Sweet Potato Cupcakes (Gluten Free)
GF Sweet Potato Cupcake is the perfect fall treat! Moist, soft, perfectly spiced, and with a cream cheese frosting that adds richness.
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.
Notes
If they are frosted, keep the cupcakes covered in the refrigerator. You can freeze them in an air-tight container or freezer bag.