Sweet Potato Cupcakes by Jennifer Iserloh on Epicurious.com

“I love that they are not too sweet and a healthy alternative to most muffins (I consider these more of a muffin than a cupcake).”

Ingredients Nutrition


  1. Heat oven to 350*F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers.
  2. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined.
  3. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full.
  4. Bake until a toothpick comes out clean, 15 to 18 minutes. * see my note below.
  5. Cool 10 minutes in pans; remove from pans and cool completely.
  6. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
  7. My Notes: My grantgrandkids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer.
  8. * I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.

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