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Sweet Potato Cupcakes with Maple Cream Cheese Frosting

Indulge in heavenly spiced sweet potato carrot cake cupcakes with a soft gluten-free texture that is mouthwateringly delicious. 
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If you’re looking for a perfectly spiced, soft and tender carrot cake cupcake, then look no further, these are THE BEST Gluten Free Carrot Cake Cupcakes you’ll ever eat and soon, they will become your new favorite way to get your daily servings of vegetables in!

These cupcakes are packed full of healthy nutrient dense ingredients like oat flour, sweet potatoes, tons of shredded carrots and a low glycemic coconut sugar. I think it’s safe to assume carrot cake and cream cheese is a flavor combination that’s never going out of style, so of course these are topped with a whipped Maple Spice Cream Cheese Frosting that’s completely refined sugar free. 

Sweet potato carrot cake gluten free cupcakes

What makes this healthy cupcake recipe great?

This healthy cupcake recipe offers the best of both worlds-Carrot cake and sweet potato cupcakes. The combination of the two creates a delicate, light and moist crumb that perfectly compliments a healthy lifestyle bringing back cherished childhood memories.  

  • Healthy Flours- Not only is this cupcake gluten free, but it’s made with nutrient dense flours, such as oat flour and tapioca flour. I like to use oats and just blend them until fine and powdery, but you can buy already store bought oat flour. My favorite oats to purchase are One Degree. They are glyphosate free and sprouted for easy digestion, and Costco usually sells them in a 5lb bag for $9.99.

  • Sweet Potatoes-Most carrot cakes are made with applesauce to keep it moist, but I’m here to tell you sweet potatoes are where it’s at! Sweet potatoes add the perfect amount moisture and keeps these cupcakes, light and fluffy. 

  • Moist and tender- These cupcakes contain avocado oil, shredded carrots and sweet potatoes which all lend a hand in keeping these cupcakes moist and tender. 

  • Versatility- These good-for-you Gluten Free Carrot Cake Cupcakes are packed full of healthy nutrients they can even be made as breakfast muffins with a simple reduction in coconut sugar. Reduce the coconut sugar by 1/4 and you got a delicious breakfast muffin

  • Maple cream cheese frosting- There is nothing better than carrot cake and cream cheese frosting, so of course these cupcakes needed a good ole fashioned cream cheese frosting. What’s special about this frosting is its completely refined sugar free and sweetened only with maple syrup. 

A tray of gluten free carrot cake cupcakes

How to Make Gluten Free Carrot Cake Cupcakes

  1. In a large bowl combine all your dry ingredients. Set aside.

  2. In another bowl, mix together room temperature eggs, coconut sugar, vanilla extract, oil and cooked and cooled mashed sweet potato until well combined. 

  3. Add your dry ingredients to your wet and mix together until well combined. 

  4. Fold in carrots, nuts and raisins. 

  5. Using 1/4 cup, scoop mixture into lined cupcake tins, and bake in 350-degree Fahrenheit oven for 18-20 minutes. 

  6. Allow to cool completely before frosting cupcakes. 

sweet potato carrot cake cupcake with maple cream cheese frosting

How to make the maple cream cheese frosting dairy free

The cupcake base is dairy free, and all you need is a simple swap to the cream cheese frosting, and these will be completely dairy free! Here’s how to make it:

For the maple cream cheese frosting, Swap 8oz regular cream cheese for 8oz dairy free cream cheese (make sure its room temperature), add in 1/4 cup maple syrup, 1/2 tsp vanilla and 1/2 tsp pumpkin spice or ground cinnamon. Use a handheld blender and blend until creamy smooth. Store in the refrigerator until ready to frost. 

Tips For Storing Gluten Free Carrot Cake Cupcakes

You can store these in an airtight container in the refrigerator for 3-4 days or freeze them (unfrosted) in a ziploc bag after the cupcakes have completely cooled. These will store for up to 3 months in the freezer. 

Try These Other Delicious Desserts!

Peanut Butter Gem cookies

Einkorn Chocolate Chip Cookies

Einkorn Sugar Cookies with Strawberry Frosting (refined sugar free)

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Sweet potato carrot cake gluten free cupcakes

Gluten Free Carrot Cake Cupcakes

Perfectly spiced gluten free carrot cake cupcakes with sweet potato. These cupcakes have a soft tender crumb and are frosted with a maple cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Baking, Dessert
Servings 15 Cupcakes

Equipment

  • 2 Medium bowls
  • Electric hand mixer or stand mixer
  • 15 Muffin tins plus liners

Ingredients
  

  • 1.5 cups Oat flour
  • 1/2 cup Tapioca flour
  • 1 cup Sweet Potato (cooked and cooled)
  • 1/2 cup Avocado oil
  • 1 cup Coconut sugar
  • 2 Eggs
  • 1.5 cups Shredded carrots
  • 1 tsp Vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup Raisins
  • 1/2 cup Pecans or walnuts chopped
  • 2 tsp Cinnamon ground
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1 tsp Salt

Maple Spice Cream Cheese Frosting

  • 8 oz Cream cheese room temperature
  • 1/4 cup Butter room temperature
  • 1/4 cup Maple syrup
  • 1/2 tsp Pumpkin spice or cinnamon powder
  • 1/2 tsp Vanilla extract

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with liners, set aside.
  • Peel and boil sweet potato, until fork tender. Allow to cool completely.
  • In a large bowl add oat flour, tapioca flour, baking soda, baking powder, spices and salt. Set aside.
  • In another bowl add cooled sweet potato, eggs, coconut sugar, oil and vanilla extract. Use a handheld mixer or whisk and blend until well combined.
  • Add your dry ingredients to your wet and mix together until well incorporated.
  • Fold in shredded carrots, nuts, and raisins.
  • Using 1/4 cup scoop batter into cupcake liners.
  • Bake at 350 degrees for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to completely cool before frosting.

Maple Spice Cream Cheese Frosting

  • Using a handheld mixer, cream together room temperature cream cheese and butter until smooth and fluffy. Add in maple syrup, vanilla and pumpkin spice and mix for another minute. Store in refrigerator until ready to frost.
Keyword carrotcake, cupcakes, glutenfree, norefinedsugar, sweetpotato
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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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