Every time I smell apples baking, I’m transported to my grandma’s kitchen, where fall meant everything smelled like cinnamon and warmth.
I took that inspiration and added my own twist—sweet potato frosting. It’s naturally sweet, creamy, and downright irresistible.
Pair that with a caramel drizzle? It’s not just dessert; it’s a hug on a plate. Let’s make it together!
Tips and Variations
Substitutions
- Replace almond milk with oat or soy milk if needed.
- Use pumpkin puree in place of applesauce for a fall twist.
Make it Vegan
- Use flax eggs instead of regular eggs.
Storage
- Store cupcakes in an airtight container in the fridge for up to 5 days.
Serving Suggestions:
Serve these cupcakes with a sprinkle of crushed pecans or a dusting of cinnamon. Place them on a rustic wooden board for a cozy presentation. If you’re feeling fancy, pair them with a warm cup of chai or apple cider.
Now, go ahead and make these! Trust me, your kitchen will smell incredible, and everyone will be begging for seconds.

Apple Cupcakes with Sweet Potato Frosting and Caramel Drizzle
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Fluffy apple cupcakes topped with creamy sweet potato frosting and drizzled with a luscious caramel sauce. These gluten-free treats are perfect for fall gatherings or anytime you want a comforting dessert.
Ingredients
For the Cupcakes:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 large eggs (or flax eggs for vegan: 2 tbsp ground flax + 5 tbsp water)
- ½ cup coconut sugar or brown sugar
- ¼ cup unsweetened applesauce
- ¼ cup melted coconut oil
- ½ cup almond milk
- 1 cup finely chopped fresh apples (Granny Smith or Honeycrisp work great)
For the Sweet Potato Frosting:
- 1 large sweet potato (about 1 ½ cups mashed)
- ¼ cup coconut cream (chilled overnight and thickened)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of cinnamon
For the Caramel Drizzle:
- ½ cup coconut sugar
- 2 tbsp coconut cream
- 1 tbsp water
- Pinch of sea salt
Instructions
Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs (or flax eggs) with sugar until creamy. Add applesauce, coconut oil, and almond milk, mixing until smooth.
- Gradually fold the wet ingredients into the dry, stirring just until combined. Don’t overmix.
- Gently fold in the chopped apples.
- Scoop the batter into the cupcake liners, filling each about ¾ full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before frosting.
Sweet Potato Frosting:
- Pierce the sweet potato with a fork and bake at 400°F (200°C) for 40–50 minutes until tender, or microwave for 6–8 minutes.
- Let it cool, then peel and mash until smooth.
- In a bowl, whip the sweet potato with coconut cream, maple syrup, vanilla, and cinnamon until fluffy.
Caramel Drizzle:
- In a small saucepan, combine coconut sugar, coconut cream, and water over medium heat. Stir until the sugar dissolves.
- Bring to a gentle boil, then simmer for 5–7 minutes until thickened. Add a pinch of sea salt and stir.
Notes
- Use fresh apples for the best flavor.
- For a vegan option, see substitutions below.
- Let cupcakes cool completely before frosting.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg