ABSOLUTELY DELICIOUS GLUTEN FREE SWEET POTATO CUPCAKES with Dairy Free Instructions

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.  

ABSOLUTELY DELICIOUS GLUTEN FREE 

SWEET POTATO CUPCAKES

Makes about 24 

Ingredients

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.	Cinnamon
1/2 tsp.	Ginger - dry ground
1/8 tsp.	Nutmeg
16 oz./2 cups	Sweet Potatoes - cooked and soft
1/2 cup	Canola Oil or other mild flavored oil
1/2 cup	Applesauce
1/2 cup	Brown Sugar
1/2 cup	Sugar (I used evaporated cane juice crystals)
4 large	Eggs

Directions

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

Ingredients

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

Directions

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

ABSOLUTELY DELICIOUS GLUTEN FREE SWEET POTATO CUPCAKES Makes about 24 Ingredients 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. Cinnamon 1/2 tsp. Ginger - dry ground 1/8 tsp. Nutmeg 16 oz./2 cups Sweet Potatoes - cooked and soft 1/2 cup Canola Oil or other mild flavored oil 1/2 cup Applesauce 1/2 cup Brown Sugar 1/2 cup Sugar (I used evaporated cane juice crystals) 4 large Eggs Directions Place the oven rack in the center of the oven. Preheat the oven to 350℉. Line muffin tins with paper liners. In a medium bowl add the flours, xanthan gum, salt, baking powder, baking soda and spices. Mix well. Set aside. In a large bowl add the cooked & peeled sweet potatoes and mash them until smooth. Add the oil, applesauce, sugars and eggs. Mix well. Add the flour mixture, all at once, to the egg mixture. Stir together until just combined. Using a scoop that measures 2-inches across, scoop out batter into the prepared muffin tins. Bake in the center of the preheated oven for 20-25 minutes or until the cake springs back when gently touched with a finger. Cool in the pan a few minutes and then transfer to a baking rack to cool completely. 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 Directions Add all the ingredients to a bowl and beat with an electric mixer or by hand until light and fluffy.