GF Sweet Potato Cupcake is the perfect fall treat! Moist, soft, perfectly spiced, and with a cream cheese frosting that adds richness.
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About this recipe
These GF Sweet Potato Cupcakes are perfect for fall season, like this satisfying GF Sweet Potato Cake. They are super easy to make and delicious.
This mini cakes are super moist, soft, and they´re topped with a rich cream cheese frosting. Perfectly spiced they are perfect for tea time or dessert.
Ingredients
The main ingredients of this recipe are:
- Flours: brown rice flour and corn starch.
- Eggs: room temperature eggs are better.
- Oil: sunflower oil.
- Sweet potato: sweet potato puree that brings moisture to the cakes.
- Spices: ground cinnamon, ginger, and nutmeg.
How to make GF Sweet Potato Muffins
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
For the cupcakes:
In a medium bowl, whisk brown rice flour, cornstarch, baking powder, baking soda, salt, ground cinnamon, ginger, and nutmeg.
In a large bowl, beat the oil with the sugar. Add the sweet potato puree and mix. Add the eggs one by one beating after each addition. Mix well.
Add the dry ingredients to the wet ones and mix until combined.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes. Let cool completely before removing and frosting.
For the frosting:
In a medium bowl, mix softened butter, powdered sugar, softened cream cheese, and lemon juice, and beat until desire consistency.
Once the cupcakes are completely cold, top them with the cream cheese frosting.
Storing
If they are frosted, keep the cupcakes covered in the refrigerator. You can freeze them in an air-tight container or freezer bag.
Variations
- Flour: this recipe uses brown rice flour and cornstarch. You can try a different mix of GF flour like almond flour.
- Spices: feel free to play with spices.
- Topping: leave the muffins as they are, with no frosting, and they are delicious too.
- Optionals: add chocolate chunks to the butter, or dried fruits like walnuts or almonds.
Sweet Potato Cupcakes (Gluten Free)
Ingredients
For the cupcakes
- ⅔ cup vegetable oil
- 2 eggs room temperature
- 1 cup sweet potato puree
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ¾ cup brown rice flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
For the frosting
- 7 ounces cream cheese (200gr) room temperature
- ⅓ cup unsalted butter (80gr) room temperature
- ½ cup and 2 tablespoons powdered sugar (100gr)
- 1 tablespoon lemon juice
Instructions
For the cupcakes
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- In a medium bowl, whisk brown rice flour, cornstarch, baking powder, baking soda, salt, ground cinnamon, ginger, and nutmeg.
- In a large bowl, beat the oil with the sugar. Add the sweet potato puree and mix. Add the eggs one by one beating after each addition. Mix well.
- Add the dry ingredients to the wet ones and mix until combined.
- Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes. Let cool completely before removing and frosting.
For the frosting
- In a medium bowl mix softened butter, powdered sugar, softened cream cheese, and lemon juice, and beat until desired consistency.
- Once the cupcakes are completely cold, top them with the cream cheese frosting.
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