Average Recipe
Prep Time
20 minutes
Cook Time
25 minutes
12 cupcakes

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


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
cups melted coconut oil
2 teaspoons vanilla extract


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