Imagine sinking your teeth into a cupcake that's not just decadently delicious, but also secretly packed with nutrition. These Healthy Sweet Potato Cupcakes are about to become your new obsession - a dessert that proves you can have your cake and eat it too! Forget everything you know about traditional cupcakes; this recipe transforms the humble sweet potato into a mouthwatering treat that will make your taste buds dance and your body thank you. Whether you're a health-conscious foodie or just someone who loves incredible flavors, these cupcakes are about to change your dessert game forever.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Healthy
Serves: 12 cupcakes
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup honey
- 1/4 cup coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sweet potato frosting (made from mashed sweet potatoes and honey)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners or lightly grease with coconut oil.
- In a large mixing bowl, mash the sweet potatoes until smooth and creamy, ensuring no large lumps remain.
- Add honey, melted coconut oil, eggs, and vanilla extract to the mashed sweet potatoes. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
- In a separate bowl, sift together whole wheat flour, baking powder, baking soda, cinnamon, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet sweet potato mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, blend mashed sweet potatoes with honey until smooth and creamy. Once cupcakes are completely cool, spread or pipe the sweet potato frosting on top.
- Optionally, garnish with a sprinkle of cinnamon or chopped nuts for added texture and flavor.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Tips
- • Use room temperature ingredients to ensure smoother mixing and better texture • Don't overmix the batter - this can lead to dense, tough cupcakes • Make sure your sweet potatoes are well-mashed and lump-free for a silky smooth batter • Use a light hand when folding dry ingredients to keep the cupcakes tender • For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients • Allow cupcakes to cool completely before frosting to prevent melting • For a more decorative look, use a piping bag to apply the sweet potato frosting • Store in the refrigerator to maintain freshness and prevent the frosting from spoiling • These cupcakes can be made ahead and freeze beautifully for up to a month
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 40mg
