Ginger Sweet Potato Cupcakes
Paired with a light and fruity Beaujolais, these light, gluten free, Ginger Sweet Potato Cupcakes with Ginger Frosting are a delightful end to any supper or holiday gathering.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Ginger Sweet Potato Cupcakes:
- 1/2 cup brown sugar
- 2 TBSPs salted butter softened (from a stick of butter- save the rest to use for the frosting)
- 1 egg
- 3/4 cup baked and mashed sweet potato
- 1 tsp vanilla
- 1/2 cup milk
- 1/2 cup gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp ginger
- Ginger Frosting:
- remaining stick of butter (6 TBSPs)
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 TBSP non dairy milk
- 1/2 tsp ginger
Instructions
- 1
Ginger Sweet Potato Cupcakes:
- 2
Preheat Oven to 350 degrees
- 3
Cream butter and brown sugar with an electric handheld mixer.
- 4
Then add in the egg and mix well.
- 5
After that add in the baked and mashed sweet potato and mix well
- 6
Mix in the vanilla and milk
- 7
Add the gluten free flour, baking powder, baking soda, ginger to a bowl and mix well. Then using a spatula, fold this ginger flour mix into the wet ingredients.
- 8
Spoon mix into lined muffin pan and bake at 350 for 22-25 minutes.
- 9
Remove from oven and let cool.
- 10
Ginger Frosting
- 11
Add softened butter,and powdered sugar to bowl and using an electric handheld mixer, mix well. Then add in the milk, vanilla and ginger and mix until well incorporated.
- 12
When cupcakes have cooled, pipe frosting onto cupcakes and enjoy with chilled Beaujolais wine.