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Monday, February 23, 2015


Posted by Bryna Bear aka Gluten Free Baking Bear

    I had two roasted sweet potatoes left and I wanted to use them before they went bad.  I found a recipe for Sweet Potato Cupcakes that won on Cupcake Wars.  My leftover sweet potatoes were exactly enough to make the cupcakes. I converted the recipe into a gluten free version and cut the sugar by half.  The spicing is perfect, no wonder these won.  
     These Sweet Potato Cupcakes are moist, tender and pure heaven.  They are similar to a carrot cake.  After one taste I decided not to frost them.  Just plain, the cupcakes were perfect for me.  If I was more ambitious on baking day I would have made some frosting just to see how it would taste.  However, since I was perfectly content savoring them unadorned, I did not bother.  
     I have not tried it yet, but I’m sure these would come out great with an egg replacer to make a vegan version.  

Makes about 24 

1 cup
Sorghum Flour
1/2 cup
Chickpea Flour
1/2 cup
Tapioca Flour
3/4 tsp.
Xanthan Gum
1 1/2 tsp.
Baking Soda
1 1/2 tsp.
Baking Powder
1/2 tsp.
Sea Salt
2 tsp.
1/2 tsp.
Ginger - dry ground
1/8 tsp.
16 oz./2 cups
Sweet Potatoes - cooked and soft
1/2 cup
Canola Oil or other mild flavored oil
1/2 cup
1/2 cup
Brown Sugar
1/2 cup
Sugar (I used evaporated cane juice crystals)
4 large

  1. Place the oven rack in the center of the oven.  Preheat the oven to 350℉.  Line muffin tins with paper liners.
  2. In a medium bowl add the flours, xanthan gum, salt, baking powder, baking soda and spices.  Mix well.  Set aside.
    Dry ingredients all mixed.
  3. In a large bowl add the cooked & peeled sweet potatoes and mash them until smooth.  
    Cooked sweet potatoes mashed in the bowl.
  4. Add the oil, applesauce, sugars and eggs.  Mix well.
    The wet ingredients in the bowl.

    The wet ingredients all mixed.
  5. Add the flour mixture, all at once, to the egg mixture.  Stir together until just combined.
    Dry ingredients added all at once to the wet ones.
  6. Using a scoop that measures 2-inches across, scoop out batter into the prepared muffin tins.
    Scooping out the mixed batter.

    Raw batter int he prepared muffin tin.
  7. Bake in the center of the preheated oven for 20-25 minutes or until the cake springs back when gently touched with a finger.  
    Baked cupcakes.
  8. Cool in the pan a few minutes and then transfer to a baking rack to cool completely.
  9. They are very delightful plain, but, if you want to guild the lily, a cream cheese frosting will go perfectly with these cupcakes.  Below is my recipe for cream cheese frosting.

Cream Cheese Frosting

16 oz.
Cream Cheese at room temperature - for dairy free use non dairy cream cheese
4 Tbs.
Unsalted Butter at room temperature for dairy free use 2 Tbs. of margarine and 2 Tbs. of shortening.
½ cup  
Powdered Sugar - you can adjust this to taste
¼ cup  
Whole Milk - for dairy free use non dairy milk of choice.
2 tsp.  
Vanilla extract


1) Add all the ingredients to a bowl and beat with an electric mixer or by hand until light and fluffy.


  1. This reminds me of a recipe that used pumpkin puree. Looking forward to your sweet potato version!

    1. Hi Donna,
      Yes, this is similar to many pumpkin recipes. Oddly enough, with this recipe the results taste more like a carrot cake than a pumpkin bread. Let me know how it comes out when you make it. Thank you for taking the time to comment.


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