Sweet Potato Cupcakes (Gluten-Free)
These gluten-free sweet potato cupcakes are soft, moist, and delicious. Topped with a smooth cream cheese frosting, they make a perfect gluten-free dessert for fall gatherings, Thanksgiving, or any holiday celebration. This easy cupcake recipe is ideal if you’re looking for simple GF baking ideas that are crowd-pleasing and delicious.
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About this gluten-free cupcake recipe
This easy GF Sweet Potato Cupcake recipe is ideal if you’re looking for simple gluten-free baking ideas that are crowd-pleasing and delicious. They’re perfect for fall gatherings, Thanksgiving, or any holiday celebration, like this GF Sweet Potato Cake.
These moist cupcakes are soft and topped with a smooth cream cheese frosting that adds richness. They are made with alternative flours, like brown rice flour, and they are easy to prepare. They also pair with many add-ins. Great gluten-free sweet recipe with vegetables!
Can I make these holiday cupcakes ahead of time? Yes, you can make the cupcakes in advance and store them at room temperature or in the refrigerator. Frost them just before serving.
Ingredients
The main ingredients of this recipe are:
- Flours: brown rice flour and corn starch.
- Eggs: room temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Sweet potato: canned sweet potato puree, or a homemade one.
- Spices: ground cinnamon, ginger, and nutmeg.
How to make GF Best Sweet Potato Muffins
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
For the cupcakes:
Whisk brown rice flour, cornstarch, baking powder, baking soda, salt, ground cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
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 or until a tester comes out dry. 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 the desired consistency. Let chill in the refrigerator for at least 20 minutes before spreading for the best consistency.
Once the cupcakes are completely cold, top them with the cream cheese frosting.
Storing
If the cupcakes are frosted, keep them covered in the refrigerator. You can freeze them in an air-tight container or freezer bag.
Variations
- Flour: replace the brown rice flour and cornstarch with gluten-free all-purpose flour.
- Spiced cupcakes: increase all the spices for a strong flavor.
- Topping: leave the muffins as they are.
- Chocolate: add chocolate chips or chunks for a chocolatey version.
- Dried fruits: add chopped toasted walnuts, almonds, or pecans for crunchiness.
For more fall desserts
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
- 3/4 cup brown rice flour
- 1/2 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 fresh lemon juice
Instructions
For the cupcakes:
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, cornstarch, baking powder, baking soda, salt, ground cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
- 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.
- Once the cupcakes are completely cold, top them with the cream cheese frosting.
For the frosting:
- In a medium bowl, mix softened butter, powdered sugar, softened cream cheese, and lemon juice, and beat until desired consistency. Let chill covered in the refrigerator for at least 20 minutes before spreading.