Ingredients
Scale
Ginger Sweet Potato Cupcakes:
- 1/2 cup brown sugar
- 2 TBSPs salted butter softened (from a stick of butter- save the rest to use for the frosting)
- 1 egg
- 3/4 cup baked and mashed sweet potato
- 1 tsp vanilla
- 1/2 cup milk
- 1/2 cup gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ginger
Ginger Frosting:
- remaining stick of butter (6 TBSPs)
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 TBSP non dairy milk
- 1/2 tsp ginger
Instructions
Ginger Sweet Potato Cupcakes:
- Preheat Oven to 350 degrees
- Cream butter and brown sugar with an electric handheld mixer.
- Then add in the egg and mix well.
- After that add in the baked and mashed sweet potato and mix well
- Mix in the vanilla and milk
- 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.
- Spoon mix into lined muffin pan and bake at 350 for 22-25 minutes.
- Remove from oven and let cool.
Ginger Frosting:
- 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.
- When cupcakes have cooled, pipe frosting onto cupcakes and enjoy with chilled Beaujolais wine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cupcake, Dessert