Sweet Potato Cupcakes with Cream Cheese Frosting


Sweet Potato Cupcakes

  • 1 1/2 package Cece’s Veggie Co’s Organic Sweet Potato Spirals
  • 1 1⁄2 cup gluten-free flour (can also sub for regular all-purpose flour)
  • 3⁄4 cup dairy-free milk
  • 1⁄2 cup organic coconut sugar
  • 1 1⁄2 tsp cinnamon1⁄4 tsp nutmeg
  • 2 tsp baking powder
  • Pinch of salt

Cream Cheese Frosting


  1. Preheat oven to 350F. Line a cupcake pan with cupcake liners or lightly spray with oil.
  2. Place sweet potato spirals in a large bowl. Place in steamer and steam for 10-15 minutes until completely softened.
  3. Add the softened spirals into a blender or food processor and blend until puree forms. Let cool completely.
  4. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder, and salt together. Slowly add in milk and sweet potato puree. Mix until combined being careful not to overmix.
  5. Scoop into cupcake pan about 3/4th of the way full. Bake for 25 minutes or until a toothpick comes out clean.
  6. While the cupcakes are baking, add all the ingredients for the frosting into a large bowl. Whip with a mixer until well combined and creamy. Add frosting into a piping bag.
  7. When the cupcakes are ready, remove from the oven and let cool completely. Once cooled, slowly pipe cream cheese onto cupcakes.
  8. Enjoy right away or place in the fridge until ready to be eaten.