Healthy Keto Sweet Potato Cupcakes are so easy to make and taste beyond delicious. Every bite of this fluffy and moist sweet potato cupcake takes you to your favorite fall treat! Loaded with lots of cinnamon and your favorite fall spices this one is definitely going to be your new favorite.
These healthy Sweet Potato Cupcakes are your perfect fall and Thanksgiving treat. Loaded with all your favorite fall spices this is warm, comforting and so delicious.
Biting into these warm and moist sweet potato cupcakes feels so rich and comforting. These Healthy Sweet Potato Cupcakes are gluten-free, keto-friendly, sugar-free and low-carb.
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Ingredients needed to make Healthy Sweet Potato Cupcakes
Wet Ingredients
- Mashed Sweet Potatoes - So you want to boil and make a puree of the Sweet Potatoes. You can even use canned Sweet potato puree for this recipe.
- Eggs - helps bake these cupcakes. Make sure you use room temp. eggs.
- Low Fat Milk - you can replace it with oatmeal or almond milk as well.
- Xylitol (or any sugar-free sweetener of your choice) - you can replace it with any natural or sugar-free sweetener of your choice.
- Coconut Oil - makes these cupcakes really moist
- Vanilla Extract - for flavor
Dry ingredients
- Oats Flour - Use store-bought Oats flour, you can use homemade as well.
- Coconut Flour - This makes the cupcakes really soft and moist
- Spices - Ground Cinnamon, Ground Cloves, Ground Ginger & Ground Cardamom
- Baking Powder - for baking these
- Sea Salt - brings it all together
- Cream Cheese - Make sure you use room temp. cream cheese
- Vanilla Extract - for flavor
- Ground Cinnamon - for fall flavor
See recipe card for quantities. Also, watch the video for a quick visual.
How to make Healthy Sweet Potato Cupcakes
These healthy Sweet Potato Cupcakes are low-carb and keto cupcakes. While I have added eggs so they are not vegan. You can find the vegan substitutions below for the same recipe.
Combine all the wet ingredients - mashed sweet potatoes, eggs, milk, coconut oil & vanilla extract in a bowl.
Add the dry ingredients - Oats Flour, Coconut Flour, Ground Spices, Baking powder and salt. Fold to combine.
Add the batter to a lined muffin tin and bake these for 15 min @350F.
Make Cream Cheese Frosting and frost the baked and cooled cupcakes.
Remember to cool down the cupcakes to room temperature before you add the frosting so that the frosting does not melt on top.
Hint: I like to cool down the cupcakes for at least 30 minutes to room temperature before I add the frosting over them.
Substitutions
- Vegan - I haven't tried the vegan version of this recipe, however, I think you can give it a try. You can replace Eggs with Flax meal and avoid the Cream Cheese Frosting or use vegan cream cheese as well.
- Flour - You can use Bob's Red Mill Almond Flour as it's best for baked goods. Also if you're not on gluten restriction you can use All Purpose Flour.
- Sweetener - instead of Xylitol you can use Erythrol or Monk Fruit Sweetener or Maple Syrup for sweetener.
- Add-ins - You can add your favorite add-ons to this like Chocolate Chips Dried Cranberries or nuts of your choice.
How to Puree Sweet Potatoes at home?
Bake
You can bake the Sweet Potatoes. Just wash them thoroughly, poke holes around it and bake them in the oven @400F for about 50-60 min. Once the skin outside gets wrinkly your sweet potatoes should be ready
Boil
You can peel and cut the sweet potatoes into dices. Bring a pot of water to boil and add the sweet potato chunks. Cover cook over low heat for 15 min. Once cooked, drain and set aside to dry it out.
Steam
You can even steam Sweet Potatoes by placing peeled and diced Sweet Potatoes in a Steamer basket and cooking them until soft and tender.
To Puree Sweet Potatoes
Once the Sweet Potatoes are cool enought o touch, gently remove the skin if you haven't already.
Now you can use a fork to mash these sweet potatoes or add them to a pot and use an immersion blender to blend it smooth or
The easiest way is to simply add them to a food processor and blend until smooth.
How to Store Leftover Sweet Potato Cupcakes
Refrigerate: Store leftover Sweet Potato Cupcakes in an airtight container in the refrigerator. You can store these for up to a week.
Freeze: You can store leftover Sweet Potato Cupcakes in an airtight container in the freezer. This should stay fresh for up to three weeks.
Remember to thaw it overnight in the refrigerator before you serve.
Related
Looking for other recipes like this? Try these:
More Sweet Potato Recipes
These are my favorite Sweet Potato Cupcakes which you should definitely give a try
Keto Sweet Potato Cupcakes
INGREDIENTS
wet ingredients
- 1 cup Sweet Potato cooked and mashed
- 2 large Eggs
- ¼ cup Milk low fat
- 1 tablespoon Xylitol
- ¼ cup Coconut Oil
- ½ teaspoon Pure Vanilla Extract
dry ingredients
- 1 cup Oats Flour
- 1 cup Coconut Flour
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Cardamom
- ½ teaspoon Baking Powder
- 1 pinch Sea Salt
cream cheese frosting
- 8 oz Cream Cheese at room temp.
- ½ teaspoon Ground Cinnamon
INSTRUCTIONS
- Preheat the oven to 350F or 180C and line a muffin tin with cupcake liners
- Combine all the wet and dry ingredients in a bowl. Add the cupcake batter to your lined muffin tin
- Bake the cupcakes for 15 min. Allow them to cool down to room temp.
- Make Cream Cheese frosting by beating together cream cheese and ground cinnamon. Take it up in a piping bag, add your favorite nozzle and frost the cupcakes
- Dust some cinnamon on top and serve.
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