These cupcakes are light, fluffy, sweet and secretly super nutritious. Not only are they vegan, gluten-free, nut-free and refined sugar-free but they also contain two vegetables. You heard me right. There are carrots in the cupcakes and white sweet potato in the frosting. Yes, I made frosting out of a potato. Stay with me please. I am not going to steer you wrong here, I promise. These cupcakes are insanely delicious and I urge you to give them a try and see if anyone notices the difference.
These cupcakes taste amazing, look amazing and best of all, they are made with wholesome ingredients and are super easy to make.
The cupcakes and the frosting are both made in a blender. They are basically fail-proof even if you are not much of a baker (raising my hand here). Pureeing the carrots in the blender is much easier than hand-grating. And, personally, I prefer the texture in the cupcake. You get all the sweet carrot flavor without the chunks of carrots.
The frosting can be spread easily as well and could be used to ice cakes. It is creamy and tastes like the real deal. And since it doesn't use powdered sugar it is much healthier than typical frostings. People are always shocked to learn they are made out of a white sweet potato. You could use a purple sweet potato for purple frosting or an orange sweet potato for orange frosting. I like the color of the white sweet potato for this recipe. To test which color you are buying at your supermarket, use your thumbnail to scratch away a tiny amount of the skin to see the color of the flesh. White sweet potatoes are also called Hannah potatoes. Hannahs have tan skin and an off-white interior. When they are cooked the flesh becomes slightly yellow. Hannah potatoes have a lightly sweet flavor and a dry texture that works well in this frosting.
To get the frosting to look like the photos I recommend using this piping tip. You simply put it through the bottom corner of a plastic bag and voila, you are now a baking champion. You can fill the plastic bag with the frosting, seal it and then gently squeeze the bag to pipe it onto the fully cooled cupcakes. I only recently started using a piping tip this year and have found it to be insanely easy and super impressive to others. This is something you should definitely add to up your baking arsenal.
I also highly recommend using these BPA-free silicone baking cups to prevent sticking and ensure the cupcakes turn out exactly as I made them. With them, you do not need to grease the baking pan and cleanup is a total breeze. They are dishwasher friendly and come out of the dishwasher completely clean without even a pre-wash. Most importantly, they make the perfect cupcakes. No sticking, burning or sogginess. Just absolute cupcake-perfection. The cupcakes pop right out of the baking cups with ease leaving almost no crumb behind. Plus, they are great for the environment and you will never run out. I’m cupcake-ready always with these secret weapons. I have not tested these cupcakes with paper or aluminum baking liners and results may vary depending on which you use.
This recipe is vegan, gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free. I hope you love these cupcakes as much as we do. If you give this recipe a try, please let me know! Leave a comment below, rate it, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!
Carrot Cake Cupcakes with White Sweet Potato Frosting
- Total Time: 30 mins
- Yield: 12 1x
Description
These nutritious cupcakes are absolutely delicious and easier to make than you would think. They are vegan, gluten-free, soy-free, nut-free and refined sugar-free and sneak in two vegetables. They are light, fluffy, insanely delicious. Everyone loves these cupcakes and never suspects how healthy they are. I recommend making the frosting ahead of time and allowing it to chill in the refrigerator until you are ready to bake. If you are able to chill it overnight it will thicken up perfectly for this recipe. This recipe makes more frosting than you will likely need so you can save extra for another batch of cupcakes. Trust me, you will want to make more! I also recommend cooking the white sweet potato ahead of time if possible to streamline the process. See notes for how to cook the white sweet potato in either a pressure cooker or oven.
Ingredients
For the frosting:
- 1, 16 ounce white sweet potato (Hannah variety), cooked in pressure cooker and skin removed*
- ½ cup maple syrup
- 6 tablespoons vegan, soy-free butter or coconut oil
- 1 tablespoon oat milk
- ½ lemon (optional to give it a slight tang/cream cheese flavor)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine salt
For the cupcakes:
- 3 cups gluten-free old fashioned oats
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ½ cup pure maple syrup
- ½ cup avocado oil
- ¼ cup unsweetened plain oat milk (I use Oatly brand)
- 1 cup baby carrots
- 1 tablespoon pure vanilla extract
optional: in place of the white sweet potato frosting you can use my new Vegan Cream Cheese Frosting (refined sugar-free)
Instructions
- Preheat oven to 425 degrees Fahrenheit and add silicone baking cups to a muffin tin. Set aside.
- For the frosting: In a blender combine the cooked white sweet potato (skin already removed), maple syrup, butter or coconut oil, milk, lemon juice (if using), vanilla and salt. Blend on the highest speed until smooth and creamy. If the mixture has trouble blending you can add a splash more of the oat milk to get it going. But, try to avoid adding extra oat milk if possible as it will ultimately make the frosting too thin for piping. Place the frosting in your refrigerator for at least an hour to allow the frosting to harden.
- For the cupcakes: Clean out and fully dry your blender. Place oats inside and blend on the highest speed for 30-60 seconds until a fine flour is formed. Be sure there are no chunks of oats remaining before transferring the oat flour to a large mixing bowl with a pour spout. To the mixing bowl, add baking powder, salt and cinnamon. Stir well. In the blender, add all the wet ingredients (maple syrup, avocado oil, oat milk, baby carrots and vanilla extract) and blend on the highest speed until the carrots have completely liquified. Pour this mixture into the dry mixture in the mixing bowl. Whisk well to ensure there are no chunks in the batter. Carefully pour the batter into the silicone baking cups. They will be 100% full and that is okay. Bake at 425 degrees for 10 minutes. Without opening the oven, change the oven temperature to 375 degrees and bake another 10 minutes. Remove from oven and allow to fully cool before decorating. Transfer the silicone baking cups to a wire cooling rack and allow to sit for 15 minutes undisturbed before removing the cupcakes from the baking cups.
- To decorate the cupcake: Remove the cupcakes from the liner before frosting. Cut a tiny hole in the bottom corner of a plastic bag and place a piping tip through the corner. Use a mini spatula to transfer the frosting that has been chilling in the refrigerator into the plastic bag. Seal the plastic bag and squeeze gently to pipe the frosting through the piping tip onto the cupcakes. Start on the perimeter of the cupcake and circle around moving inward after each circle. Serve immediately or store in the refrigerator to prevent the frosting from melting.
Notes
To cook the white sweet potato:
1. Add white sweet potato to the steamer basket in your pressure cooker. I layer a couple at once while I'm doing it but you will only need one large white sweet potato for this recipe. Add 1 cup of water to the pressure cooker and secure lid. Valve should be on sealed. Cook on manual high pressure for 18 minutes.
2. When cooking is complete, manual release and use tongs to transfer the white sweet potato(es) to a cutting board. Slice through each lengthwise with a knife. The knife should slide through very easily. If not, return to the pressure cooker to cook for another minute or two.
3. Allow the white sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.
You could also roast the sweet potatoes in an oven but it could take 40-60 minutes to fully cook. Here are the instructions for that method:
1. Place a baking sheet lined with aluminum foil on the bottom rack of your oven.
2. Preheat your oven to 425 degrees Fahrenheit. Pierce the white sweet potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil).
3. Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. The bottom baking sheet will catch any drippings for an easy cleanup.
4. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center. Remove the skin.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
This post contains affiliate links, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you so much for reading!
Rona says
Hello. Firstly just wondering if you have a weight measurement for the sweet potato. As they all differ in size, even when you say 'large', a weight measurement would be very helpful.
Secondly my daughter is requesting a pink frosting. Would it work to blend up some freeze dried strawberries or adding a teaspoon of pink pitaya powder? If so, any recommendations on measurements.
