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Carrot Cake Cupcakes with White Sweet Potato Frosting

Carrot Cake Cupcakes with White Sweet Potato Frosting


  • Author: Elaine Gordon
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • 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

Scale
  • For the frosting:
  • 1, 16 ounce white sweet potato (Hannah variety), cooked in pressure cooker and skin removed*
  • 1/2 cup maple syrup
  • 6 tablespoons vegan, soy-free butter (I use Earth Balance)
  • 1 tablespoon oat milk
  • 1/2 lemon (optional to give it a slight tang/cream cheese flavor)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt
  • For the cupcakes:
  • 3 cups gluten-free old fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pure maple syrup
  • 1/2 cup avocado oil
  • 1/4 cup unsweetened plain oat milk (I use Oatly brand)
  • 1 cup baby carrots
  • 1 tablespoon pure vanilla extract

Instructions

  1. Preheat oven to 425 degrees Fahrenheit and add silicone baking cups to a muffin tin. Set aside.
  2. For the frosting: In a blender combine the cooked white sweet potato (skin already removed), maple syrup, butter, 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.
  3. 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.
  4. 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.

  • Category: Dessert

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