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Sweet Potato Cupcakes

Sweet Potato Cupcakes

These sweet potato cupcakes are easy to make, gluten free, and delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cupcakes
Author Lisa


  • 1 1/2 cup blanched almond flour
  • ½ cup tapioca flour/starch
  • ½ cup white sugar or coconut sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 eggs at room temperature
  • ½ cup melted butter or coconut oil
  • 1 tsp vanilla
  • 2/3 cup sweet potato puree*

For topping

  • Brown Sugar Buttercream Frosting link to recipe in instructions


  • If you are making your own sweet potato puree see notes.
  • Preheat oven to 350°F
  • Combine well in a large mixing bowl: almond flour, tapioca flour, coconut sugar, baking soda, baking powder, cinnamon, and salt.
  • In a medium mixing bowl combine eggs, coconut oil, vanilla and sweet potato puree.
  • Add the wet ingredients to the dry and mix until just combined.
  • Use ice cream scoop to scoop even amounts of batter into lined cupcake pan.
  • Bake for 14-16 minutes, until a toothpick inserted into the cupcakes comes out clean.
  • Enjoy!


*To make sweet potato puree preheat oven to 425°F. Wash and dry a medium sized sweet potato. Using a fork poke holes in it then wrap in foil. Bake in oven for 45-60 minutes or until fully cooked and squishy. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth. Alternatively you could use canned sweet potato or canned pumpkin for this recipe.