Prot: 16 g, Carbs: 14 g, Fat: 9 g, Cal: 199 (frosted)
Prot: 12 g, Carbs: 9 g, Fat: 1 g, Cal: 93 (unfrosted)


Another simple recipe with basic ingredients, Sweet Potato Protein Cupcakes! And they’re delicious!


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!


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!

sweet-potato-protein-cupcakes-egg-freeI have made these a number of times already, since they are so easy and taste great. Even unfrosted, they are delicious! Give these Sweet Potato Protein Cupcakes a try!

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5.0 from 1 reviews
Sweet Potato Protein Cupcakes
Nutrition Information
  • Serves: 6
  • Serving size: 1 frosted cupcake
  • Calories: 199
  • Fat: 9g
  • Carbohydrates: 14g
  • Sugar: 4g
  • Fiber: 2g
  • Protein: 16g
Prep time: 
Cook time: 
Total time: 
Makes 6 cupcakes.
  • 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)
  • 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
  1. Preheat oven to 325F (163C).
  2. Blend all cake ingredients until smooth.
  3. Pour into 6 small silicone muffin cups.
  4. Bake for 8-10 minutes, just until firm and a toothpick comes out clean. Do not over-bake!
  5. Meanwhile rinse and drain cashews.
  6. Blend cashews with remaining frosting ingredients until smooth.
  7. Place frosting in the freezer to cool a bit while your cupcakes finish baking.
  8. Remove cupcakes from oven, and let cool.
  9. Frost, and enjoy!
  10. Store in the refrigerator.
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.

Sweet Potato Protein Cupcakes - gluten free, low carb - Andréa's Protein Cakery