Thank you for another wonderful recipe
Elaine Gordon says
You know, you are totally right! They do vary quote a bit in size. The next time I make this I will weigh it and let you know. For the pink frosting, yes, the freeze dried raspberries or strawberries should work well. Start with just a little because you can always add but obviously you cannot take away the color. And pink pitaya powder should also work great! I have tried that before and I believe I started with 1/2 teaspoon and increased from there until the desired color was achieved. My grocery store also started carrying natural and organic food dyes (Simple Truth makes them now). You can also buy on Amazon (Supernatural is a good brand). Please let me know how it turns out for you and if you have any other questions. I will report back on the size of the potato. Great feedback! Thank you!
Rona says
Thank you so much for your prompt response Elaine. I will be making the frosting tomorrow to go on top of chocolate cupcakes. I'll wing it with the sweet potato, hopefully I use enough/ not too much. I'll be in touch with results. Thanks again
Elaine Gordon says
Of course! I was hoping to get to the store today to get the white sweet potato and test it myself. Hopefully tomorrow! We will keep each other posted for sure! Making it chocolate is a great idea. One fun idea is to add chocolate chips to the sweet potato while it is hot and let the heat of the sweet potato melt the chocolate chips. It is sooo good. You can add a pinch of salt and a drop of vanilla. Maybe 1 tablespoon of coconut oil. It will be fab!
Rona says
Hi Elaine ! Success for me too. I actually forgot to weigh before I steamed them, but I did weigh after but before I peeled skin. It was about 470 grams (greetings from Sydney Australia!). And I used about a heaped 1 tablespoon pink pitaya powder for a gorgeous deep pink hue. We all loved it especially the birthday girl. So thank you 🙂
Elaine Gordon says
Yay! Love to hear that. It is a pretty forgiving recipe so I'm glad it worked out for you despite not knowing the exact weight. And I'm SO happy the pink pitaya powder worked out too! Sounds like a total success! I'm working on a chocolate sweet potato recipe for Valentine's Day (if all goes well) so look out for that one soon! And, wow, Sydney! Love it! Wish I could come visit! 🙂 Happy belated birthday to your birthday girl!
Elaine Gordon says
I have not forgotten about you or this! Just wanted to let you know it is on my radar for this week. Did you have success with the recipe on your end? If so, what size/weight potato did you end up using?
Elaine Gordon says
Hi again! I retested it with a 16 ounce white sweet potato. I hope that helps!
Smita says
Can i use Almond milk instead of oat milk?
Elaine Gordon says
Hi - Yes! :). Enjoy! Also be sure to check out these new cupcakes I just posted: https://www.eatingbyelaine.com/best-vegan-paleo-vanilla-cupcakes/
Manuela says
Hi Elaine just wondering how long will the frosting be good for? It was sooo delicious! I think I did something wrong with my cupcakes and they turned out kind of weird. They were not too sweet and they stuck to my palate as I ate them, not very fluffy and moist either. Any tips? I love carrot cake and wanted to make it work so bad! Thank you
Elaine Gordon says
Hi, Manuela: I'm so sorry to hear your batch didn't turn out well. Did you use store-bought oat flour? That can sometimes be the reason. Please let me know. The frosting is best when made fresh and then you can allow it to thicken in the refrigerator for at least one hour. Longer is better for it to have time to thicken. You also want to avoid adding any liquid to it if possible (depending on how powerful your blender is). Please let me know more details about what you did that may have been slightly different from the recipe ingredients and/or instructions and I can try and provide more help. Thank you, Elaine
Shelley says
Hi Elaine - can you freeze the cupcakes and then defrost later and frost them?
Elaine Gordon says
Theoretically, yes, that should work but I honestly haven't tested that out with this specific recipe so I'm not 1000% sure. If you do give this a try please let me know! And I hope you enjoy it! It is a good one!
Shelley says
Thank you!
