Name: Sweet Potato Cupcakes
Cook time: 18 min
Total time: 18 min
Yield: 9 servings
Cuisine: Dessert
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

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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

3 tbsp oil (or additional sweet potato puree)

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

Sweet Potato Cupcakes

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