Sweet Potato Protein 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 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.
Notes
For an unfrosted cupcake, the macros are: Prot: 12g, Carbs: 9g (Fiber: 2g, Sugar: 3g), Fat: 1g, Cal: 93.
Ingredient Substitutions:
Use canned pumpkin instead of sweet potato puree, and swap the cinnamon for pumpkin spice mix.
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.
Nutrition
Serving: 1cupcake | Calories: 199kcal | Carbohydrates: 14g | Protein: 16g | Fat: 9g | Fiber: 2g | Sugar: 4g
