The perfect way to use extra sweet potato: healthy sweet potato cupcakes with protein! These make a great high protein breakfast or snack.
Healthy sweet potato cupcakes are a great option when you want a protein-packed treat with natural sweetness. These moist cupcakes have a rich sweet potato flavor, making them perfect for the fall season or any time you crave a warm, comforting dessert.
Made with simple ingredients like vanilla whey protein powder, coconut flour, and mashed sweet potato, this delicious recipe is a great way to use up leftover sweet potatoes.
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 sweet potato protein cupcakes!
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Ingredients
Vanilla whey protein powder
Vanilla whey protein powder provides structure to the cupcakes while adding a boost of protein. I suggest baking with vanilla whey concentrate (rather than isolate) for best results.
This recipe only works with whey protein powder since other types absorb moisture differently. For cupcakes made with plant-based protein powder, try these fluffy vanilla protein cupcakes.
Coconut flour
Coconut flour helps create a tender sweet potato cupcake while keeping the recipe gluten-free. It absorbs liquid quickly, so only a small amount is needed.
Cooked sweet potato
Mashed sweet potato gives these sweet potato pie cupcakes their signature flavor and natural sweetness. Using orange sweet potatoes enhances the color and moisture in the cupcakes.
Water
Water adds necessary moisture to the wet mixture, helping to blend the dry ingredients evenly. In the frosting, water helps blend the cashews into a thick, creamy consistency.
Baking powder
Baking powder provides lift and makes these cupcakes light and fluffy.
Sea salt
Sea salt enhances the flavors and balances the natural sweetness of the sweet potato puree.
Ground cinnamon
Ground cinnamon adds warm spices to the cupcakes, complementing the sweet potato flavor and making them perfect for the fall season. I love this Vietnamese cinnamon for its bold flavor.
Ground cinnamon also adds a touch of warm spice to the sweet potato frosting, balancing the natural sweetness of the cashews.
Raw cashews (for frosting)
Raw cashews create a creamy frosting with a smooth texture when blended. They replace traditional cream cheese frosting for a healthier option. (This cream cheese protein frosting would also be great on these healthy sweet potato cupcakes.)
Toffee stevia (for frosting)
Toffee flavored stevia sweetens the frosting without added sugar, enhancing the overall sweetness of the recipe.
Equipment Needed
Oven thermometer – Ensuring the correct baking temperature prevents over-baking, which is important with protein baking. You'd be surprised how off-temperature ovens can be. Once you start baking with an oven thermometer, you'll never go back!
Kitchen scale – Measuring ingredients by weight ensures accuracy, especially when working with protein powder and coconut flour.
High speed blender or food processor – Blending the cupcake and frosting ingredients (separately) creates a smooth, creamy texture.
Muffin tin – A standard muffin tin (cupcake size) holds the batter and gives the cupcakes their shape. You'll also need paper cupcake liners and nonstick cooking spray.
Small silicone muffin cups – Instead of using a metal cupcake tin, silicone cupcake liners can be used. These stand up on their own when placed on a baking sheet. Silicone is great for protein baking as it prevents sticking and makes it easier to remove the cupcakes.
Piping bag – Creating a clean and professional frosting swirl makes the cupcakes visually appealing. I love these piping bags because they are smooth and don't stick to themselves.
Cooling rack – Letting the cupcakes cool on a wire rack prevents condensation from making them soggy.
Instructions
Preheat oven to 325F (163C).
1. Blend all cake ingredients until smooth using an high speed blender or food processor.
2. Pour batter into 6 small silicone muffin cups placed on a baking sheet, or into muffin tin cavities lined with paper liners and sprayed with non-stick cooking spray.
3. Bake for 8-10 minutes, just until firm and a toothpick comes out clean. Over-baking will dry them out.
4. Rinse and drain cashews, then blend them with the remaining frosting ingredients until smooth.
5. Place frosting in the freezer to cool while the cupcakes finish baking.
6. Remove cupcakes from oven and let cool on a wire rack.
7. Frost, and enjoy!
Ingredient Substitutions
Use almond milk instead of filtered water for extra creaminess.
Swap coconut sugar for toffee stevia if you prefer a different natural sweetener.
Add half a teaspoon of vanilla extract for more depth of flavor.
Recipe Variations
Stir in sugar free chocolate chips for a richer dessert.
Use a peanut butter drizzle instead of frosting for a nutty twist.
Use pumpkin spice instead of cinnamon for a flavor similar to pumpkin cupcakes.
Turn them into healthy sweet potato muffins by skipping the frosting.
Make a double batch and freeze extras for later.
Top these sweet potato cupcakes with sugar free marshmallow fluff!
Storage Info
Store in an airtight container in the refrigerator for up to 5 days.
Freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer them to a freezer bag.
Thaw overnight in the fridge before adding frosting.
The cashew cream frosting will last for a few days in the refrigerator.
FAQ
No, this recipe only works with whey protein powder. Other types absorb liquid differently.
Silicone muffin cups work best, but you can use paper cupcake liners if preferred (remember to spray them with nonstick cooking spray for best results).
Recipe
Sweet Potato Protein Cupcakes
Ingredients
Cake:
- 1 cup vanilla whey concentrate 90g
- 2 tablespoons coconut flour 14g
- 1 cup cooked sweet potato 150g
- 2 tablespoons 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 water for 4 hours or more
- ⅓ cup water 80ml
- ¼ teaspoon toffee flavored stevia 1.2ml
- ⅛ teaspoon ground cinnamon 0.6ml, or to taste
Instructions
- Preheat oven to 325F (163C).
- Blend all cake ingredients until smooth using an high speed blender or food processor.1 cup vanilla whey concentrate, 2 tablespoons coconut flour, 1 cup cooked sweet potato, 2 tablespoons water, 1 teaspoon baking powder, ⅛ teaspoon sea salt, ⅛ teaspoon ground cinnamon
- Pour batter into 6 small silicone muffin cups placed on a baking sheet, or into muffin tin cavities lined with paper liners and sprayed with non-stick cooking spray.
- Bake for 8-10 minutes, just until firm and a toothpick comes out clean. Do not over-bake!
- Meanwhile rinse and drain cashews.1 cup raw cashews
- Blend cashews with remaining frosting ingredients until smooth.⅓ cup water, ¼ teaspoon toffee flavored stevia, ⅛ teaspoon ground cinnamon
- 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.
Andréa says
Welcome, Andrea! I'm glad you found us! :)
Andréa says
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 says
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 says
Hello Andrea
What is thenatural vanilla whey protein powder is so high in price
Andréa says
Great! :)
Alexis says
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 says
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 says
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!