Serve these slightly sweet holiday cupcakes with or without frosting. I prefer to frost them with the Dairy-Free Cream Cheese Frosting recipe below. Be sure to use the white-fleshed sweet potatoes for a white frosting! You could also spread them with real organic cream cheese mixed with a little honey if you can tolerate dairy. If so, try my Honey Cream Cheese Frosting.
Ingredients
Dry Ingredients
1 cups
blanched almond flour
(gently packed)
¼ cups
coconut flour
¼ cups
arrowroot powder
1½ teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
1 teaspoons
cinnamon
½ teaspoons
ground cardamom
½ teaspoons
ground ginger
¼ teaspoons
ground cloves
Wet Ingredients
4 large
eggs
¼ cups
maple syrup
⅓ cups
melted
coconut oil
2 teaspoons
vanilla extract
Frosting
¾ cups
cooked
white sweet potatoes
(still warm)
6 tablespoons
coconut oil
¼ cups
maple syrup
2 tablespoons
unsweetened applesauce
2 tablespoons
arrowroot powder
2 teaspoons
vanilla extract
1 pinches
sea salt