Sweet Potato Cupcakes with Maple Cream Cheese Frosting
Oh boy. It's officially November, and the time has come.
What time is that, you ask?
It's the end of Daylight Savings Time!
The time when it really begins to hit home that winter is coming.
Pretty soon it will be dark by 5pm and I'm not all that thrilled about that. But! If there's one thing that can get me through another long New York winter, it's fresh baked goods! (Holla!)
That and the holidays. Can you believe that it's time to start thinking about the holidays already?
Well, I've got the perfect "Oh no. It's almost holiday time and I have no idea what I'm going to make for this party/that gathering/all these assorted work functions/etc!" recipe for you.
Make these cupcakes for your friends and family, and you'll be overhearing, "Wow! You really have your stuff together! These cupcakes must have taken hours of preparation and hard work," in no time.
It will be our little secret that this is basically the easiest recipe ever. ;)
Without further ado, I present to you:
Sweet Potato Cupcakes with Cream Cheese Frosting
- 1/2 Cup Unsweetened Almond Milk
- 1 Teaspoon Apple Cider Vinegar
- 1/2 Cup Pastry Flour
- 3/4 Teaspoon Baking Powder
- 3/4 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Salt
- 1 Cup Pureed Sweet Potato
- 1/3 Cup Canola Oil
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 1/2 Cup Organic Cane Sugar
- 1/2 Cup Light Brown Sugar
- 1/2 Cup Vegan Butter (I prefer Earth Balance Vegan Buttery Sticks), Room Temperature
- 1/2 Cup Vegan Cream Cheese (I highly recommend Tofutti Better Than Cream Cheese. I don't think this recipe would turn out the same with a different brand.)
- 3-4 Cups Powdered Sugar
- 2 Teaspoons Vanilla Extract
- 5 Tablespoons Maple Syrup
- 1/4 Teaspoon Unsweetened Almond Milk
- Preheat oven to 350 and place paper liners in cupcake pan.
- In small bowl, mix almond milk and apple cider vinegar. Set aside.
- In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In Kitchen-Aid Mixer, combine sweet potato puree and previously prepared almond milk/vinegar mixture. Mix on low while adding oil, vanilla extract, and vanilla extract.
- Continue mixing on low while adding cane sugar and brown sugar.
- Make sure pouring shield is on mixer, then, little by little, add previously prepared flour mixture. Mix until thoroughly combined.
- Scoop batter by spoonful into liners until 3/4 full. Bake for 22-25 minutes. Cool.
- Using Kitchen-Aid Mixer, cream Earth Balance and Tofutti until smooth.
- Slowly add powdered sugar. Mix until combined.
- Continue mixing and add vanilla extract, maple syrup, and almond milk.
- Frost cupcakes. Garnish with pecans and a few drops of maple syrup before serving.
I hope you like this recipe!
Please feel free to leave a comment and let me know what you think.
As always, I hope you have a marvelous day! Thank so much for stopping by.
Note: This post contains affiliate links, which means that I will be compensated for purchases made through these links. I will only link to items that I truly believe to be valuable and of good quality. Thank you!