Anj says
Hi this recipe looks Fab and I want to try it for my daughter's upcoming bday and was wondering if I can use soy milk instead of oat milk in the recipe as thats what I have on hand and dont want to venture out in these times. Also of I can use regular butter.Thank you
Elaine Gordon says
Thank you! Yes, the soy milk and regular butter should work just fine. Happy early birthday to your daughter! I hope you all love this one!
thejellyfishbar says
Thank you for the awesome recipe.
Elaine Gordon says
Aw you are welcome! Thanks for letting me know you liked it!
sherri says
I will be trying these I'm quite sure in the near future. I've made a chocolate sweet potato frosting before and was totally amazed how good it was.
I've 'Pinned it' and just need to get to the store!
ps - your little one is SO adorable
Elaine Gordon says
Yes, very similar to the chocolate sweet potato frosting concept. It is so easy and so good! And thank you SO much!
Emily says
I am looking for a recipe to use for my daughter’s smash cake, as she is needing something dairy free. Any suggestions for making this recipe as a small tiered round cake?
Elaine Gordon says
Hi Emily: I would suggest using the cake from this recipe: https://www.eatingbyelaine.com/vegan-paleo-strawberry-shortcake-cake/ along with my vegan vanilla frosting: https://www.eatingbyelaine.com/vegan-vanilla-frosting/ or my chocolate sweet potato frosting: https://www.eatingbyelaine.com/vegan-paleo-chocolate-sweet-potato-frosting/ - all are dairy-free. If you are using a smaller pan you won't need to make as much... you could probably do half and cut the baking time... just watch closely toward the end to avoid burning. Please let me know if you have any questions!
Manuela says
Hi Elaine! Thanks for the recipe. A few questions. First how long is the frosting going to be good for? Loved it!! Second my cupcake didn’t turn out well. It wasn’t moist and it kind of stuck to my palate. Any tips?
Elaine Gordon says
Hi, Manuela: I'm so sorry to hear your batch didn't turn out well. Did you use store-bought oat flour? That can sometimes be the reason. Please let me know. The frosting is best when made fresh and then you can allow it to thicken in the refrigerator for at least one hour. Longer is better for it to have time to thicken. You also want to avoid adding any liquid to it if possible (depending on how powerful your blender is). Please let me know more details about what you did that may have been slightly different from the recipe ingredients and/or instructions and I can try and provide more help. Thank you, Elaine
Manuela says
Hi Elaine! Thanks for your quick response! I think a problem might be that I didn’t wash my blender when I processed my oats? Not sure if that would have an impact.
For the frosting how many days will it be good for? I’m thinking about baking something else in the next few days and to top it over with the leftover frosting. Thank you
Manuela says
Hi Elaine! Thanks for your quick response! I think a problem might be that I didn’t wash my blender when I processed my oats? Not sure if that would have an impact.
For the frosting how many days will it be good for? I’m thinking about baking something else in the next few days and to top it over with the leftover frosting. Thank you
Elaine Gordon says
Sure thing! Yes that could throw off the measurement potentially. I always make sure my. blender is completely clean and DRY before adding the oats to make the oat flour. That way the oat flour won't stick to the blender. And, it allows the blender to get the flour nice and fine. I havea. high speed blender which does a great job of getting the oat flour texture just right. What kind of blender were you using?
As for the frosting, it should last a couple days refrigerated in an airtight container. It might harden up a bit after being in the fridge overnight but you can always let it soften up a bit at room temperature if that happens. I hope you enjoy this one! Best, Elaine
Jolene says
Hi there, at one time, did you have this or a similar carrot cake cupcake recipe posted that contained toasted unsweetened shredded coconut? I thought for sure it was one of your recipes, but I can no longer find it on your website. Thank you!
Elaine Gordon says
Hi Jolene: Hmm... I don't think so... I'm sorry. If you can give me more details I can double check though! Best, Elaine
Taylor says
Does the coconut oil need to be melted or is it used in a solid state?
Elaine Gordon says
Hi Taylor: Melt first 🙂