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 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