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.
Servings: 6 cupcakes
Calories: 199kcal
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.
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