Sweet Potato Cupcakes

Special treats have a place in life. Not every day, not even every week, but on special occasions, they can be just what the doctor ordered. Some foods are worth the splurge. These cupcakes are one of them, while also being a “better cheat.”

Servings 12 cupcakes

1 cup gluten-free flour, like C4C

¼ cup almond meal

½ tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

¼ tsp allspice

¼ tsp salt

¼ whole milk

2 eggs

1/3 cup coconut oil, melted

2/3 cup honey

1 tsp pure vanilla extract

1 small yam, peeled and shredded

(about 1 cup)

6-oz of cream cheese, room temp

¼ cup unsalted butter, melted

½ cup powdered sugar, sifted

½ tsp vanilla extract

  1. Preheat oven to 350 degrees. Line 12 cupcake cups with paper liners. In a large bowl, mix together the flour, almond meal, baking powder, baking soda, cinnamon, allspice and salt. Set aside. In the bowl of a mixer fitted with a paddle, beat milk, eggs, oil, honey and vanilla until smooth. Slowly add the dry ingredients. Mix in the yam.
  2. Divide the batter among the lined cupcake cups. Bake for 20 minutes or until wooden skewer inserted in center of cupcake comes out clean. Remove from cups and cool to room temperature on a cooling rack.
  3. Meanwhile, in small saucepan, melt butter and slightly cool. In a clean bowl of a stand mixer fitted with the paddle, beat the cream cheese at medium speed until smooth. Add the butter to cream cheese and mix until smooth. Beat in powdered sugar, add vanilla. Scrape down sides and beat for 30 seconds on high speed until smooth.
  4. Spread tops of the cupcakes with the cream cheese frosting and sprinkle with chopped walnuts. Although best eaten the day they are baked, they can be frozen.