Sweet Potato Pie Cupcakes

I love cupcakes! They are mini cakes of happiness that are the perfect size and usually topped with delicious frosting. Who could ask for more!

These sweet potato cupcakes are perfect to make if you have a little extra sweet potato puree leftover from all your Thanksgiving baking and they are sure to be a hit. Shoot, you might even get away with calling them healthy sweet potato cupcakes because they have sweet potato in them! Who am I kidding though; they are delicious cupcakes full of sweetness and taste as delicious as can be!

Who am I kidding though; they are delicious cupcakes full of sweetness and taste as delicious as can be!

They are also made without traditional flour, so you can make them for your gluten-free family and friends without any worries! This recipe is adapted from a delicious cupcake recipe found in Julie Bauer’s Paleo Cookbook and I just love it! The original recipe is for Samoa cupcakes and I decided to change things up a bit and make these Sweet Potato Pie Cupcakes. Seriously, perfect for Thanksgiving or any Fall get-together.

The original recipe is for Samoa cupcakes and I decided to change things up a bit and make these Sweet Potato Pie Cupcakes. Seriously, perfect for Thanksgiving or any Fall get-together.

When making these cupcakes you want to make sure to use blanched almond flour. Unblanched almond flour or meal still has the almond skins on and I find aren’t as finely ground as the blanched.

Tapioca flour/starch can be a little tricky to find in the stores sometimes. I like to buy it in bulk from a local co-op in my town because it’s cheaper than in the prepackaged bags. You can usually find it with other flours in the big bulk bins. I’ve also noticed the prepackaged tapioca flour in the baking aisle with the gluten-free or other specialty flours.

The frosting for these cupcakes is a whipped vanilla buttercream from Iambaker. It is super scrumptious, but you can use any frosting for these cupcakes! I totally learned how to use a large frosting tip to make the cupcakes look so pretty and now I want to frost everything!

Last Sunday, my church had its annual Thanksgiving potluck dinner and I brought these cupcakes and my healthy simple sweet potato casserole and although both dishes were a hit, I think these cupcakes were definitely the favorite!  By the time I got around to the dessert table all the cupcakes had been eaten. It’s such a good feeling when other people like the food you make!

By the time I got around to the dessert table all the cupcakes had been eaten. It’s such a good feeling when other people like the food you make!

Whether you are making these for a potluck or your own Thanksgiving dinner, they are a delicious addition to any dessert selection! Enjoy!

Take a look at our other Thanksgiving recipes!
Healthy Simple Sweet Potato Casserole
Easy Creamy Garlic Mashed Potatoes
Easy Homemade Cranberry Sauce
Roasted Fall Vegetables
Pumpkin Ricotta Cheesecake

Please visit my blog, https://www.ATableFullofJoy.com for more yummy recipes! See you there!

Sweet Potato Pie Cupcakes

These sweet potato pie cupcakes are so delicious you can’t even tell they are gluten free!

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Ingredients

  

• 1 1/2 cup blanched almond flour
• ½ cup tapioca flour/starch
• ½ cup coconut sugar
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 eggs at room temperature
• ½ cup melted coconut oil
• 1 tsp vanilla
• 2/3 cup sweet potato puree

For topping

• 1 cup semi-sweet chocolate chips melted
• Vanilla Buttercream Frosting

Instructions

 

• Preheat oven to 350°F
• Combine well in a large mixing bowl: almond flour, tapioca flour, coconut sugar, baking soda, baking powder, cinnamon, and salt.
• In a medium mixing bowl combine eggs, coconut oil, vanilla and sweet potato puree. If you are making your own puree, find out how to here.
• Add the wet ingredients to the dry and mix until just combined.
• Use ice cream scoop to scoop even amounts of batter into lined cupcake pan.
• Bake for 12-14 minutes, until a toothpick inserted into the cupcakes comes out clean.
• Once cupcakes have cooled completely, microwave chocolate chips until melted. Microwave in 30 second intervals, stirring every 30 seconds until completely melted. Dip each cupcake top in the melted chocolate. Put in the refrigerator to harden, while you make the frosting.
• I used a whipped vanilla buttercream recipe from iambaker.net, but you could use any frosting for the top.
• Frost the cupcakes and enjoy!