Name: Healthy Sweet Potato Cupcakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup natural vanilla whey protein powder (90g); 2 tablespoons coconut flour; 1 cup cooked sweet potato (150g); 2 tablespoons filtered water (30ml); 1 teaspoon baking powder (5ml); 1/8 teaspoon sea salt (0.6ml); 1/8 teaspoon ground cinnamon (0.6ml); 1 cup raw cashews (122g, soaked in filtered water for 4 hours or more); 1/3 cup filtered water (80ml); 1/4 teaspoon toffee stevia (1.2ml); 1/8 teaspoon ground cinnamon (0.6ml, or to taste)

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The perfect way to use extra sweet potato: Healthy Sweet Potato Cupcakes with protein! These make a great high protein breakfast or snack.

inside view of one frosted healthy sweet potato cupcake on a white plate — Healthy Sweet Potato Cupcakes

I have been eating more sweet potato lately, and I was curious to see how it would bake up in a protein cake. Since sweet potato is a dense, wet ingredient, I paired it with whey protein (with vegan protein powder we'd need egg whites to get some rise, and even then it would likely be too dense of a cake). A great combination!

three frosted healthy sweet potato cupcakes — Healthy Sweet Potato Cupcakes

The frosting here is made from raw cashews, similar to my Cashew Whipped Cream. Here I am sweetening it with toffee flavored stevia and adding some ground cinnamon. A great topping to these Healthy Sweet Potato Cupcakes!

I have made these a number of times already, since they are so easy and taste great. Even unfrosted, they are delicious! Give these Healthy Sweet Potato Cupcakes a try!

Healthy Sweet Potato Cupcakes

The perfect way to use extra sweet potato: Healthy Sweet Potato Cupcakes with protein! These make a great high protein breakfast or snack. Makes 6 cupcakes.

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: cupcakes

Calories: 199kcal

Author: Andréa Marchese

Ingredients

Cake:

1 cup natural vanilla whey protein powder 90g
2 tablespoons coconut flour 14g
1 cup cooked sweet potato 150g
2 tablespoons filtered water 30ml
1 teaspoon baking powder 5ml
⅛ teaspoon sea salt 0.6ml
⅛ teaspoon ground cinnamon 0.6ml

Frosting:

1 cup raw cashews 122g, soaked in filtered water for 4 hours or more
⅓ cup filtered water 80ml
¼ teaspoon toffee stevia 1.2ml
⅛ teaspoon ground cinnamon 0.6ml, or to taste

Instructions

Preheat oven to 325F (163C).
Blend all cake ingredients until smooth.
Pour into 6 small silicone muffin cups.
Bake for 8-10 minutes, just until firm and a toothpick comes out clean. Do not over-bake!
Meanwhile rinse and drain cashews.
Blend cashews with remaining frosting ingredients until smooth.
Place frosting in the freezer to cool a bit while your cupcakes finish baking.
Remove cupcakes from oven, and let cool.
Frost, and enjoy!
Store in the refrigerator.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
For an unfrosted cupcake, the macros are: Prot: 12g, Carbs: 9g (Fiber: 2g, Sugar: 3g), Fat: 1g, Cal: 93.

Nutrition

Tried this recipe?Mention and tag us! @proteincakery

Comments

Andréa

October 05, 2016 at 2:38 pm

Welcome, Andrea! I'm glad you found us! :)
Andréa

October 05, 2016 at 2:37 pm

Hi Andrea,
The one we link to here is a 4.8 lb container, so per pound it's actually a great price.
Hope that clears up the confusion!
Best,
Andréa
Andrea Williams

October 05, 2016 at 12:03 pm

I am diabetic and I'm trying to eat right and I'm trying to get all my proteins and stuff in a different way and my daughter she needs to eat gluten free stuff as well
Andrea Williams

October 05, 2016 at 12:02 pm

Hello Andrea
What is thenatural vanilla whey protein powder is so high in price
Andréa

December 01, 2014 at 11:00 pm

Great! :)
Alexis

November 28, 2014 at 1:03 pm

Hi Andrea! I just made these for Thanksgiving with 3 tablespoons of ww pastry, and they are sooo good! Thanks so much for the help! :)
Andréa

November 18, 2014 at 10:26 pm

Hi Alexis,
Thanks for writing in! Yes, you can make the substitution but you'd probably need 4 tablespoons oat flour or 3 tablespoons whole wheat pastry flour. The coconut flour is a bit more drying than those. Let me know how it goes!
:)
Andréa
Alexis

November 18, 2014 at 6:21 pm

Hi Andrea! First I have to say how much I LOVE this blog!!!! I was wondering if for this recipe I could sub oat flour or ww pastry flour for the coconut flour? Thanks!