Description
Spiced sweet potato cupcakes get a zingy ginger kick, topped with a fluffy ginger frosting. Perfect for a cozy afternoon treat.
Ingredients
Units
Scale
- 1/2 cups (118 ml) brown sugar
- 2 TBSPs salted butter
- 1 egg
- 3/4 cups (177 ml) baked and mashed sweet potato
- 1 tsp vanilla
- 1/2 cups (118 ml) milk
- 1/2 cups (118 ml) gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ginger
- 6 TBSPs butter
- 2 cups (473 ml) powdered sugar
- 1 TBSP non dairy milk
- 1/2 tsp ginger
Instructions
- Preheat oven to 350°F (177°C).
- Cream butter and brown sugar with an electric handheld mixer.
- Add in the egg and mix well.
- 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, and ginger to a bowl and mix well. Fold this ginger flour mix into the wet ingredients using a spatula.
- Spoon batter into a lined muffin pan and bake at 350°F (177°C) for 22–25 minutes.
- Remove from oven and let cool.
Ginger Frosting
- Add softened butter and powdered sugar to a bowl and mix well using an electric handheld mixer.
- Add in the milk, vanilla, and ginger and mix until well incorporated.
- When cupcakes have cooled, pipe frosting onto cupcakes.
Notes
- For a more intense ginger flavor, use fresh grated ginger instead of ground ginger.
- These cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- If you don’t have gluten-free flour, all-purpose flour can be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
- Cholesterol: 30