to a bowl and mix well. Then using a spatula, fold this ginger flour mix into the wet ingredients.
- Spoon mix into lined muffin pan and bake at 350 for 22-25 minutes.
- Remove from oven and let cool.
- Ginger Frosting
- Add softened butter,and powdered sugar to bowl and using an electric handheld mixer, mix well. Then add in the milk, vanilla and ginger and mix until well incorporated.
- When cupcakes have cooled, pipe frosting onto cupcakes and enjoy with chilled Beaujolais wine.
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Nutrition
Serving: 1cupcake | Calories: 240kcal | Carbohydrates: 29.3g | Protein: 6.1g | Fat: 7.3g | Saturated Fat: 3.9g | Cholesterol: 46mg | Sugar: 16.6g
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