Updated: Jul 18
Healthy cupcakes that satisfy dessert cravings.
These cupcakes are vegan, gluten-free and nutritious.
They're made with fresh sweet potato and strawberries.
Sweet potatoes are known to be good sources of Vitamins A and C, fiber, and potassium.
Strawberries are high in Vitamin C and antioxidants.
-1, 16 ounce white sweet potato (Hannah), baked 1 hour at 415°F
-1/2 cup maple syrup
-4 tablespoons vegan butter (I use Miyoko’s)
-1 teaspoon pure vanilla extract
-2 teaspoons freeze dried dragon fruit powder
-Dash sea salt
1 1/4 cups gluten-free oat flour
1 cup gluten free all purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup pure maple syrup
1/2 cup avocado oil
1/4 cup unsweetened plain plant based milk
1 ¼ cup chopped strawberries
1 tablespoon pure vanilla extract
For the frosting:
-In a blender combine the cooked white sweet potato (skin removed), maple
syrup, butter, milk, dragon fruit powder, vanilla and salt.
-Blend on the highest speed until smooth
-Place frosting in refrigerator for at least an hour to firm.
For the cupcakes:
-Clean out blender and set aside.
-To a mixing bowl, add oat flour, all purpose
flour, baking powder, and salt. Stir well.
-In the blender, add all the wet ingredients (maple syrup,
avocado oil, milk, strawberries and vanilla extract) and blend on the highest speed until the
strawberries have liquified.
-Pour this mixture into the dry mixture in the mixing bowl. Whisk until there are no chunks in the batter.
-Line a cupcake pan with cupcake liners and pour
the batter into the cupcake liners.
-Bake at 425°F for 10 minutes. Without opening the oven,
change the oven temperature to 375°F and bake another 10 minutes.
-Remove from oven and
allow to fully cool before decorating.
-Once cooled, top cupcakes with frosting and enjoy.