Sweet Potato Cupcakes

• servings: 9 servings
• total time: 18 minutes

Ingredients

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 (or cider vinegar)

3 tbsp oil (or additional sweet potato puree)

1 cup flour (spelt, white, or gf all purpose)

1/2 cup sugar (or coconut sugar)

1 tsp cinnamon

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

optional 1/2 tsp ground ginger

Directions

To make sweet potato cupcakes, preheat the oven to 350 F. Line a cupcake tin. Whisk first 5 ingredients, and let sit at least 10 minutes. You can sift remaining ingredients in a separate bowl while you wait or add them to the first bowl after time is up, then stir to form a batter. Scoop into the liners, about 2/3 of the way up. Bake 18 minutes, then let cool. These taste even better the next day, and the liners peel off easily after a day as well.View Nutrition Facts

Nutrition

• Serving Size: 1 cupcake
• Calories: 100 kcal
• Total Fat: 0.2 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.1 g
• Sodium: 139 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 2.5 g