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