Name: Sweet Potato Cupcakes
Yield: Makes 16 cupcakes
Ingredients: 1/2 cup oat flour; 6 tablespoons all-purpose flour; 1/2 teaspoon baking soda; 6 tablespoons granulated sugar; 2 tablespoons unsalted butter, at room temperature; 1 egg white; 1/4 cup cooked or canned sweet potato; 1/4 teaspoon vanilla extract; 2 tablespoons skim milk; 1/4 cup confectioners' sugar; 3 tablespoons reduced-fat cream cheese, at room temperature; 1/4 teaspoon cinnamon; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground cloves; 2 tablespoons dried cranberries, chopped

Ingredients

Makes 16 cupcakes

Batter:

1/2 cup oat flour

6 tablespoons all-purpose flour

1/2 teaspoon baking soda

6 tablespoons granulated sugar

2 tablespoons unsalted butter, at room temperature

1 egg white

1/4 cup cooked or canned sweet potato

1/4 teaspoon vanilla extract

2 tablespoons skim milk

Frosting:

1/4 cup confectioners' sugar

3 tablespoons reduced-fat cream cheese, at room temperature

1/4 teaspoon cinnamon

1/8 teaspoon ground cardamom

1/8 teaspoon ground cloves

2 tablespoons dried cranberries, chopped

Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.

Nutrition Per Serving

Per 2 frosted cupcakes: 144 calories

5 g fat

3 g saturated fat

24 g carbohydrate

13 g sugar

1 g fiber

3 g protein

#### Nutritional analysis provided by Self

Leave a Review

Reviews (6)

Terrible. They were dry and practically tasteless. I re-made again adding a 1/2 tea of cinnamon, a 1/4 tea salt (you must have salt for taste) and - here is how to make them moist - 2 tablespoons of unsweetened apple sauce. They came out less like hockey pucks and more like actual cupcakes.
- cadmiumgirl
- Los Angeles
- 9/13/2013
Delicious--even with half the sugar and no frosting. Makes 6 regular-size cupcakes.
- Anonymous
- Sacramento, CA
- 4/4/2013
made them last night. ended up doubling the recipe, and it was enough for about 12 normal sized ones. would eat again! good texture, decent flavor. baked for about 15 min.
- cookiequeen821
- sacramento, ca
- 3/11/2013
These were very good. The kids loved them as well. I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.
- Hawoh
- 3/3/2013
it looks very good
- JackieStewart59
- Fl.
- 2/28/2013
I made these this morning for my toddlers. I love that they are not too sweet and a healthy alternative to most muffins (I consider these more of a muffin than a cupcake). The kids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer.
- doriede
- Nashville
- 2/23/2013