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    Home > Blog > Protein Desserts > Protein Cake

    Healthy Sweet Potato Cupcakes

    Updated: Dec 6, 2022 · Published: Oct 1, 2014 · By Andréa Marchese · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    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!

    🥣 Recipe

    inside view of one frosted healthy sweet potato cupcake on a white plate

    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.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 cupcakes
    Calories: 199kcal
    Author: Andréa Marchese
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    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

    Serving: 1cupcake | Calories: 199kcal | Carbohydrates: 14g | Protein: 16g | Fat: 9g | Fiber: 2g | Sugar: 4g
    Tried this recipe?Mention and tag us! @proteincakery

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    Reader Interactions

    Comments

    1. Andréa

      October 05, 2016 at 2:38 pm

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

    2. 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

    3. 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

    4. Andrea Williams

      October 05, 2016 at 12:02 pm

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

    5. Andréa

      December 01, 2014 at 11:00 pm

      Great! :)

    6. 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! :)

    7. 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

    8. 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!

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    Hi, I'm Andréa! I love baking, coffee, and leg day. Baking with protein powder has helped me develop healthy habits and overcome disordered eating, and I love sharing the recipes I've created.

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