I am not sure it is possible to survive the fall without some type of spiced cupcake or muffin. And sweet potatoes are the hero ingredient here that will make you forget about anything pumpkin spiced. These are so good to serve at the end of a meal but have no shame if you find yourself having one for breakfast.
Prepare the oven & pan:
Preheat the oven to 350°. Line a 12-well muffin pan with cupcake liners.
Prepare the batter:
In a large mixing bowl, whisk the eggs, sweet potato puree, coconut milk, coconut sugar, coconut oil and 1 tsp vanilla together until smooth. In a separate mixing bowl, whisk the almond flour, tapioca flour, baking soda, spices and 1/4 tsp salt until combined. Add the dry ingredients to the wet ingredients and stir until fully incorporated.
Prepare & bake the cupcakes:
Scoop the batter into each well three-quarters the way full. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes:
Let the cupcakes cool in the pan for 10 minutes. Then remove from the pan and let cool completely on a wire rack, at least 30 minutes.
Make the frosting:
In the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese, butter, confectioners sugar, heavy cream, 1 tsp vanilla and a good pinch of salt and mix on high for about 1 minute. Scrape down the sides as needed.
Frost and serve the cupcakes:
Using an offset spatula, scoop about 2 tbsp of frosting onto each cupcake and frost evenly. Then indulge at once.
Store the cupcakes:
Store in an air tight container in the fridge for up to 2 days.
Ingredients
Directions
Prepare the oven & pan:
Preheat the oven to 350°. Line a 12-well muffin pan with cupcake liners.
Prepare the batter:
In a large mixing bowl, whisk the eggs, sweet potato puree, coconut milk, coconut sugar, coconut oil and 1 tsp vanilla together until smooth. In a separate mixing bowl, whisk the almond flour, tapioca flour, baking soda, spices and 1/4 tsp salt until combined. Add the dry ingredients to the wet ingredients and stir until fully incorporated.
Prepare & bake the cupcakes:
Scoop the batter into each well three-quarters the way full. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes:
Let the cupcakes cool in the pan for 10 minutes. Then remove from the pan and let cool completely on a wire rack, at least 30 minutes.
Make the frosting:
In the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese, butter, confectioners sugar, heavy cream, 1 tsp vanilla and a good pinch of salt and mix on high for about 1 minute. Scrape down the sides as needed.
Frost and serve the cupcakes:
Using an offset spatula, scoop about 2 tbsp of frosting onto each cupcake and frost evenly. Then indulge at once.
Store the cupcakes:
Store in an air tight container in the fridge for up to 2 days.