Sweet Potato-Ginger Cupcakes
Recipe Type: Dessert, Cupcake
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 cupcakes
Ginger Sweet Potato Cupcakes:
  • ½ cup brown sugar
  • 2 TBSPs salted butter softened (from a stick of butter- save the rest to use for the frosting)
  • 1 egg
  • ¾ cup baked and mashed sweet potato
  • 1 tsp vanilla
  • ½ cup milk
  • ½ cup gluten free flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp ginger
Ginger Frosting:
  • remaining stick of butter (6 TBSPs)
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 TBSP non dairy milk
  • ½ tsp ginger
Ginger Sweet Potato Cupcakes:
  1. Preheat Oven to 350 degrees
  2. Cream butter and brown sugar with an electric handheld mixer.
  3. Then add in the egg and mix well.
  4. After that add in the baked and mashed sweet potato and mix well
  5. Mix in the vanilla and milk
  6. Add the gluten free flour, baking powder, baking soda, ginger to a bowl and mix well. Then using a spatula, fold this ginger flour mix into the wet ingredients.
  7. Spoon mix into lined muffin pan and bake at 350 for 22-25 minutes.
  8. Remove from oven and let cool.
Ginger Frosting:
  1. Add softened butter, and powdered sugar to bowl and using an electric handheld mixer, mix well. Then add in the milk, vanilla and ginger and mix until well incorporated.
  2. When cupcakes have cooled, pipe frosting onto cupcakes and enjoy with chilled Beaujolais wine.
Recipe by Honest Cooking at https://honestcooking.com/sweet-potato-ginger-cupcakes/