Description
Sweet Potato Cupcakes
These delicious sweet potato cupcakes are full of autumn warmth, perfect for a Thanksgiving gathering or any cozy night in. They bring a unique twist with their combination of sweet potato puree, warm spices, and an optional marshmallow frosting that makes them feel like a mini sweet potato pie in cupcake form! Plus, they’re easy to make, vegan-friendly, and a big hit at parties!
1/2 cup sweet potato puree
1/2 cup water or milk of choice
2 1/2 tsp pure vanilla extract
1 tbsp white vinegar
3 tbsp oil or extra puree
1 cup flour (spelt, white, or GF)
1/2 cup sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
Directions:
1. Preheat oven to 350°F. Line a cupcake tin.
2. Whisk the first 5 ingredients. Let sit for 10 minutes.
3. Stir in remaining ingredients to form a batter.
4. Scoop into liners, 2/3 full. Bake for 18 min, let cool.
Prep Time: 30 mins
Kcal: 150 per cupcake
Step-by-Step Guide
Follow these detailed instructions for perfect cupcakes every time. First, ensure your sweet potato puree is smooth and at room temperature. Preheat your oven to 350°F and line a muffin tin with 9-10 liners. In a large mixing bowl, thoroughly whisk together the sweet potato puree, water (or milk), vanilla extract, vinegar, and oil. Let this mixture sit for a full 10 minutes; this allows the vinegar to react with the leavening agents for a better rise.
In a separate bowl, sift together the flour, sugar, cinnamon, salt, baking soda, and baking powder. This prevents lumps and ensures even distribution of spices and leavening. After the wet mixture has rested, pour the dry ingredients into the wet. Gently fold and stir until just combined; overmixing will lead to dense cupcakes. Using a cookie scoop or spoon, fill each liner about 2/3 full. Bake on the center rack for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Serving Suggestions
These cupcakes are versatile. For a classic finish, top with the suggested marshmallow frosting or a simple vegan cream cheese frosting. A dusting of cinnamon or a sprinkle of toasted pecans adds texture and flavor. They pair wonderfully with a cup of chai tea, black coffee, or a glass of cold oat milk. For a festive presentation, serve on a platter garnished with cinnamon sticks and whole star anise.
How-to Summary
In brief: Mix wet ingredients and let sit for 10 minutes. Combine dry ingredients in another bowl. Fold dry into wet until just mixed. Fill lined cupcake tin 2/3 full. Bake at 350°F for 18 minutes. Cool completely before frosting.
Frequently Asked Questions
1. Can I use canned sweet potato puree?
Yes, canned puree works perfectly. Ensure it’s plain, not the pre-sweetened pie filling.
2. What’s the best vinegar substitute?
Apple cider vinegar is an excellent alternative. Lemon juice can also work in a pinch to provide the needed acidity.
3. How do I store these cupcakes?
Store unfrosted cupcakes in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Frosted cupcakes should be refrigerated.
4. Can I make this as a cake?
Absolutely. Pour the batter into a greased 8-inch round pan and bake for 25-30 minutes, checking for doneness with a toothpick.
5. My cupcakes are dense. What went wrong?
This is usually caused by overmixing the batter or using too much puree. Measure carefully and mix only until no dry flour remains.
Common Mistakes to Avoid
- Overmixing the Batter: This develops gluten, leading to tough, dense cupcakes. Stir until just combined.
- Incorrect Puree Consistency: Using watery puree will throw off the liquid balance. Ensure your puree is thick and smooth.
- Skipping the Resting Time: The 10-minute rest for the wet ingredients is crucial for activating the leavening. Don’t rush it.
- Overfilling Liners: Filling more than 2/3 full will cause the batter to overflow instead of forming a nice dome.
Conclusion
These sweet potato cupcakes are a delightful, moist, and flavorful treat that captures the essence of fall. Their simple, vegan-friendly ingredients and straightforward method make them accessible for bakers of any level. By following the step-by-step guide and heeding the common pitfalls, you’re guaranteed a batch of perfectly spiced, tender cupcakes. They are sure to become a cherished recipe for your holiday table or any cozy gathering.