Sweet Potato Cupcakes - Back to School
50 min
All Year

Kids will never guess there are sweet potatoes hiding in their cupcake! Sweet potato makes an excellent addition to chocolate recipes for added nutrition and moisture to sweet treats.

It also makes a surprisingly decadent, yet healthy base for chocolate frosting!

This recipe is vegan friendly.


  1. Make sweet potato puree: Peel and chop two very large sweet potatoes, then add them to a steamer and cook until they are easily pierced with a fork (about 10 minutes). Carefully add the hot cooked sweet potato to a food processor and puree until smooth and even. Set aside.
  2. Pre-heat the oven to 175°C (350°F) and line a 12 tin muffin tray with paper liners. In a medium bowl, mix together the flax meal and water set aside for 5-10 minutes or until thickened.
  3. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Make a well in the center and set aside.
  4. To the flax mixture, stir in the vegetable oil, almond milk, ½ cup of the sweet potato puree, and vanilla extract.
  5. Add the wet ingredients to the flour mixture and stir just until combined (don’t overmix). Spoon the batter into each cupcake liner.
  6. Bake at 175°C for approximately 28-30 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool completely. Meanwhile, prepare the frosting.
  7. Enjoy!

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